Peanut Butter Energy Balls

I found this recipe on the Washington Post website as I was looking for some health snack ideas to help my son gain a little weight.  These are super easy quite tasty.  I made half the recipe since I was unsure if my son would like them (he did!). These freeze well, too. 

Peanut Butter Energy Balls
Makes about 40 balls

The balls can be eaten right away, but their texture improves after several hours in the refrigerator. They can be stored in an airtight container and refrigerated for 7 to 10 days or frozen for up to 3 months.

Ingredients
1 cup peanut butter, sunflower butter or almond butter
1 cup raw or regular honey (start with less if regular honey and add more if needed)
3 cups rolled oats
1/2 cup ground chia seed or flaxseed
1 cup mini chocolate chips or cacao nibs
1 cup any combination of nuts, seeds and soft dried fruit, such as sunflower seeds, raisins and dried cranberries
Sweetened shredded coconut, for rolling (optional)


Directions
Combine the nut butter and honey in a large mixing bowl and stir until smooth. Gradually add the oats and chia seed or flaxseed. Add the cacao nibs or chocolate chips and the nut-seed-fruit mixture, and mix gently to combine.

Use your hands to roll the mixture into balls approximately the size of ping-pong balls. If desired, roll them in shredded coconut. Place the balls in paper mini-muffin cups. At this point, you can eat them, but they’ll be less sticky after a night in the refrigerator. Layer the balls in an airtight container, using wax paper to separate the layers, and refrigerate for 7 to 10 days or freeze for up to 3 months.
NUTRITION | Per ball (using equal amounts of sunflower seeds, raisins and dried cranberries) : 130 calories, 3 g protein, 18 g carbohydrates, 6 g fat, 2 g saturated fat, 0 mg cholesterol, 0 mg sodium, 2 g dietary fiber, 12 g sugar

Notes: I used peanut butter, flaxseed, walnuts and omitted the coconut