MONSTER BALLS

I’ve talked before about how preparing food ahead of time is vital to my sanity and wellness. Having healthy, quick snacks and meal options available keeps our family from devolving into a bunch of little monsters.

One of our go-to snack recipes is something we call Monster Balls. I’ve been making these for my kids for over a decade. They travel well in lunchboxes or as hiking snacks.

I have no idea where the recipe originally came from or why we call them Monster Balls, but the name has stuck.

I will warn you to limit your consumption if you don’t usually get a lot of fiber in your diet. These roughage-packed goodies work wonders at cleaning out the ol’ pipes.

My kids love the peanut butter – chocolate combination. Sometimes these snacks stand in as a quick breakfast since they’re loaded with protein, good carbs, Vitamin E, immunity boosting B6, magnesium, etc.

Monster Balls are on the list of snacks my kids can have at any time without asking mom.

Monster Balls

1/2 cup chopped almonds

1/2 cup chopped chocolate (I use 70% cacao or higher)

1/2 cup unsweetened shredded coconut (not pictured)

1 cup natural peanut butter

1/4 cup flax seed

1/2 – 3/4 cup rolled oats

1/4 cup local honey

Throw all the ingredients in a big bowl and mix by hand. It’s messy but worth it. Mix until all the ingredients are equally covered in peanut butter and honey.

Pinch off enough to roll into a ball about an inch wide. The rolled balls should not be very sticky. If they are, you probably have too much honey and need to add more peanut butter or oats.

Put balls onto a plate and refrigerate.

I don’t know how long they’ll last because ours never stick around for more than a few days. The measurements above are approximate. I did measure ingredients for this blog but usually I just add stuff and mix and test.

From our kitchen to yours, we hope you enjoy!

 



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