Two energy balls that use chickpeas and oats and no dates. I love dates but sometimes we can't find them, they are expensive, and they are hard on the blender, so alternative ingredients are sometimes useful! These treats are also vegan, dairy-free, and gluten-free.
Blend all ingredients for either recipe in a food processor or blender.
The dough should be dry enough to stick together but if you find it crumbly add more nut butter (if it's the runny type), or maple syrup if you taste and would like it sweeter, or water if the taste is fine, you just want the texture sticker to be able to scoop and roll.
Once you are happy with the taste and texture, use a cookie scoop to grab a consistent amount, and put the portions on the lined cookie sheet.
Rub your hands with either cacao powder if your recipe chocolate, or chickpea or almond flour. Then pick up each portion and roll into a ball shape.
You can get anywhere from 12 to 18 balls from each recipe depending on the size you make the
Roll the balls into any coating you choose. See ingredient list for options. Chill for ½ hour on the cookie sheet in the refrigerator to allow coating to set. Then store in a sealed container in the refrigerator until ready to eat.
How to Store Protein Balls
Store them for 3 days in the refrigerator or several months in the freezer.
Want to make these nut-free? Swap the nut butters out for Sunflower butter.The nutrition information is for the oat bliss ball only. This chickpea recipe has similar nutrition although higher protein.