Alright guys, I just made these last night right after cleaning up from dinner… because let’s face it, I wanted dessert. Badly. The chocolate cravings have officially hit, and since I really don’t keep that kinda stuff in the house I decided to improvise. Hellooooooo ShakeO balls. Found a great recipe online that I modified a squidge with stuff I already had in the kitchen. And then Park and I got to work.
He friggin’ loved making these with me, and it was a wonderful activity to do during that post-dinner, pre-nighttime meltdown (I know you know what I mean). He got right in there, and honestly it wasn’t as messy as I thought it would be. What I love, too, is that not only can we make these together, he can eat them with me as well… a nice little treat for us both that’s healthy and full of superfoods.
The protein in these is great too, I actually had a few post my long run this morning and it was perfect for that kind of recovery snack. So if you’re a runner like me, look no further. And if you’re simply someone who wants a healthy chocolate hit after dinner, make these NOW, and then hide them somewhere really really good, because they WILL get stolen!
- 1/2 cup OR 1 1/2 packets Vegan Chocolate Shakeology (I prefer vegan because it’s more of a rich dark chocolate flavor)
- 1/3 cup honey
- 1/3 cup chia seeds
- 1/3 cup coconut flakes
- 1/3 cup chopped pecans (or nut of your choice)
- 3/4 cup natural peanut butter (creamy)
- 1 cup gluten free rolled oats
- Combine all ingredients into a bowl and blend together. Mixture is a bit dry at first, but will come together like dough. (I used my hands to form one large ball first, kneading it like clay.)
- Mold into 24ish small balls. Then pop them into the fridge uncovered for an hour.
- After an hour they are good to put into an air-tight container. I preferred devouring them the next day, after they got really good and cold.
I’m definitely going to play around with different ingredients, like raisins or flax next time! Enjoy and have fun making them with your kiddos. I’d love to hear how you adapted this recipe!