Squirrel Balls (G/F)

These little nuggets of goodness are my take on Squirrel Balls from a smoothie bar/cafe in West Vancouver called the Anchor.  If I didn’t have time to make breakfast before work, I would go grab a smoothie and a couple Squirrel Balls to tie me over until lunch.  They’re great to take with you when you’re on the go or for a quick boost in that mid-afternoon lull.  They are super easy to make and you can customize them to fit your needs; whether that’s switching out the honey for brown rice syrup to make it totally vegan, or switching out the peanut butter for sunflower seed butter to adjust for allergies.  

Ingredients

• 1 cup of all natural peanut butter (or sub for your nut or seed butter of choice)
• 1 tbsp raw honey
• 1/2 cup + 1 tbsp ground pecans (or substitute with ground almonds, almond flour, coconut flour)
• 1 tbsp chia seeds
• 1 tbsp seseme seeds (or sun in flax seeds)
• 1 tbsp pumpkin seeds
• 1 tbsp cranberries

Directions

1. Add peanut butter and honey to a small mixing bowl and cream together.

2.  Mix in the ground pecans, this should produce almost like a cookie dough-like consistency.  Stir in the seeds and cranberries.

3.  Make the energy balls by scooping out about a tablespoon’s worth, roll it into a small ball and place on a baking sheet.  Once all the balls are formed, put the baking sheet into the freezer for about 10 minutes.

4. Move them into a container and keep them in the freezer so that they stay nice and solid.  It’s especially great to keep them frozen at home if you’re planning on bringing them as snacks throughout the day so that they don’t get a sticky, even as they thaw out.