Peanut Butter Chocolate Energy Balls
Peanut Butter Chocolate Energy Balls
Ingredients
For the Energy Balls
- 1 1/2 cups rolled oats, old-fashioned
- 1/2 cup creamy peanut butter, natural, unsweetened
- 1/4 cup maple syrup
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup vegan mini chocolate chips
Instructions
- 1
In a large mixing bowl, combine the rolled oats, creamy peanut butter, maple syrup, unsweetened cocoa powder, vanilla extract, and salt. Ensure all ingredients are measured accurately.
⏱️ 3 min
- 2
Mix thoroughly with a sturdy spatula or your hands until all ingredients are well combined and a sticky, uniform dough forms. It should be pliable enough to roll.
⏱️ 5 min
- 3
Fold in the vegan mini chocolate chips until they are evenly distributed throughout the mixture. Try not to overmix once the chips are added.
⏱️ 2 min
- 4
Scoop out portions of the mixture, approximately 1 1/2 tablespoons each, and roll them firmly into compact, bite-sized balls. This recipe should yield about 9 energy balls.
⏱️ 5 min
- 5
Place the rolled energy balls on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.
⏱️ 1 min
- 6
Refrigerate the energy balls for at least 30 minutes. This chilling time is crucial for them to firm up and hold their shape. Once firm, store them in an airtight container in the refrigerator for up to 1 week.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Butter Chocolate Energy Balls
Ingredients
For the Energy Balls
- 1 1/2 cups rolled oats, old-fashioned
- 1/2 cup creamy peanut butter, natural, unsweetened
- 1/4 cup maple syrup
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup vegan mini chocolate chips
Instructions
- 1
In a large mixing bowl, combine the rolled oats, creamy peanut butter, maple syrup, unsweetened cocoa powder, vanilla extract, and salt. Ensure all ingredients are measured accurately.
⏱️ 3 min - 2
Mix thoroughly with a sturdy spatula or your hands until all ingredients are well combined and a sticky, uniform dough forms. It should be pliable enough to roll.
⏱️ 5 min - 3
Fold in the vegan mini chocolate chips until they are evenly distributed throughout the mixture. Try not to overmix once the chips are added.
⏱️ 2 min - 4
Scoop out portions of the mixture, approximately 1 1/2 tablespoons each, and roll them firmly into compact, bite-sized balls. This recipe should yield about 9 energy balls.
⏱️ 5 min - 5
Place the rolled energy balls on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.
⏱️ 1 min - 6
Refrigerate the energy balls for at least 30 minutes. This chilling time is crucial for them to firm up and hold their shape. Once firm, store them in an airtight container in the refrigerator for up to 1 week.
⏱️ 30 min