How was your Easter? We spent Easter this year in Kansas City with my in-laws. We had a wonderful day that started with Easter service at my sister-in-laws church, followed by an Easter egg hunt, cooking and lots of indulging. I ate way too much ham and candy. Do I regret it? Not a bit.
Noah was beyond excited about his felt pasta and played with it all day. When we were waiting in line at Walgreens today, he was telling the lady behind us all about it and proceeded to tell her “I’ve wanted fake pasta all my life and now my wish came true.” That kid is too much.
If you are having a little sugar withdraw after all the candy this weekend, I have a snack for you. It will feel like you’re indulging but you’re actually doing something healthy for your body. These energy balls get their sweetness from a ripe banana and taste very similar to a no-bake cookie just without all the sugar and butter.
Plus, they come together in a snap using ingredients you most likely have in your kitchen right now. I love having healthy snacks on hand for when a craving strikes. Otherwise, I tend to make bad choices. And because the ripened banana is so sweet, these really do seem like a treat. I made them small because I personally would rather have a few small treats versus one bigger one. It tricks my inner fat kid into thinking I’m getting more than I really am. Whatever keeps her happy and trapped inside, right?
Chocolate Peanut Butter Energy Balls
recipe adapted from The Lemon Bowl
2 ripe banana, mashed
2 Tbsp. cocoa powder
1/4 cup natural peanut butter
2 Tbsp. flax seed meal
2 Tbsp. chia seeds
1 Tbsp. honey
1/4 tsp. sea salt
2 cup old fashioned oats
1. Mix all ingredients, except oats, together until thoroughly combined. Stir in oats.
2. Using a cookie scoop, portion out energy balls onto a parchment lined cookie sheet. I used a mini scoop to get about 75 energy balls. If you use a regular cookie scoop you will get 25. Cover and refrigerate for 30 minutes. Keep refrigerated for up to 3 days.