5-Minute Peanut Butter Chocolate Chip Energy Balls with Maca
Hello from Austin, Texas!
I hope you’ve all been having a great summer (or should I say “y’all”). It’s my first time spending a summer in the south, and let me tell you — it’s been real, you guys.
I always knew I wasn’t a hot weather person (I’m a 75 and sunny kind of gal, or 85 in the dry heat), and now that’s affirmed a hundred times over. Oh well, sometimes we learn the hard way, and there are still many things about Austin to be grateful for, like…
1) Austin is an innovative, happenin’ city filled with awesome food, great music, and friendly people.
2) It’s surrounded by multiple bodies of water and almost everyone has a pool. (I do, however, miss the ocean big time. I’m most definitely a coastal girl at heart!)
3) It’s close to Mexico so it has a copious amount of Mexican food and there is never a shortage of ripe avocados. #alltheguacamole, please.
As thankful as I am for all the wonderful things about Austin that make up for its insufferable summer weather, I have to say, I am thrilled to be headed to the Pacific Northwest tomorrow. I am anticipating that my trip there will be a very welcomed, long overdue breath of fresh air (no pun intended).
Anyways, enough about the weather. Let’s talk food business.
It’s been a while since I’ve posted a recipe on here. Since Christmas time, to be exact. I’d like to post more recipes more often, and I’m going to be more diligent about that.
It’s really hit me recently how fast time passes, especially in the last couple months leading up to my 30th birthday. I’m now officially out of my 20s, and it’s time to get serious — serious about how I spend my time, who I choose to spend my time with, and my relationship with time altogether.
In light of making the most of time, this is a recipe that will take only 5 minutes of your precious time to make.
These peanut butter chocolate chip + maca energy balls are great for when you need a little boost or are craving something sweet, but want a healthier alternative to, say, your typical peanut butter chocolate chip cookie (these are totally comparable to a peanut butter chocolate chip cookie, by the way). They’re also perfect for travel, which is why I decided to make them today. I’m headed to Portland, Oregon tomorrow and Ashford, Washington after that, and these guys will without a doubt be coming with me.
Stay cool out there!
Prep time: 5 minutes
Yield: 14 1” balls
1 cup rolled oats
1/2 cup creamy peanut butter
1/4 cup raw honey (use coconut nectar or raw agave nectar for low-glycemic)
1/4 cup Lily’s stevia sweetened chocolate chips
2 Tbsp gelatinized maca powder
1/2 tsp ground cinnamon
1/8 tsp sea salt (or 1/4 if your peanut butter is unsalted)
Combine all ingredients in a large bowl. Mix thoroughly until a thick, sticky dough forms. Roll dough into 1-inch balls and place balls on a large plate or cookie sheet, about 1/2 inch apart. Place balls in refrigerator to harden, about 30 minutes. Store in refrigerator for up to one week, and in the freezer for up to three months (thaw for about 10 minutes before serving).