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The original recipe for these snack balls comes from my aunt Carol. I don’t know where she got it from, so I don’t know whom to give credit to, but we’ve changed them up quite a bit according to what we like and I’m sure you guys will like them too! The recipe makes about 30-40 balls, so you’ll have plenty to last for awhile. Keep them in the freezer to grab at a moment’s notice for a quick dessert or on-the-go snack.
These snack balls are more calorie-dense than a lot of recipes I post; but I’ve found that because of their miniature state and the fact that they are already portioned into a set size (i.e. I’m not subjectively cutting a slice of cake or something), I can keep my portions fairly controlled. Generally I shoot for two balls per meal/snack. If you have problems with portion control, you may not want to make these or you can use them as an exercise in saying “no” to excess (in light of my post on Friday about food freedom and gluttony).
You can find this recipe in my cookbook, Necessary Food.
- 2 cups unsweetened finely-shredded coconut flakes (you could probably use regular coconut flakes as well but the balls might be more crumbly)
- 1 cup crushed nuts of choice (we like peanuts or almonds)
- ½ cup old-fashioned oats (use gluten free if necessary)
- ½ cup sunflower seeds
- ¼ cup oat fiber (use gluten free if necessary)
- ¼ cup ground golden flax
- 2 T cocoa powder
- Pinch of salt
- ⅛ tsp. (4 doonks) THM Pure Stevia Extract Powder (adjust the sweetener level to your liking; some may like it sweeter)
- 2 packets of Truvia (1½ tsp.) or ¾ tsp. THM Super Sweet Blend
- 1 stick (1/2 cup) butter
- 1 cup natural peanut butter
- Splash of vanilla extract
- 2 T water (enough to make the dough moldable)
- In a large mixing bowl, stir all the dry ingredients together until evenly mixed. Melt the butter and mix it with the peanut butter and vanilla extract. Pour this into the dry ingredients and add as much water as you need to make the dough fairly moldable; mix it all together with your hands. Use a rounded tablespoon cookie scoop to portion the dough and then roll it into balls with your hands. Place on a cookie sheet and freeze till firm. Store in the freezer.
- I recommend keeping your serving size on these limited to two balls/meal since they are fairly calorie-dense.
If you don't have oat fiber or ground golden flax, you could try substituting some almond or coconut flours, more coconut, more nuts, more seeds, etc. Having some flour in there gives a smoother texture and helps things stick together better, though.
- Finely Shredded Coconut Flakes
- Oat Fiber (a gluten free product can be purchased from the Trim Healthy Mama online store)
- McCormick Pure Vanilla Extract
- Hershey Unsweetened Cocoa Powder
- THM Pure Stevia Extract Powder, my sweetener of choice, can be purchased from the Trim Healthy Mama online store.