All-natural peanut butter energy balls

It’s becoming common knowledge that eating a mixture of complex carbohydrates and proteins after working out is important. But many store-bought bars and gels are filled with additives and preservatives.

All-natural peanut butter energy balls

Serving size 24

There’s not a single additive or preservative in these little guys. Plus, no cooking time is required, and their convenient size means you can easily toss them in a snack bag or plastic wrap to take with you to work, the gym or to run errards.

Ingredients:

• 1-1/2 cups rolled oats
• 1/2 cup canned chickpeas, rinsed and drained
• 1 teaspoon salt
• 1 cup dates, chopped
• 1/2 cup water
• 1 cup natural peanut butter

Directions:

1. Blend the oats, chickpeas and salt in a food processor until well ground.
2. Combine the dates and water in a pot over medium heat, and bring the mixture to a boil. Reduce to a simmer, and allow the mixture to continue cooking until most of the water has evaporated.
3. Remove the mixture from heat, and stir in the peanut butter.
4. Add the peanut butter-date mixture to the food processor with the oat-chickpea grounds, and blend until completely combined. Scrape down the sides if necessary, and continue to blend until it creates a nice dough.
5. Transfer the mixture to a bowl, and allow it to cool for a few minutes. Then with your hands, roll the dough into little bite-sized balls, and place them on a large tray. Place the tray in the freezer for 20–30 minutes to allow the balls to solidify. Once relatively solid, transfer them to a large resealable container, and store them in the fridge.

Note: For an extra-nutty flavour, toast the oats in the oven before grinding them. Simply preheat the oven to 350 degrees F, lay the oats flat on a pan, and bake them for 10–12 minutes. Check on them frequently to ensure they do not burn.

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