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Almond Butter Balls

Source

adapted from Harvest Eating Cookbook by Keith Snow

Ingredients

2 1⁄2 cups gluten-free rolled oats, divided
3 tbs flax seeds
1 cup dried dates, chopped
1⁄4 cup dried unsweetened coconut
1 tsp vanilla
1⁄2 cup sunflower seeds
1⁄2 cup almond flour (or whole almonds)
1⁄4 cup olive oil
1 cup natural almond butter
1⁄4 cup honey

Directions ( Default | Numbered )

Place 1/2 cup oats, flax seeds, and whole almonds if using into a food processor. Pulse until well-ground.

Put everything except peanut butter and honey in a large work bowl.

In a small saucepan, heat the peanut butter and honey over medium low heat until they become viscous, about 5 min.

Add the warm peanut butter mixture to the dry ingredients and mix well. Add more oil as needed to make a "dough" that will hold together. Mold the mixture into balls and refrigerate.

  1. Place 1/2 cup oats, flax seeds, and whole almonds if using into a food processor. Pulse until well-ground.
  2. Put everything except peanut butter and honey in a large work bowl.
  3. In a small saucepan, heat the peanut butter and honey over medium low heat until they become viscous, about 5 min.
  4. Add the warm peanut butter mixture to the dry ingredients and mix well. Add more oil as needed to make a "dough" that will hold together. Mold the mixture into balls and refrigerate.

Comments & Personal Notes

Do you know about how many balls this recipe makes? Thanks!

Comment from [email protected] — posted about 13 years ago

I'm sorry, I don't recall. I guess it depends on how big you make them! I know that one batch lasted our family of 6 about a week.

Comment from erin — posted about 13 years ago


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