These Chocolate Chip Peanut Butter Energy Balls are a great after-school (or after-work!) snack. You can spice them up in no time and they’re gone just as quickly. They also freeze wonderfully!
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On any given day I have a pack of feral children roaming the hallways of my house. Bite-sized sweet treats are always in demand, which means these easy-to-make, easy-to-eat balls of energy are in the rotation.
How to make Peanut Butter Energy Balls
These peanut butter balls are made with just a handful of simple ingredients.
For the base, I use old-fashioned oats that have been pulsed in the food processor. It gives the balls a nice texture without being too chewy. Next, I combine honey, peanut butter, chocolate chips, and vanilla extract in a small bowl. Finally, I add the rolled oats to the honey mixture and then shape them into small balls about the size of a teaspoon.
Once formed, I like to roll my Chocolate Chip Peanut Butter Balls in a mixture of ground almonds, powdered sugar, and cinnamon. This helps absorb some of the oil from the peanut butter, keeping your fingers oil-free and making these snacks easier to eat while you’re typing, guiding kids from place to place, and going about the general business of life.
Do you have a peanut allergy?
Make this recipe your own
Instead of honey, you can try molasses, maple syrup, or agave. You can add hemp or flaxseed, or substitute raisins, dried cranberries, or dried cherries for the chocolate chips.
Variations are a must with these creamy, sweet treats. And they’re so easy, you can get your kids involved in making them!
More easy snacks to take home
- Strawberry yogurt popsicles
- Golden Cheddar Cheese Chips
- Vegan date caramel dip
- Chocolate covered pretzels
- Broccoli Cheddar Bites
Energy balls with chocolate chips and peanut butter
Roll these balls in an almond sugar powder to absorb some of the oil from the peanut butter, making little hands less sticky when grabbing a snack. However, this step is optional.
ingredients
- For the energy balls:
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1 1/2 cup old-fashioned rolled oats (gluten-free, if needed)
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1/2 cup creamy peanut butter
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1/4 cup honey
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1 teaspoon vanilla extract
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1/4 cup mini chocolate chips
- For the coating:
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1/4 cup whole toasted almonds (or substitute peanuts, pecans, or walnuts)
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1 tablespoon powdered sugar
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1/8 teaspoon ground cinnamon
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pinch of salt (if almonds are unsalted)
special equipment
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food processor
method
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Process oats:
In the bowl of a food processor, pulse the oats for 10 seconds to break them up a bit. Some pieces should look small like sand; others should remain almost whole. That’s what you want.
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Combine the ingredients:
In a small bowl, mix together the peanut butter, honey, and vanilla extract. Add the rolled oats and chocolate chips to the peanut butter and mix well with a wooden spoon. The mixture will be thick and pliable like playdough.
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Make the almond sugar powder:
In the bowl of the stand mixer (doesn’t need to be cleaned) combine the almonds, powdered sugar, salt and cinnamon. Pulse until the mixture looks like sandy gravel. You want a very fine powder with chunks of almonds that are smaller than the mini chocolate chips.
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make balls:
Scoop out about 1 teaspoon of dough and roll into a ball between your palms. It may be a little crumbly, but should hold together when pressed firmly (if not, mix in another tablespoon of peanut butter).
Continue until all of the batter is used and place the balls on a baking sheet or plate lined with wax paper.
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Roll the balls in the coating:
When you’re done shaping, roll the balls in the almond mixture to coat them. Once all of the balls are coated, go back and roll them all over again. The first coating is often absorbed into the bullet. The second coating sticks but doesn’t absorb, making the energy balls easier to eat.
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Store or Freeze:
Store in the fridge for 2 weeks. To freeze later, place them individually on a plate or baking sheet until firm. Transfer to a zip top bag for up to 3 months.
