Making power balls is great fun. For me, the goal is to get the most nutritious ingredients in a ball that will hold together and travel well. I used to use equal parts peanut butter, honey and powdered milk as a base to my power ball recipe and simply add nuts, seeds and grains, but now that I am not consuming as many dairy products, legumes and sweeteners (other than fruit), I wanted to develop some power balls that are more aligned with my current eating habits. I am still hoping to lower the dried fruit content in future recipes.
DIRECTIONS FOR POWER BALLS: The smaller the ingredients are chopped/ground, the better they will hold together so all recipes are mixed using a food processor.
Ingredients can be substituted and/or added in, just try to keep the balls a consistency that will stick together. Use a measuring spoon when making the balls to keep them portioned properly. Keep balls refrigerated or frozen for long term storage.
Coconut Cacao Balls
- 2/3 cup figs, soak in hot water 10 minutes then drain
- 1/4 cup chia seeds
- 1/4 cup coconut flour
- 2 teaspoons coffee flour, or unsweetened cocoa
- 1/4 cup cacao nibs
- 1/2 cup walnuts
- 2 tablespoons honey
- 2 tablespoons unsweetened coconut
Yields 24 (1 tablespoon sized balls)
Chocolate Almond Balls
- 1/2 cup figs, soak in hot water 10 minutes then drain
- 1/2 cup old fashioned oats
- 1/4 cup coconut oil
- 1/4 cup ground almonds
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons chia seeds
- 1/4 teaspoon pure almond extract
- 3 tablespoons ground almonds to roll balls in
Yields 15 (1 tablespoon sized balls)
Cranberry Peanut Oat Balls
- 1 1/2 cups old fashioned oats
- 1 cup dried craisins, soak in hot water 10 minutes then drain
- 1/2 cup peanut butter (or other nut butter)
- 1/4 cup unsweetened coconut
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 1/4 cup ground peanuts to roll balls in
Yields 28 (1 tablespoon sized balls)
For more fun & healthy snacks, check out my book, The Power of Flour. 
