Cranberry-Walnut Powerballs

These Cranberry-Walnut Powerballs remind me of a no-bake cookie recipe that used to be popular when I was a kid, but are even better.  I still remember going to see The Jungle Book with my best friend, Emma, and her mom, smuggling in no bake cookies in our coat pockets.  We liked to live on the wild side. 

It sure is nice to have a quick and easy snack on hand that’s packed with “the good stuff” like coconut oil, walnuts and flaxseed.  Hearty rolled oats help fill you up while honey adds natural sweetness.  If you’re in a hurry, you can skip rolling out balls and press the mix into a 9″x9″ glass pan, chill and slice into bite sized pieces.

Cranberry-Walnut Powerballs

Ingredients

·         3 cups old fashioned oats

·         1/4 cup ground flax seed

·         2 tablespoons cocoa powder

·         1/2 cup dried cranberries (or another dried fruit like raisins, cherries or goji berries)

·         1/2 cup  chopped walnuts (or other nuts or seeds)

·         1/2 cup mini chocolate chips or cacao nibs (I prefer Enjoy Life)

·         1 cup peanut butter or nut butter

·         1/2-3/4 cup of raw honey

·         1/4-1/2 cup of high quality coconut oil (my favorite is Nutiva, which tastes like fresh coconut)

·         coconut flakes, unsweetened, to coat the balls

Directions

In a medium bowl, combine dry ingredients except coconut flakes.  Mix well.

Add honey, coconut oil and peanut butter.  Mix thoroughly.

As I mentioned above, you can use the “quickie” option.  Sprinkle enough coconut into a 9″x9″ glass pan to cover the bottom of the pan so the bars lift out easily.  Press the mixture into the pan, refrigerate for a few hours, then slice into squares.

If you have a bit more time, roll the mix  into balls roughly 1 inch in diameter, and then roll the balls in the coconut flakes to coat.  This will make them less sticky.  Place in a sealed container in the refrigerator for a few hours to firm up.  Store in the refrigerator. Makes around 35-40 1-inch balls/squares.

These will easily keep for a couple of weeks in the fridge, if they last that long.  Thanks to the online friend who provided this recipe.  I can’t remember who it was because I’ve had it for a while now, but I think it was someone the the Foodie Families Facebook group.  If you use gluten free oatmeal, these can be gluten free (oats don’t have gluten, but they can be cross contaminated, so look for those that are labeled “gluten free”), and the coconut oil and peanut butter help them fill you up.

Source: CommonSenseHome