Toasted Maple Chai Energy Balls

It’s been a fun summer of eating, hasn’t it? *happy sigh* Fresh pasta and gelato, homemade pizza, lots of delicious baked goods, all the cheese and wine … the good life is good, is what I’m saying. It’s also making my pants a little tight.

So for the past week I’ve been on what David and I call “the cleanse” which is not really a cleanse in the sense of strict elimination of any foods. It’s our shorthand for the detox-ish eating plan we like to observe when we feel like we’ve gone off the rails for too long (like ALL SUMMER LONG). I say “ish” because I refuse to give up my coffee with half and half and the occasional glass of wine. But generally, we’re sticking to whole foods and avoiding wheat, dairy, refined sugar, alcohol, and beef. After about a week of eating like this, I start feeling so much better. Lighter, clearer, and more energetic.

Sweet cravings and mid-day snack attacks still strike, of course, so I try to keep some healthy goodies on hand at all times to avoid feeling deprived and face-planting into the bag of chocolate chips in the pantry. My go-to snack is one of my Berry Almond Butter Superfood Bars, but sometimes I just want a little bite of something rather than a whole bar. Enter these Toasted Maple Chai Energy Balls.

These little bites are all about the spices. I looooove really spicy chai tea, so I amped up the traditional flavors of cardamom, ginger, cinnamon and added in some cloves, allspice, and nutmeg too.

The balls come together in about five minutes, with no baking required except for toasting the oats and coconut, which seriously enhances the flavor of both. If you’re pressed for time, though, that step is optional.

Honey and almond butter hold everything together, boosted by maple syrup, which is just so good with those warm spices. The sweetness is balanced by the nuttiness of the oats plus earthy flax seed, which provides a potent dose of fiber and lots of omega-3 fatty acids. If you use gluten-free oats, these are easily made gluten-free, and vegans can omit the honey and use brown rice syrup instead.

With the flavor of a spicy oatmeal cookie, the consistency is also reminiscent of dough, so you can try to fool your kids (would you like some …. COOKIE DOUGH in your lunch tomorrow? Let’s see how fast you can clean your room!).

These store beautifully in the fridge for a couple of weeks, and in the freezer for several months. So hey, even if you’re not “cleansing” with me right now, consider making a batch in the coming weeks to stash away for the annual post-holiday bloat. Come January, you’ll be super grateful to your forward-thinking self for your clean post-holiday-debauchery treat.

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Toasted Maple Chai Energy Balls

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• Prep Time: 10 mins
• Cook Time: 5 mins (toasting the oats)
• Total Time: 15 mins plus chilling time
• Yield: Approx 24 balls 1x

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Description

No-bake energy bites get an upgrade with toasted oats and coconut, laced with the warm, pungent spices of chai tea.

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Ingredients

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1 cup rolled oats
1/2 cup finely shredded coconut
1/2 cup ground flaxseed (flaxseed meal)
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp sea salt
1/2 cup almond butter
1/2 cup honey
3 TB maple syrup
1 tsp vanilla extract (not imitation)

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Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and add oats and shredded coconut. Toast for about five minutes, until mixture becomes fragrant and coconut is golden brown. Watch carefully to make sure the coconut doesn’t burn! Remove from oven and set aside to cool.

In a medium bowl, add all ingredients and mix well to combine. If the dough seems dry or crumbly, add a tablespoon or so more honey or maple syrup. Dough should be a bit sticky when finished. Cover the bowl and chill in fridge for 30 minutes.

Using a small cookie scoop, a spoon, or your hands, form 1-2 inch balls. If they’re still a little sticky, place them on a parchment-lined plate and pop them back in the fridge.

Refrigerate in an airtight container for up to two weeks, or freeze for up to four months.

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Notes

… Be sure to use rolled or quick oats. Old-fashioned oats are thicker with a harder, chewier texture.

… Don’t skip the chilling step. It allows all the gorgeous flavors to absorb into the oats.

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