I’ve been on a mission lately to find healthy and tasty snack recipes to add some variety to my son’s lunchbox. I was in a rut of sending store-bought granola bars, cheese strings, and apples (or a similar combination) for a while. What can I say? I’ve got a three-year-old and 18-month-old baby at home as well, and mornings are chaotic to say the least! Eventually my son complained about how he was bored of his lunchbox snacks and, frankly, I was bored of sending them. The Dietitian in me wants to ensure that the snacks I send are healthy and somewhat balanced, containing both protein and carbohydrates and always including a fruit or vegetable. The Mom in me wants to send something that my son will eat (and enjoy eating!) and one that helps to keep his tummy full until lunch.
These delicious little balls are a little sweet, a little salty, and a little crunchy — the perfect combination of all three. They are also extremely nutritious, packed full of protein, fibre, healthy fats, vitamins and minerals. They can be made school-safe by substituting pumpkin seed butter for the peanut butter.
- 1 cup oats (I used quick-cooking steel-cut oats)
- 1 cup peanut butter (or pumpkin seed butter if you're making for school)
- 1/4 cup chia seeds
- 2 1/2 tbsp honey
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 2 1/2 tbsp cocoa powder
- 1/4 tsp salt
- 1/3 cup dark chocolate chips
- Add all of the ingredients except the chocolate chips into a food processor and process until well-blended. Transfer to a medium-sized bowl and add chocolate chips. Mix well.
- Roll into 1-inch balls and place on parchment paper inside an airtight container. Chill and serve!
*Recipe inspired by: Living Well Mom's Gluten-freeChocolate Protein Balls