What would you make to include in a care package for a star athlete? ‘Power balls’ of course!
This past week I got to wizz up some delights to ship off to my BFF’s daughter Christy, who just arrived from South Africa to study at university in Missouri.
Already feeling the effects of the change in diet, she was struggling to find healthy snack choices that would give her the energy for her feats at track and field, jumping to amazing heights!
So I modified one of my protein energy ball recipes, with plenty of healthy fats in the coconut oil for lasting energy, fiber from the gluten free oats and flax, and sweetened with organic maple syrup and chocolate chips for the quick energy release.
Plus they taste absolutely delicious!
A recycled egg box lined with mini paper cupcake holders made for fun packaging to get them shipped to her in one piece.
Christy's 'Power Balls': Athlete's Energy Food
The perfect athlete's protein energy snack.
- 1/2 Cup Chocolate Chips, 60% Cacoa
- 1/2 Cup Almond Butter
- 1/4 Cup Coconut Oil
- 1/3 Cup Grade B Organic Maple Syrup
- 1 Cup Rolled Oats, Gluten Free
- 3/4 Cup Chopped Pecans
- 1/2 Cup Chopped Dates
- 1/4 Cup Raw Sunflower Seeds
- 1/2 Cup Ground Flax Seeds
- 1 tsp. Cinnamon
- 1/2 tsp. Sea Salt
Place the chocolate chips, almond butter, coconut oil and maple syrup in a small saucepan, and melt over low heat, stirring occasionally. Set aside.
Place the dates, 1/2 cup of the pecans and all remaining dry ingredients in a food processor, and pulse until finely ground.
Combine the ground oats mixture with the melted chocolate mixture until well blended.
Using a small ice cream scoop, measure out balls of the mixture. Roll by hand, and finish with the additional chopped pecans.
Line an empty egg carton with mini paper cupcake liners and fill with the power balls for a fun presentation.
by Carol Green
Step One: Melt the chocolate chips, coconut, almond butter and maple syrup
Step Two: Grind the remaining ingredients in a food processor, and blend with the chocolate.
Step Three: Scoop with a mini ice cream scoop, roll in the remaining pecans.