Almond Butter Balls
I owe my knowledge of these addictive snacks to my oldest friend, Kyla, who introduced them to me in a rather different incarnation many years ago, when I was living with her in the wilds of Maine (really—we had no running water.) They’ve got a decidedly hippie bent, but they taste like dessert, deliver a hefty dose of omega-3 fats, and will stave off a blood sugar crash like nobody’s business. You can use any kind of nut butter here, but I think raw almond butter lends a sweetness that combines especially well with the rest of the ingredients.
These would make a great cookie replacement in an adult or child’s lunchbox. They are also a perfect pre- or post-workout snack.
Also, a tip if you live near a Trader Joe’s: their raw almond butter is half the price I’ve seen in other grocery/health food stores.
1 16oz. jar raw almond butter (or your favorite nut butter)
¾ cup crushed whole-grain flake cereal
¾ cup rolled oats
¼ cup ground flaxseeds
½ cup chopped walnuts
6 oz. chocolate chips
1 tablespoon honey or agave nectar
½ cup crushed cereal
½ cup rolled oats
1. Combine filling ingredients in a medium mixing bowl. Stir until well-mixed. Mixture will be fairly stiff.
2. Mix the remaining crushed cereal and rolled oats together. Scoop out dollops of the mixture in rounded tablespoons. Roll into balls, and roll in the crushed cereal and oats.
3. Pack into freezer bags and store in the freezer. No need to store flat or with space in between the balls—they will not stick together. Nor will they get so hard that you can’t bite into them (though it’s not really a front-teeth job)—they will be pleasantly dense and crunchy. This recipe makes about 22 balls and they will keep indefinitely, but you will eat them up long before you have a chance to find out. We try to keep a double batch in the freezer at all times.