No-Bake Energy Balls

• Active prep time: 10 minutes

• Chill time (required): 30 minutes

• Total time: 40 minutes (only 10 of which you’ll work)

Pro tip: Make a double batch. These disappear fast.

Yield

Makes 18–20 balls (about 1-inch diameter each)

Ingredients

• 1 cup rolled oats (use certified gluten-free if needed)

• ½ cup nut butter (peanut, almond, or sunflower seed butter)

• ⅓ cup honey or maple syrup (for vegan)

• ¼ cup ground flaxseed or chia seeds

• ⅓ cup mini chocolate chips (optional but highly recommended)

• 1 tsp vanilla extract

• Pinch of sea salt

Equipment Needed

• Mixing bowl

• Rubber spatula

• Measuring cups/spoons

• Small cookie scoop or spoon

• Baking sheet or plate (for chilling)

Instructions

1. Combine wet ingredients.
In a medium bowl, stir together the nut butter, honey (or maple syrup), vanilla extract, and salt until smooth.

2. Add dry ingredients.
Pour in the rolled oats and ground flaxseed. Mix until fully combined. The dough will be thick and slightly sticky.

3. Fold in mix-ins.
Stir in the mini chocolate chips (or other add-ins like dried cranberries, coconut flakes, or chopped nuts).

4. Chill the mixture (important).
Cover the bowl and refrigerate for 15 minutes. This firms up the dough, making it way easier to roll.

5. Roll into balls.
Using a small cookie scoop or your hands, roll tablespoons of the mixture into firm, round balls. Place them on a parchment-lined plate or baking sheet.

6. Final chill.
Refrigerate the rolled balls for another 15 minutes (or 10 minutes in the freezer). This sets their shape.

7. Store and enjoy.
Transfer to an airtight container. Eat straight from the fridge or at room temperature.

Storage

• Fridge: Up to 2 weeks in an airtight container.

• Freezer: Up to 3 months. Thaw for 5 minutes at room temperature or eat frozen (great texture).

Nutrition Information (Per 1 Ball – approx. 18 balls per batch)

Calculated using natural peanut butter, honey, and mini chocolate chips.