I used to make these for my kids during a phase where calorically dense foods repelled them. Of course, it was when they were little and moved constantly and were growing like little sunflowers (people always told me that I was “growing like a weed” when I was little which I didn’t appreciate, so I have coined this new phrase which also means “wow, you are growing quickly.”) and needed substantial nourishment. The recipe is super versatile and many substitutions can be made to please every palate. We still make these on occasion for school lunches, long flights and car rides and when we are in a snack rut.

p.s. These are a great grown-up snack too :)

Ingredients

1 cup homemade cashew butter (see previous post)

1 cup old fashioned rolled oats

1 tablespoon raw honey

1 teaspoon vanilla

pinch of sea salt

1/4 cup mini chocolate chips

Directions:

Combine all ingredients except the chocolate chips in a food processor. Pulse until well combined. Add in the chocolate chips and pulse again to incorporate.
Using a small cookie scoop, scoop up some mixture and empty into your hand. Form a compressed ball.
Enjoy! If there are any left, keep refrigerated.

Notes:

You can use store bought cashew butter as well. It tends to be runnier, so you may need to add extra rolled oats to reduce the stickiness of the dough.

I like to use the Enjoy Life mini chocolate chips for balls. Bigger chocolate chips tend to make the balls more crumbly and they fall out of the balls easily. If that is all you have, then just pulse them a bit more in the food processor to break them up a bit.

Substitutions:

Change up the nut butter variety. Walnut, almond or peanut butter all work well. If your kid has a nut allergy or your school is a nut free zone, then use sunflower seed butter. Sub out the chocolate chips for dried fruit such as blueberries, raisins or even dried mango. Other possible add ins-shredded coconut, chia seeds, hemp hearts, puffed amaranth. Get creative!