THESE TOOK 10 MINUTES to make, even with my three “helpers” on hand. That’s not my favorite thing about these no bake balls though. With 4-5 ingredients and instructions like “roll”, even two-year-old Estelle could easily get in on the action. But, nope. That’s not the best part either. I love this new recipe for a simple reason. These little balls are full of all the good stuff I want our kids to eat–nuts, dried fruit, whole oats–and they love them anyway. The rascals call these balls “dessert”, carefully selecting the tastiest looking one from the bowl in my outstretched hand, giggling with each yummy bite.
And my work here is done.
But back to the 10 minutes part. Baby George is 16 months old now and a complete terror. Round-faced with the sweetest smile you’ve ever seen, but truly a terror. Opening drawers, rifling through cupboards, grabbing water other people’s bottles (ahem), methodically pulling all the Ziploc bags from their once tidy box only to scatter them over his shoulder… This is 5 minutes in the kitchen with George. And this is why fast recipes matter to me right now. I have a feeling that speed might be important to you too.
These balls are all over the internet right now. You could add or change the ingredients according to what your kids like and what you have on hand. Unfortunately, these won’t work as a preschool snack for “nut free” classrooms but that’s okay with us. They’re already gone anyway.
NO BAKE CHOCOLATE, NUT & FRUIT BALLS
makes about 24 2-inch balls
* We used almonds but any kind of nut, or combination of nuts would work beautifully: cashews, peanuts, walnuts, pecans… Ditto for the dried fruit.
- 1 cup almonds
- 1/4 cup whole oats (not instant oatmeal)
- 1/3 cup semi-sweet or dark chocolate chips
- 1 cup pitted prunes (I used a 9 ounce box from the grocery store.)
- 1/4 cup chia seeds (optional)
Using a food processor, blend the nuts first. When they’re either crumbled or powdery (depending on your preference), add the oats and pulse until they’re mixed together. Add the chocolate chips and pulse. Last, add the prunes and chia seeds if using, then puree until the mixture is uniform. It’ll be thick and sticky in the bowl.
Roll into 2-inch balls and store in an air-tight container. They’ll keep for a week on the counter, and up to a month in the fridge.