If you love the irresistible combination of peanut butter and chocolate, also try our peanut butter banana bread, peanut butter banana ice cream, or flourless chickpea peanut butter cookies. There’s no baking involved and they’re super quick and easy to make. They last for months in the freezer and pack well for an on-the-go healthy treat any time of day. While we’re at it, we like to make a big batch because they never seem to last long enough. Road trips, races, hikes, busy workday? These little balls are for you! We know that once you try these, they’ll become a household favorite because:
They’re easy to make They’re naturally sweetened They’re a healthier whole food treat that kids love, too They contain chia seeds, a superfood, and complete protein They travel well for a healthy snack on-the-go They taste like oatmeal chocolate chip cookie dough!
We also love serving this healthier crowd-pleasing snack at gatherings and on special occasions. Make a big platter or add them to your snack board for movie night, book club, wedding or baby showers, birthday parties, or as a healthier post-dinner treat.
Here’s everything you’ll need to make these tasty peanut butter energy balls:
Rolled oats – we use regular rolled oats for this recipe but you could use quick-cooking oats as well. Peanut butter – a creamy all-natural peanut butter will help hold everything together. Chopped nuts and sunflower seeds – for protein and a toothsome texture. Shredded coconut – a little nutty and slightly sweet. Chocolate chips – for a little chocolate decadence. Honey – to make them sweet and make things stick. Chia seeds – a natural superfood that will keep you feeling fuller longer. Dates – for added sweetness and stickiness.
The good news about these little energy balls is that they’re really versatile. No chia seeds? Use hemp or flax instead. No peanut butter? Sub any natural nut or seed butter you have on hand like almond or cashew butter, tahini, or pumpkin seed butter.
Store them in an air-tight container in the fridge for up to a week, or in the freezer for up to 3 months. Tip: chop the dates into fine little pieces to make sure they mix well into the dough. We sometimes like to pulse them a few times in a blender or food processor to break them up really well.
Did you make this?
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