Protein Balls
These are easy and a no-bake recipe. I came across this recipe when my daughter Kelby was running cross country in college. I would take them to the meets and they were a hit. To this day I still make them from time to time. They are nice to have to snack on when you need something a little sweet, but nutritious at the same time and a perfect after school snack. Be careful they are addicting!
bonCook tools used: Stainless Mixing Bowl, Heat Resistant Spatula
Ingredients
1 c. old-fashioned oats
2/3 c. unsweetened shredded coconut, toasted
1/2 c. creamy peanut butter
1/2 c. ground flaxseed
1/2 c. semisweet chocolate chips
1/3 c. honey
1 tablespoon chia seeds
1 teaspoon vanilla extract
Instructions
Stir all of the ingredients together in a large mixing bowl until thoroughly combined.
Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until mixture is chilled.
Roll into balls or use a cookie scoop to form the balls.
Refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.
* bon Tip: Spray a measuring cup with olive oil spray so that the honey and peanut butter slide right out.
* I toast the coconut because it adds another layer of crunch. All you need is a skillet set on medium-low, and the Heat Resistant Spatula. It will take about 10 minutes or so. You will need to watch it and stir around a little so as not to burn the coconut. Let the toasted coconut cool and then add to the other ingredients and mix well. The Chia Seeds add that extra crunch too. Ground Flaxseed can be found in the baking aisle of the grocery store.