Pumpkin Chocolate Chips Energy Balls
Softball Season is in full swing! My daughter, Michaela, plays high school softball. She either has practice or a game each day after school. She needs some fuel for the field to play the best she can. But nothing too heavy, because she has to do a lot of running. Energy bars, like Cliff Bars, are great…but they get expensive after a while. I searched for a recipe for energy balls to make for her myself, to cut down costs and give her a little boost of energy for the game.
Michaela loves pumpkin, almost as much as I do! I came across these pumpkin chocolate chip energy balls on Cleanfoodcrush.com. Let me tell you…these are delicious! It also makes me feel awesome that I actually know what ingredients are inside of these…no names that I cannot pronounce here! These are also Charlie friendly, so when baseball is in full swing, he can eat these (as long as I use dairy free chocolate chips).
~ 3 cups oatmeal (uncooked, quick cooking, old fashioned or steel cut)
~ 1 cup peanut butter
~ 1 cup pumpkin puree
~ 2/3 cup honey (maple syrup can be used too, but I prefer honey)
~ 1/2 teaspoon pumpkin pie spice
~ 1/2 teaspoon cinnamon
~ 1/2 tablespoon vanilla
~ 4-6 tablespoons ground flax seeds
~ 1/2 cup chopped walnuts
~ 1/2 cup coconut flakes
~ 1/2 cup mini chocolate chips
- Combine all ingredients together in a medium bowl until thoroughly combined. Start with 4 tablespoons of the ground flax seeds. If the dough is too wet, then add more flax until all the ingredients can stick together and you can roll it into balls. But do not make the dough too dry, or else it will not stick together. Think sugar cookie dough consistency.
- Roll dough into 1 inch balls.
- Place the balls on a parchment or wax papered cookie sheet.
- Freeze 1 hour.
Makes about 30 balls. Store in an air tight container in the refrigerator for up to 1 week. Or, you can individually wrap them and freeze them. That is what I did, so Michaela can take some before school and eat them before practice.
Stay Sweet~ Amanda