One of the best snack hacks we’ve come across for battling that dreaded 3pm energy slump is to keep a batch of raw superfood balls in the fridge at all times. They’re nutrient-dense, can be made in a wide range of flavors and are impossibly easy to prep. We regularly rotate through a few fave recipes, but lately, we love this chocolate chip version from The High-Protein Vegan Cookbook by blogger, Ginny Kay McMeans.
Usually enjoyed in savory recipes, lentils are an amazing source of fiber and plant protein. In this recipe, they bring a cozy depth to the maple syrup, shredded coconut, sunflower seeds, oats and almond butter — a delicious little bundle of plant-based fuel. Here’s how to make…
Amazing Lentil Energy Balls
Yields 9 servings
½ cup lentils
½ cup dairy-free chocolate chips
2 cups quick-cooking oats
¼ cup sunflower seed kernels
¼ cup raw shelled hempseed
¼ cup unsweeted shredded coconut
½ cup almond butter
½ cup maple syrup
Rinse and drain the lentils. Place 1 cup water and the lentils in a medium-large saucepan. Bring to a boil over high heat. When the water comes to a boil, turn down to medium high and cook for 20 to 25 minutes or until the lentils are tender. All the water should be absorbed. Set aside to cool.
Add the chocolate chips, oats, sunflower seeds, hempseed, and coconut in a large bowl. Mix in the cooled lentils. Add almond butter and maple syrup. Mix well. Form into thirty-six balls and place in a glass container with a lid.
Refrigerate for about 30 minutes. Store in the refrigerator for up to 5 days or freeze for up to 6 months.
Protein: 12 grams per serving (4 balls)
Active Time: 15 minutes
Refrigerator Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes