These little power balls are full of ENERGY and NOMS ready to keep you full throughout your day and in-between activities. When I have the time to make a batch of these I praise myself throughout the week, as they’re the perfect pick me up snack, especially when I’m teaching. They are full of protein and other goodies (I’m not a nutritionist), but I know these little balls are full of mini superpowers.

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Now with the recipe it’s SUPER customizable, which is one of my favourite parts! It really only matters on texture. If your mixture is too liquidy and not sticking together, add more oats, flaked coconut or nuts.

If you mixture is too dry and not sticking together, add some more peanut butter, maple syrup, or soaked dates to help keep it together.

Power Balls

½ cup Almonds – raw + organic if you can
¼ cup Cashews – raw + organic if you can (cashews are a lot softer of a nut than almonds)
½ cup Dates – mejdool dates are my favourite. If they are not soft and moist, soak them in water for at least 15 minutes first
2 tbsp chia seeds
1 tbsp hemp seeds – my favourite are Manitoba Harvest, a Canadian company!
1 tbsp ground flax seeds
1 tsp vanilla extract
3 – 4 tbsp butter of choice – I ran out of peanut butter and did the recipe as seen in the picture with 3 tbsp of coconut butter. Almond, peanut butter and any nut butter will work.
Don’t be shy to mix!

– 1 scoop collagen of choice. I really enjoy WithinUs Natural. They’re just outside of Vancouver, supporting local companies when I can.
– Himalayan pink salt: I LOVE sweet but I also love really salty.
– Pumpkin seeds
– Sesame Seeds

1. Combine all ingredients in a food processor or a high speed blender like a Vitamix.
2. As mentioned above, depending if the texture is too soft and liquidy add more dry ingredients. If it’s too dry, add more wet ingredients like soaked dates and maple syrup.
3. Once mixture can be formed into a ball, scoop out with your ice cream scoop approx. 1 inch wide balls and place on a cookie sheet.
4. Put the cookie sheet in the freezer for 30 – 60 minutes.
5. Once frozen take them off your cookie sheet into a reusable container, like this, and store in the fridge. Good in the fridge for approx. 2 weeks (if they last that long).

Last updated April 13, 2020

Enjoy! Don’t forget to share your baking with me on Instagram and Facebook or use the hashtag #numinmytum.

What I used in this recipe:

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