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Chickpea Blondie Protein Balls

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These chickpea blondie protein balls are the perfect example of sneaking healthy food into a recipe without anyone knowing what the “secret” ingredient is.  This is something we do a lot with food, any chance we can get to throw a handful of spinach into a smoothie or grated zucchini and carrots into a turkey meatloaf, we take full advantage. In this case we snuck chickpeas (or garbanzo beans) into these protein balls. What the kids don’t know won’t hurt them!!

If you have followed our blog for any length of time you know we kinda have a thing for balls.  Okay, that sounds really bad….I mean we really like to create a lot of ball recipes.  I really don’t think there is any normal way of saying what I’m trying to say.  Hopefully you get the idea….and not the wrong idea!!

Anywho….these chickpea blondie protein balls are my new favorite ball because they are packed with protein and they are ridiculously good.  I love these for an on-the-go snack or a quick breakfast to tide me over, the kids love them in their lunches or as an after-school snack too.  I would recommend making a double batch like I do because they always disappear within a day or two.

Also, try some of our other favorite ball recipes!!

http://www.goodthymekitchen.com/almond-roca-balls/

http://www.goodthymekitchen.com/white-chocolate-carrot-cake-balls/

http://www.goodthymekitchen.com/lemon-merengue-pie-balls-peanut-butter-cup-balls/


Chickpea Blondie Protein Balls
 
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Serves: 12
Ingredients
  • 1 C rolled oats
  • 1 C garbanzo beans (chickpeas) rinsed and drained
  • ½ C smooth peanut butter
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • ¼ tsp kosher salt
  • 3 Tbsp mini chocolate chips
  • 1 tsp coconut oil.
Instructions
  1. In a food processor add oats and pulse until broken down. Add remaining ingredients and pulse until thorougly combined. Roll into equal size balls. In a small bowl add chocolate chips and coconut oil and microwave until melted. Dip half of balls into the chocolate and place on a wax paper lined plate. Place in the fridge for 10 minutes to set. Transfer to an airtight container in the refrigerator for up to 1 week.

Healthy Rice Krispy Treats

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Our Healthy Rice Krispy Treats are not your mama’s rice krispy treats that you grew up on which are loaded with sugar and margarine.  Lucky for you we figured out a way to bring back the nostalgia of a rice krispy treat without the margarine and marshmallows.  You can even find brown rice cereal in stores now if you want to make these extra healthy.

Are you ready for it?  Our secret ingredients to make up for the missing marshmallows and margarine is natural peanut butter, raw honey, vanilla and a little bit of coconut oil.  That’s it!  Healthy Rice Krispy Treats!

Melt those ingredients together in a saucepan and pour them over the rice cereal.  Mix everything together and press the mixture into a 9X9 inch pan.

Lastly,  chocolate is totally required because let’s face it, everything is better with a chocolate drizzle.  I really don’t think anyone is going to argue with that! Don’t even try because you will definitely not win the argument.

Drizzle a bit of chocolate (or a lot) over the top and pop the pan in the freezer to set for about an hour before cutting into squares and digging in.  And just like that, rice krispy treats made healthy…trust us, you are going to want to make these!! For another great healthy snack idea, check out our Healthy Fudgy Brownie Batter.

 

 

Healthy Rice Krispy Treats
 
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Serves: 16
Ingredients
  • 4 C rice cereal
  • ½ C natural peanut butter
  • ¼ C raw honey
  • 1 tsp vanilla
  • 1 Tbsp + 1 tsp coconut oil
  • 3 Tbsp chocolate chips
Instructions
  1. Add rice cereal to a large bowl.
  2. In a small saucepan add peanut butter, honey, vanilla and 1 Tbsp coconut oil. Heat over low heat, stirring occasionally until melted and combined.
  3. Pour mixture over rice krispies and mix until combined.
  4. Press mixture into a 9x9 pan using the back of a spatula.
  5. In a small microwave safe bowl heat chocolate chips and 1 tsp coconut oil in until melted. Drizzle chocolate over the top of the rice krispy treats. Place in the freezer for 1 hour to set. Remove from pan and cut into squares. Store in an airtight container in the freezer.

Lemon Meringue Pie Balls + Peanut Butter Cup Balls

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What is the #1 go to snack that we pretty much always have on hand at all times at our house you ask?? That would be BALLS! Balls you ask? Yes balls…get your mind out of the gutter; I’m talking energy balls! Growing up my best friend’s mom would make us these amazing peanut butter balls made out of peanut butter, corn flakes, powdered milk and honey and oh were they ever good!! Courtney and I have changed it up a bit over the last couple of years into a healthier and just as addicting version. The great thing about this ultra nutritious snack is that your kids can get in on the action. In our house whenever we are down to our last few, my oldest daughter will often times throw together a new batch. Not only are they quick and easy to make, they are a great on the go snack before sports or other activities.

Since balls are the snack of all snacks, we have come up with different flavor combinations. Lemon merengue pie balls are pretty darn amazing as well. It’s you’re lucky day today because we have posted not just one but two recipes for balls. Because two balls are always better than one, right?!

 

 

Lemon Meringue Pie Balls
 
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Serves: Makes 12 balls
Ingredients
  • 1 C rolled oats
  • 6 medjooli dates, pitted (if dry soak in hot water for 10 minutes)
  • juice of ½ large lemon
  • zest of 1 lemon
  • 1 Tbsp coconut oil
  • 1 Tbsp pure maple syrup
  • kosher salt to taste
Instructions
  1. In a food processor add oats and pulse until broken down, but not a fine powder. Add dates and continue to pulse until dates are broken down. Add lemon juice, zest, coconut oil and maple syrup and pulse until all ingredients are incorporated. Add kosher salt to taste.
  2. Roll into balls and place on cookie sheet, refrigerate for at least 30 minutes. Transfer to an airtight storage container and store in the refrigerator or freezer (our preference).

 

 


Peanut Butter Cup Balls
 
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Serves: Makes 12 balls
Ingredients
  • 1 C rolled oats
  • ½ C peanut butter (we use natural pb)
  • ¼ C honey
  • 1 tsp vanilla
  • 2 Tbsp cacao nibs
  • kosher salt to taste
Instructions
  1. In a medium sized bowl add oats, peanut butter and honey. Add in vanilla and cacao nibs. If using unsalted peanut butter add salt to taste.
  2. Roll into balls and place on cookie sheet, refrigerate for at least 30 minutes. Transfer to an airtight storage container and store in the refrigerator.
Good Thyme Tip - May have to adjust by adding more oats or more peanut butter (or honey if you like it sweeter) depending on type of peanut butter you are using, some brands are thinner than others.