Ingredients
1½cupold fashioned rolled oats,gluten-free, if needed
½cupcreamy peanut butter
¼cuphoney
1tspvanilla extract
¼cupmini chocolate chips
¼cupwhole roasted almonds,or substitute peanuts, pecans, or walnuts
1tbsppowdered sugar
⅛tspground cinnamon
pinch of salt,if almonds are unsalted
Preparation
In the bowl of a food processor, pulse the oats for 10 seconds to break them down a little. Some pieces should look small like sand. others should remain almost whole.
In a small bowl, stir together the peanut butter, honey, and vanilla extract. Add oats and chocolate chips to the peanut butter and stir well with a wooden spoon to combine. The mixture will be thick and pliable like playdough.
In the bowl of the food processor (no need to clean it out), add the almonds, powdered sugar, salt, and cinnamon.
Pulse until the mixture looks like sandy gravel. It should be a very fine powder with almond bits that are smaller than the mini chocolate chips.
Scoop out about 1 teaspoon of dough and roll it into a ball between the palms of hands. It may be a bit crumbly but should hold together when pressed firmly (if not, mix another tablespoon of peanut butter into the mixture).
Continue until all the dough is used up, placing the balls on a sheet pan or platter lined with wax paper.
When finished shaping, roll the balls in the almond mixture to coat. Once all the balls have been coated, go back and roll them all once more.
The first coating is often absorbed into the ball. The second coating will adhere, but not absorb, which makes it easier to eat the energy balls.
Store in the refrigerator for 2 weeks. To freeze, place them in a single later on a platter or baking sheet until solid. Transfer to a zip-top bag for up to 3 months.
