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Almond Butter Energy Balls

Almond Butter Energy Balls

Snack
Prep Time
20min
Cook Time
10min
Servings
3
Calories
435
Chef's Note

For the best texture and flavor, toast the oats before mixing them in - this adds a nutty depth that complements the almond butter beautifully. If the mixture seems too dry, add a tablespoon of almond milk; if too wet, add a bit more oats or protein powder. These energy balls are perfect for pre-workout fuel or an afternoon pick-me-up!

Tags
high-protein
no-bake
meal-prep
portable
energy-boosting
high-fiber
whole-grain
dairy-free
vegetarian
snack
Ingredients

  • 1 cup almond butter

  • 1.5 cups rolled oats

  • 1/3 cup honey

  • 3/4 cup vanilla protein powder

  • 1/4 cup ground flaxseed

  • 3 tablespoons chia seeds

  • 1/3 cup dark chocolate chips

  • 1/4 cup dried cranberries

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

Instructions
  • 1

    Toast 1.5 cups of rolled oats in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until lightly golden and fragrant. Transfer to a plate to cool for 5 minutes.

  • 2

    In a large mixing bowl, combine 1 cup of almond butter and 1/3 cup of honey. Stir until well mixed.

  • 3

    Add 3/4 cup of vanilla protein powder, 1/4 cup of ground flaxseed, 3 tablespoons of chia seeds, 1 teaspoon of cinnamon, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt to the almond butter mixture. Stir until combined.

  • 4

    Add the toasted oats to the mixture and stir until everything is well incorporated. The mixture should be thick but still workable.

  • 5

    Fold in 1/3 cup of dark chocolate chips and 1/4 cup of dried cranberries until evenly distributed throughout the mixture.

  • 6

    Refrigerate the mixture for 10 minutes to firm up slightly, making it easier to roll into balls.

  • 7

    Using a tablespoon or small cookie scoop, portion the mixture and roll between your palms to form balls approximately 1.5 inches in diameter.

  • 8

    Place the energy balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes before serving to allow them to set completely.

  • 9

    Store in an airtight container in the refrigerator for up to one week, or freeze for longer storage.

Nutrition Information (per serving)
435
Calories
27g
Protein
49g
Carbs
14g
Fat
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