Description
These Cinnamon Apple Energy Balls are a healthy, no-bake snack packed with wholesome ingredients like oats, flaxseed, chia seeds, and freeze-dried apples. They offer a perfect blend of natural sweetness and warming spices, making them an ideal grab-and-go energy boost for any time of day.
Ingredients
Dry Ingredients
- 1 1/4 cups old-fashioned rolled oats (can use gluten-free oats)
- 1 tablespoon ground flaxseed
- 1 tablespoon chia seeds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon sea salt
Wet Ingredients
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup honey
- 1/2 teaspoon pure vanilla extract
Fruit
- 3/4 cup chopped freeze-dried apples (or dried apples)
Instructions
- Combine Ingredients: In the bowl of a stand mixer, combine the oats, ground flaxseed, chia seeds, cinnamon, allspice, sea salt, almond butter, honey, vanilla extract, and chopped freeze-dried apples. Ensure all dry and wet ingredients are measured accurately for the best texture.
- Mix Thoroughly: Using the paddle attachment of your stand mixer, mix the ingredients until they come together into a moist, sticky mixture. This step ensures the flavors are evenly distributed and the mixture holds well for shaping.
- Form Energy Balls: Use a small cookie scoop or your hands to form the mixture into bite-sized balls. Place each ball into a storage container, spacing them evenly to prevent sticking.
- Chill: Refrigerate the energy balls for at least 1 hour before serving. This helps them firm up and enhances the texture, making them easier to eat and more satisfying.
Notes
- Use gluten-free oats to make the recipe gluten-free if needed.
- Substitute almond butter with peanut butter or any other nut butter of your choice.
- Freeze-dried apples add a nice crunch and intense apple flavor, but dried apples can also be used; just chop them finely.
- These energy balls can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
- For a vegan version, substitute honey with maple syrup or agave nectar.
