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Power Balls


16-17 Balls

There are a couple of tricks to this recipe that will help things along. One, poly gloves. These are sooooo important – as the mixture does not stick too much to this material and you can roll these babies out without having half the mixture stuck to your hands. Second, be patient. It may seem that the mixture is not coming together, but it will. Lastly, as with any recipe that calls for a lot of handwork, I always place the bowl on a surface (I use a small cutting board to lay across an open kitchen drawer) on a surface BELOW the counter height. This way you are not hunching up your shoulders repetitively and giving your shoulder muscles (traps) a workout they did not ask for. I always double this recipe – yielding about 37 balls. Since they are handmade, that number can vary.


1 Cup Old Fashioned Oats (lightly toasted)

2/3 Cup Shredded Coconut (lightly toasted)

¼ Cup Creamy Peanut Butter

¼ Cup Almond Butter

¼ Cup Ground Flaxseed

¼ Cup Ground Almonds or Almond Meal

1/3 Cup Raw Honey

1 Tbs. Chia Seeds

1 tsp. Vanilla Extract

½ Cup Bittersweet Choc Chips or Dark Choc Chips

Pinch of Sea Salt

**Options: ½ cup chopped walnuts and or 2 Ts puffed quinoa – but be sure to up the honey by 2-3 Ts.

Please buy organic whenever possible!


Use a large bowl and mix all ingredients – be sure to give the oats and coconut time to cool off after toasting.  Wearing a pair of plastic gloves mix the batch with your hands.  It takes about 2 solid minutes (for a double batch) to get all the ingredients combined. Roll into 1” balls (compress the mix in one hand nice and firm, then roll with both) and place on a sheet of parchment or light oiled sheet pan – place in fridge for about 1 hour to set.  Store in fridge for 2 weeks or freeze for up to 3 months.


*** For the effort, doubling is recommended :)

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