Peruvian Energy Balls
photo by Chef PotPie
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
1 batch
- Serves:
- 18-20
ingredients
- 118.29 ml puffed wheat cereal (i.e. quinoa or amaranth)
- 236.59 ml dried dates
- 118.29 ml sweetened coconut
- 59.14 ml almonds or 59.14 ml cashews
- 59.14 ml brown sesame seed
- 59.14 ml raisins
- 14.79-29.58 ml honey (use enough to form balls)
directions
- Add all ingredients to food processor and blend well.
- Hand form into small balls and place in refrigerator to harden.
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Reviews
-
I loved these! They remind me of skillet cookies that we used to make for Christmas when I was a kid. I used a puffed seven grain cereal as I could not find puffed wheat anywhere--otherwise followed the recipe to the letter. I wet my hands with water periodically to keep the mixture from sticking as I formed it into balls. I used a heaping teaspoon to form walnut sized balls. The recipe yielded 20 balls. Made and reviewed for ZWT4.
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Easy and good! But it's kind of funny that I don't like the first bite because of the sesame seeds, but after the first bite I don't taste sesame seeds anymore and I really like the balls. Weird, huh? I used puffed millet because I had some and cashews. It's all pantry stuff for me which is nice. Reviewed for ZWT4.
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Yum. DD1 (5 years old today) and I like these little morsels. I made ours gluten free using a puffed rice cereal which is not wheat. Quinoa & amaranth are not wheat either as mentioned in the ingredients list. I used Iranian Parnoosh dates (pretty soft), whole almonds, sesame seeds I toasted in a dry frying pan, yellow raisins, no honey as it didn't need it. I liked that they weren't too sweet without the honey. Made for FEBRUARY'S SUN and SPICE EVENT (Prime Ingredient Challenge - Dates)
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