Keep these honey nut balls in your freezer at the ready for the holidays. They are great for some energy just before a workout, or for breakfast. Honey nut balls make a great desert for unexpected guests that may pop by for the holidays! Serve them the way you like them.
I keep them in the freezer and mix two-parts dark chocolate with one part coconut oil, melt and dip the Nut Balls in the melted chocolate mixture to partially coat them, while they are still wet, roll them in some unsweetened, toasted coconut. Mmmm.
If you decide to try this amazing recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Eastern Shore Honey Nut Balls
- 1/2 c peanut butter
- 1/4 c Waxing Kara Honey
- 1/2 tsp. vanilla
- 1 c oatmeal uncooked
- 1/2 c coconut flakes
- 1/2 c golden flax seeds ground
- 1/4 c mini semi-sweet chocolate chips
Place everything except the chocolate chips in a food processor.
Pulse for a few seconds and push down the ingredients and pulse again until the ingredients are combined.
Add the chocolate chips and give it one more very quick pulse to combine. I like to reserve a few chocolate chips to roll the finished energy bites to make them look irresistible.
Roll the dough into bite-size balls, roll in extra chocolate chips if you’d like (and who doesn’t?),
Store in the fridge.
Allow the nut balls some time to chill in the fridge for about 5-10 minutes before serving to allow them to firm up or store in freezer and allow to sit in room temperature for 30 minutes.
Marly McMillen, MBA, is a COO-turned entrepreneur and earned a plant-based pro certification from Rouxbe Cooking School. She publishes about recipes, health, creativity, living authentically, and the business of blogging at Namely Marly and Chopped Academy.