Energy Balls

Name: Energy Balls
Prep time: 15 min
Total time: 15 min
Yield: 5 servings
Ingredients: 1/4 cup Honey; 1/4 cup Peanut Butter; 1/2 cup Dry milk (nonfat, instant); 1/2 cup, crushed Corn flakes

<p>Oats, peanut butter, honey and chia rolled into twelve balls — no baking, two per serving.</p>

181kcal per serving

7.2gprotein

26gcarbs

6.5gfat

Per 1 serving of 5 — 4 balls. Estimated; may vary.

Prep15 min

Cook—

Total15 min

Makes5 servings

Difficultyeasy

Four ingredients, no baking, no oven. A USDA MyPlate recipe that makes forty small balls from honey, peanut butter, milk powder and a handful of crushed cereal.

A serving is two balls at 181 calories, which is the point — they are meant to be small. Rolled bigger they stop being a snack and become dessert.

The one thing that decides whether this is pleasant or maddening: chill the mixture before you roll it. Warm, it sticks to your hands, the bowl and the spoon.

Ingredients

Amounts below make 5 servings, one serving is 4 balls.

Honey1/4 cup (85 g)
Peanut Butter1/4 cup (64 g)
Dry milk (nonfat, instant)1/2 cup (60 g)
Corn flakes1/2 cup, crushed (15 g)

Cook’s tips

Chill the mixture before rolling. Warm, it sticks to everything including you, and no amount of greased hands fixes it.
Add the milk powder gradually. All at once it clumps, and the dry pockets never fully work out.
Roll them small — about 11 g each, so the batch gives 20. A serving is four balls, 181 calories.
Contains: peanuts, milk (dry milk powder). Check your cereal label, since many flakes include wheat or barley malt.
Keep them refrigerated and eat within a week. They are not shelf-stable — the milk powder means they belong in the fridge.

Method

Wash your hands and all surfaces before you start.
Stir the honey and peanut butter together in a bowl until smooth. Warming the peanut butter for ten seconds first makes this much easier.
Add the dry milk powder gradually, mixing after each addition. Added all at once it clumps and you end up working dry pockets out of a stiff paste.
Chill the mixture for 20 to 30 minutes. Cold dough is far less sticky and the balls come out round instead of smeared.
Grease your hands lightly and roll the mixture into small balls, about a teaspoon each.
Crush the corn flakes and roll each ball in them to coat.
Chill until firm. Refrigerate within 2 hours of making them and keep them cold.

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