Recipe: Trail Mix Energy Balls

Healthy and delicious little energy balls are just the thing when that afternoon slump hits … or any other time of the day.

When it comes to making good food choices, I think no matter what plan, lifestyle, or diet anyone follows, I think we can all agree on one thing.

If you don’t have crap in your house, you won’t eat it.

It really is that simple.

Rarely do I have a craving so intense that I will actually LEAVE my house, GET in my car, and GO GET IT.

So that means that if you keep healthy (or relatively healthy) items in your house, chances are that’s what you’ll eat.

If you have Oreos in your cupboard, you’re more prone to eat them.

#life

Which means I make a conscious effort, for the most part, to make sure I stock the healthy stuff.

That’s not to say that Oreos aren’t in our pantry.

They are.

But a) they don’t tempt me and b) it’s all about balance, baby.

So here we are … Trail Mix Energy Balls.

Takes less than 15 minutes to make them, and it will take the edge off when you’re a little bit hungry but don’t need a meal. Or to cover you during that afternoon slump when you’re CRAVING ALL THE THINGS. Or if you need a little sweet finish to end your evening. This is that. I’ve included the recipe below, but know this … it is forgiving. Swap out the agave and use honey. Use chia seeds instead of flax. Or go crazy and USE BOTH. Allergic to peanut butter? Almond butter or sunbutter is a-ok too. Carob chips would be a great substitute for the chocolate chips. Just understand the basics of the recipe and the measurements, and GO TO TOWN.

Hungry for more?
These Chocolate Peanut Butter Protein Balls are similar, but different, and equally delicious in their own right.

Trail Mix Energy Balls
Recipe courtesy of Cate O’Malley

Ingredients
1 cup oats
1/3 cup unsweetened shredded coconut
1/2 cup peanut butter
1/2 cup mini chocolate chips
1/3 cup agave
1 teaspoon flax seeds
2 tablespoons golden raisins
1 teaspoon vanilla

Directions
Combine all the ingredients in a bowl and mix. Using a small cookie scoop, scoop out the mixture onto a parchment-lined baking sheet. Refrigerate for a few minutes until firm and then store in an airtight container for up to a week.

Yield: approximately 24