It's becoming common knowledge that eating a mixture of complex carbohydrates and proteins after working out is important. But many store-bought bars and gels are filled with additives and preservatives.
All-natural peanut butter energy balls
Serving size 24
There's not a single additive or preservative in these little guys. Plus, no cooking time is required, and their convenient size means you can easily toss them in a snack bag or plastic wrap to take with you to work, the gym or to run errards.
- 1-1/2 cups rolled oats
- 1/2 cup canned chickpeas, rinsed and drained
- 1 teaspoon salt
- 1 cup dates, chopped
- 1/2 cup water
- 1 cup natural peanut butter
- Blend the oats, chickpeas and salt in a food processor until well ground.
- Combine the dates and water in a pot over medium heat, and bring the mixture to a boil. Reduce to a simmer, and allow the mixture to continue cooking until most of the water has evaporated.
- Remove the mixture from heat, and stir in the peanut butter.
- Add the peanut butter-date mixture to the food processor with the oat-chickpea grounds, and blend until completely combined. Scrape down the sides if necessary, and continue to blend until it creates a nice dough.
- Transfer the mixture to a bowl, and allow it to cool for a few minutes. Then with your hands, roll the dough into little bite-sized balls, and place them on a large tray. Place the tray in the freezer for 20–30 minutes to allow the balls to solidify. Once relatively solid, transfer them to a large resealable container, and store them in the fridge.
Note: For an extra-nutty flavour, toast the oats in the oven before grinding them. Simply preheat the oven to 350 degrees F, lay the oats flat on a pan, and bake them for 10–12 minutes. Check on them frequently to ensure they do not burn.
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