OMG! Delicious and so easy to make. Like little granola bars in ball shape, but so much tastier! I’m having trouble not eating them all which is a problem given they’re highly caloric (hence “energy” in the name, I guess!)
In the background are three perfectly ripe and beautiful Hachiya Persimmons I picked up at the farmer’s market today – possibly the last for the season, so sad! Have you ever eaten one?
(original) Recipe from Vegetarian Times modified below.
2 1/2c rolled oats (regular or quick-cooking)
1/2c raw pumpkin seeds (pepitas)
2t raw cacao
1/2c raisins (or any dried fruit that’s tiny or chopped into small pieces)
2T raw sunflower seeds
1/2c almond butter
1/3c plus 1T agave
1T barley malt syrup
1t vanilla extract
- Grind 1/2c oats and 1/4c pumpkin seeds in food processor until powdery. Add raw cacao for one last whirl for better color to your energy bites and a hint of chocolate. Transfer to medium bowl; set aside. Note: this makes more than enough coating so can cut by at least 2/3rds.
- Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, raisins, sunflower seeds and cinnamon in large bowl. Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.
- Moisten hands, and roll dough into 1-inch balls. Coat balls in oat-pumpkin seed powder. I find it easiest to place a ball or two in the coating bowl and shake the bowl to toss the balls around until coated. Place in freezer 20 minutes to set, then serve or store in the fridge.
- Makes 24 1-inch balls to enjoy!