No-Bake Coco-Chia Balls
Meg’s No-Bake Coco-Chia Balls
- 1 cup oats
- 1/2 cup unsweetened flaked coconut
- 1 cup raisins
- 4 Tbs natural peanut butter
- 4 Tbs cocoa powder
- 2 Tbs chia seeds
- 1 tsp cinnamon
- 1 Tbs vanilla
- 1-2 Tbs water
- In a food processor (I use this mini food processor I’ve had for eight years—best $50 I’ve spent), blend oats and coconut until coarsely ground.
- Add raisins, peanut butter, cocoa, chia, cinnamon, and vanilla; process until incorporated. Add water, one tablespoon at a time, until mixture sticks together when squeezed (unplug the processor beforehand!).
- Shape into small balls (wet hands slightly to prevent sticking). Refrigerate or freeze. Makes about 20 balls.
Per ball: 66 calories, 3 g fat (1 g sat, 0 g trans), 2 mg sodium, 2 g fibre, 4 g sugar, 1 g protein
Tips & Variations:
- Swap currants or other dried fruit for raisins.
- If you don’t have coconut, use more oats.
- Use any nut or seed butter—almond butter, tahini, etc., or use 2 Tbs nut butter and 2 Tbs coconut butter for more coconut flavour. Heck, you could even use my not-Nutella spread (make it thick and it’d work, I’m sure).
- Substitute ground flaxseed or oat bran for chia seeds. Chia seeds are a bit pricey, but they go a long way and are packed with fibre, protein and omega 3s. Unlike flaxseeds, chia seeds don’t need to be ground to be absorbed, so buy them whole. The seeds are black or white; use either.