No bake energy balls
No Bake Energy Balls – Who doesn’t enjoy a sweet, chocolatey treat from time to time. I know there are moments when I just have to have something sweet, especially after a meal or for a mid-afternoon pick me up. A couple of years back, my girlfriend gave me this recipe and she got it from another friend so we don’t actually know where it came from. This is the kind of treat that I don’t mind putting in my child’s lunch or to give for an after school snack. I keep them in the freezer and then just pull them out as I need them.
- 1 cup toasted sunflower seeds
- 1 cup sesame seeds
- 1/4 cup flax seeds
- 1 cup rolled oats
- 1/2 cup mini chocolate chips
- 3/4 raisins, cranberries or currants
- 1/2 cup cocoa powder
- 1 cup peanut butter
- 1 cup almond butter
- 1/2 cup honey
- 3/4 cup toasted coconut
- 1/4 sliced almonds
- Toast the sunflower and sesame seeds.
- Toast the coconut and almonds (careful, it burns quickly if you don’t keep and eye on it). Allow to cool and put into a small bowl. Set aside.
- Mix all the ingredients except for the coconut and almonds. If your mixture isn’t quite sticking together, add a little extra honey.
- Roll the mixture into balls (I do them about the size of ping-pong balls) and then roll them around in the bowl of coconut and almonds for the outer coating.
- Store them in an airtight container and keep in the fridge or freezer.
I hope you enjoyed this recipe. Check out some of my other recipes including: Bailey’s dipped toasted marshmallows, zucchini quinoa patties, perfect chocolate chip cookies, marinated feta cheese, mediterranean hummus
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Thanks for reading!
The best toasted marshmallows ever!
Bailey’s Dipped Toasted Marshmallows – How about a little something for the adults for a change. A couple of weeks ago we started our annual summer long camping. We keep our trailer at the beach for the summer – only about a 15 minute drive from our house. We’re there for most of the summer, until school starts back up. Most nights, as the tip of Mt. Baker turns from white to peachy-pink, we settle in with a toasty little campfire to keep us warm. A few years back we discovered Bailey’s marshmallows – all I can say is be prepared, once you’ve had toasted marshmallows with Bailey’s you’ll be ruined for all other marshmallows from that point forward.
Making this is about as simple as it gets. Toast your marshmallow over hot coals, then dip the warm marshmallow into a cup of Bailey’s. It can be a bit gooey and drippy so be prepared to bust out the wet-wipes.
Be warned… this is highly addictive!
The perfect chocolate chip cookie.
The Perfect Chocolate Chip Cookie – For Father’s Day this year, Noelle and I decided that we would make Michael his favourite chocolate chip cookies. I actually had no idea (after almost 12 years) that he loved chocolate chip cookies so much but recently, after all the cookies disappeared within about a day of making my last batch, he confessed his weakness to me. I’m more of a savoury food person myself but I’ve got to say that these chocolate chip cookies are really quite divine. What makes them so great… they are a little bit crunchy and yet soft and chewy all at the same time. They also have a nice saltiness to them thanks to the kosher salt in this recipe. Give them a try and I think you’ll agree that they’re pretty close to perfect.
Makes about 20 – 22 cookies. Adapted from original recipe here.
- 1/2 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 1/2 cups of all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 cup of bittersweet chocolate chips (I used mini chips and only 1/2 cup in the cookies photographed above but they definitely could have used more)
- 1/2 cup chopped walnuts (optional – I love them but my daughter doesn’t so I omit)
- In a large bowl, using a wooden spoon or mixer (I do it all by hand) cream together the butter, brown sugar and granulated sugar until smooth. Do not over mix.
- Add the egg, vanilla and salt and stir until combined.
- Sift in the flour, baking soda and baking powder and stir gently until completely mixed in.
- Add the chocolate chips (and nuts if using them) and stir in just until they are evenly distributed.
- Cover bowl and place in the fridge for 30 minutes.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Scoop enough dough to make 1″ balls (don’t make too big – I’ve done this and it doesn’t end well ). Place them about 2″ apart on the baking sheets.
- Bake cookies for 13-16 minutes (depending on the softness you like – I do mine 14 minutes), rotating the pans after about 8 minutes.
- Remove from oven, transfer to racks and let cool.
- The original recipe says they’ll last 4 days in an airtight cookie jar but I have no idea since a batch has never lasted that long in our household.