1/2 cup raw pepitas
1/2 cup almonds
1/2 cup raw pistachios
1 tablespoon maca powder
1 tablespoon chia seeds
1/2 teaspoon sea salt
10 Medjool dates (pits removed)
2 tablespoon almond butter
- Place the pepitas, almonds, and pistachios in a food processor and process until only small pieces remain. Add in the maca powder and sea salt and grind to a coarse consistency.
- Add in the dates and continue to pulse 10-15 times until they break down. Add in the almond butter and pulse until a dough forms.
- Place the batter into the fridge for 10 minutes to firm up. (Cooling them will make them easier to roll.)
- Pinch a hunk of dough (about a tablespoon’s worth) and roll into a ball. Continue with the remaining dough. Place in the fridge to firm up for another five to 10 minutes and enjoy!
- Store any leftovers in an airtight container in the fridge. It should keep for a few weeks.
Options: Add ~2-4 tablespoons of nuts, seeds, or raisins (you may need some additional peanut butter to keep the creamy texture). From HUM website.
1 cups oats
1⁄2 cups chocolate chips (minis work well)
1⁄2 cup peanut butter
1 cup ground flaxseed (can use wheat germ or more oats)
1⁄3 cup honey (can use molasses)
1 teaspoon vanilla extract
- Combine all ingredients in a bowl and stir until thoroughly mixed.
- Roll into 24, 1-inch balls and refrigerate for 30 minutes if you prefer them firm, but can eat immediately. To firm in the refrigerator, place the balls on a cookie sheet lined with wax paper. When storing, can stack in a covered container.
In a hurry and want to make the mixing easier? Try this quick-cook method:
- Microwave the peanut butter an honey for 30 seconds. Stir and repeat until you can mix them together easily. Alternatively, heat on the stove top using a heavy pan on low or a double boiler stirring constantly to avoid scorching.
- Stir in the remaining ingredients and press into an 8″ x 8″ greased or foil-lined pan.
- Let cool and cut into bars.
Makes 24 servings. Recipe from Iowa WIC website.