Energy balls filled with all of the essentials for a pre-workout snack!
Ingredients
- 4 cups quick cooking oats
- 2.5 cups natural peanut butter
- 2 cups dry unsweetened shredded coconut
- 1 cup chocolate chips
- 1 cup dried cranberries
- 1 cup almond milk
- 0.5 cups honey , melted
Instructions
-
1
Combine oats, peanut butter, shredded coconut, chocolate chips, cranberries, almond milk, and honey in a bowl and mix thoroughly.
-
2
Roll mixture into bite-size balls and arrange on a baking sheet. Refrigerate until set, at least 15 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore African Recipes
Ghirardelli Chocolate-Peanut Butter Thumbprint Cookies
Peanut butter and chocolate meet here with the elevated--but easy!--upgrade of a rich, chocolaty ganache center. Soft on the inside and slightly crisp on the outside, this delicious treat creates a melt-in-your-mouth experience that's perfect for a cookie swap, teachers' gifts, or to treat your neighbors. Or keep all to yourself and serve with vanilla ice cream.
Peanut-Ginger Double-Deckers
Stacking two cookie doughs makes for an impressive-looking cookie. It also means you don't have to pick between your two faves! You just need two cookies that bake in about the same time. I used a half batch of two Allrecipes recipes-Big Soft Ginger Cookies and Chef John's Peanut Butter Cookies--with minor changes (less water and more flour to bulk up the base recipe, for example) and a little water to adhere them.
Grandma Elaine's Unstuffed Cabbage Rolls
This unstuffed cabbage rolls with meatballs stew is a family heirloom recipe that has been handed down through the generations. My mother taught it to me, and I tweaked it to its current form. I have eaten all kinds of stuffed cabbage, and this comforting, sweet and sour recipe beats them all.