No peanut butter in these energy balls. Dates and brown rice syrup make these a sticky, gooey satisfaction.
Ingredients
- rolled oats: 1 cup
- pumpkin seeds: 0.5 cup
- walnuts: 0.5 cup
- pecans: 0.5 cup
- pitted Medjool dates: 15 piece
- brown rice syrup: 0.5 cup
- mini chocolate chips: 1 cup
- coconut: 0.5 cup (shredded)
- raisins: 0.5 cup
- sunflower seeds: 0.25 cup
Metric Conversion
Stages of cooking
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Burst oats into a coarse meal in the bowl of a food processor. Add pumpkin seeds, walnuts, and pecans; pulse 10 to 15 times, until chunks are desired size.
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Toss dates into the food processor and mix for 30 seconds. Pour rice syrup in slowly, with the processor running, until combined and starting to ball up.
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Transfer to a bowl and mix in chocolate chips, coconut, raisins, and sunflower seeds. Pull off dough in 25 gram sections and roll into balls. Place in a single layer on a cookie sheet; it's okay if they touch but make sure they are not stacked.
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Refrigerate for 2 to 24 hours before serving.
