Add all ingredients to food processor and blend well.
Hand form into small balls and place in refrigerator to harden.
Mix tahini, sweetener, and vanilla until smooth. Add remaining ingredients and mix well.
Refrigerate for 30 minutes.
Remove from refrigerator and roll into 1 inch balls, place evenly on parchment covered cookie sheet.
Freeze for 30 minutes before serving.
Store any uneaten energy balls in the freezer to enjoy later.
orm into 16 half-ounce balls. You can store them on
Add all ingredients to the bowl and mix until they fully combine and make a dough. If too dry to stick together add a splash more of almond milk.
Using a tablespoon to scoop dough, roll into balls using your hands.
Store balls in an airtight container in the fridge.
You can substitute honey for: stevia, honey, coconut sugar. Your choice. You can substitute flax seed for almond flour.
Mix first 4 ingredients and microwave to slow boiling point. Stir in pecans and Rice Krispies.
When cool, form into small balls and roll in powdered sugar.
Energy saver.
oney.
Roll mixture into balls.
Mix equal amounts of
Combine dates, cashews, flax meal, cinnamon, and salt in a food processor or blender; blend until very well mixed. While the processor is running, add coconut oil and blend until mixture holds together.
Roll mixture into 20 balls (about the size of a large gum ball) and arrange on a plate or baking sheet. Freeze for at least 30 minutes. Keep energy balls stored in the freezer or refrigerator.
Preheat oven to 325 degrees F (165 degrees C).
Stir honey, peanut butter, powdered milk, brown rice flour, honey, coconut flour, ground oats, wheat germ, and ground almonds together in a bowl.
Pour ground hazelnuts in a shallow dish. Form nut mixture into balls and roll in ground hazelnuts until coated. Place balls onto baking sheet about 1 inch apart.
Bake in preheated oven for 5 minutes.
Combine dates, oats, lemon juice, and zest of one lemon in food processor. Pulse until Doug begins to form. Roll into 20 1\" balls.
Sprinkle balls with remaining zest.
store in sealed container in refrigerator.
Mix wheat germ, peanut butter, honey, and milk powder together in a bowl; shape into bite-size balls. Arrange balls on a plate.
Place in the freezer until solid, at least 1 hour.
br>Roll into bite-sized balls and refrigerate until ready to
In a saucepan, over high heat, combine the honey and milk. Bring to a boil and cook for 1 minute. Set aside.
In a blender, food processor, or juicer, process the oatmeal, sesame seeds, nuts and figs until they are finely ground. Add to the honey mixture and stir to combine.
Form into balls and dust with the coconut flakes.
Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes.
Remove dough from refrigerator; roll into balls, about 1 inch in diameter.
Place all the ingredients in a food processor (minus extra coconut for rolling) and blend until smooth and it all comes together (add more oj or oats if necessary).
Roll into walnut sized balls and roll in extra coconut.
Chill to set.
Store in the fridge for 4-5 days.
Stir oats, coconut, peanut butter, flax seeds, chocolate chips, and honey together in a large bowl until well-combined. Roll into golf ball-size balls.
Mix oats, peanut butter, honey, cocoa powder, coconut, wheat germ, vanilla extract, and cinnamon together in a bowl. Roll oat mixture into ping pong-sized balls. Place in a container and store in refrigerator.
Grind hemp seeds into a powder in a food processor; add dates and cocoa powder and process until smooth. Roll dough into balls, pressing tightly.
Mix oats, peanut butter, raisins, and honey together with a fork in a bowl. Knead mixture by hand until fully incorporated; roll into 1-inch balls. Refrigerate for at least 1 hour.
Combine oats, peanut butter, shredded coconut, chocolate chips, cranberries, almond milk, and honey in a bowl and mix thoroughly.
Roll mixture into bite-size balls and arrange on a baking sheet. Refrigerate until set, at least 15 minutes.
Instructions.
Mix all of the ingredients together in a bowl.
Use parchment paper and roll them into bite size balls.
Refrigerate for 1 hour or overnight if desired.