The post Christmas sugar crash is totally real. I find it takes at least a month for me to get used to not having dessert and treats every day. Why do we do that to ourselves? I don’t know, but it will never stop. So as we clean up our diets a bit after the holidays I need a little something to get me through my sugar cravings.
These energy balls do just the trick. They have enough sweetness to give you that fix, but not enough to give you a sugar crash. Plus they are full of rolled oats, fibre, and healthy fats. They are the perfect dessert or mid day snack. And they are actually really filling.
These tiny balls contain rolled oats, ground flax, peanut butter, unsweetened coconut flakes and mini chocolate chips!
I also love using real maple syrup as the sweetener and binder for this recipe. I love that it is an al natural sweetener and it makes these energy balls truly vegan unlike using honey (here’s some info on veganism and honey). Also because it is more liquid than honey you can use a little less. Anytime I can cut back on sugar in a recipe I will do it.
This recipe also requires that you use natural peanut butter. To get the energy balls to bind you require the runny texture of natural peanut butter. Also we want to control the sweetness of the energy balls. Conventional peanut butter is loaded with chemicals, low quality fats and tons of sugar. And honestly if you taste them side by side conventional peanut butter doesn’t even taste like peanuts.
Packing all these whole foods into a portable delicious snack is perfect for curing your sweet tooth.
Vegan Cookie Dough Energy Balls
Yields: 20 Energy Balls
- 1/2 cup Natural Creamy Peanut Butter
- 1/4 cup Real Maple Syrup
- 1 tsp Vanilla Extract
- 1 cup Rolled Oats
- 2/3 cup Unsweetened Coconut Flakes
- 1/2 cup Ground Flaxseed
- 4 tbsp Mini Chocolate Chips
In a medium bowl combine peanut butter, maple syrup and vanilla extract until smooth. Add oats, coconut flakes, flaxseed and chocolate chips. Mix until combined.
Cover and place in the fridge to chill for an hour. Roll dough into 1 inch balls. Serve immediately or store in the fridge for up to a week.
Adapted from Cooking Classy.
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