Nut Butter Balls

It has been a little while since I posted on this site.  In fact, I haven’t posted since I began graduate school in January, but today I want to share a recipe my girls have begged for this summer for snacking.

So here we go:  Nut Butter Balls!

IMG_2149

I start with pepita butter, almond butter or peanut butter. Pick your favorite!

I personally love Naturally Nutty Nut Butters made in Traverse City Michigan.  I often use pepita butter, which is actually a seed butter, but your favorite will do.

IMG_1452

In a large mixing bowl, mix:

2 c nut butter, 

1 c crushed pecans, almonds, or other nut

1 c crushed seed such as sunflower, pepita, etc

1 c rolled oats (If you are worried about cross contamination with gluten, there are some oats certified to be free from cross-contamination.  Also, some who are sensitive to gluten are also sensitive to the oat protein avenin, so please take this into consideration if you have issues with gluten.) I have used corn flour as a thickener/filler in these as well.

1 c chopped dried cranberries

1 c chopped dates

1 c chopped rasins

1 tablespoon honey, molasses, maple syrup, or your favorite natural sweetener

spices to your taste:  I like cinnamon, nutmeg, clove, or any of the fall spices.  I have also used vanilla.

optional: chocolate or carob chips, other dried fruit, Flax seed meal, or ANYTHING you can get to stick in the nut ball!  

Stir and press all together well and use coconut oil to help things stick together if needed.  I usually do not need more than 2 tablespoons per recipe.

IMG_1449

Now use a small scoop to form balls and finish pressing together with fingers.

Some of the below are rolled in g-free oats to dry the exterior.

IMG_1455

These disappear in an instant!  In fact, I have to limit how many my girls can eat in a day.

They are easy to wrap in waxed paper or toss in a baggie for packed lunches, ball games, or after school snacks. No need to refrigerate, but if I could keep them in the house a little longer, I might use the refrigerator to keep them fresh.

I would like to give credit for this recipe to my friend and dance teacher Peggy Alberda.  She has a true gift of creativity in everything she does!

  2006 dance behind the scenes 132