- 1 cup cooked, cooled amaranth (see note for directions)
- 1/2 cup almond butter
- 2 tablespoons maple syrup
- 1/3 cup finely chopped dried pears (or dried fruit of choice)
- 1/4 cup roasted/toasted almonds, chopped
- 3 tablespoons coconut flour (more or less, as needed)
- In a medium bowl, stir together the amaranth, almond butter and maple syrup until blended and smooth (add salt to taste if almond butter is unsalted). Stir in the pears and almonds.
- Stir in the coconut flour, 1 tablespoon at a time, until the mixture becomes a moderately stiff, but not dry, dough.
- Shape and roll the dough into 1 inch balls. Place in an airtight container.
To make amaranth porridge: In medium saucepan, over medium heat, toast 1/2 cup amaranth, stirring, for 2 to 3 minutes or until fragrant. Add 1/4 teaspoon salt and 2-1/2 cups water; bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 25 to 35 minutes or until very smooth and creamy and a lot (but not all) of the liquid is absorbed. Cool. This will yield about 2 cups; use half for the energy balls recipe.
Flavor boost options: Add 1/4 teaspoon ground cardamom and/or 1/8 teaspoon almond extract along with the syrup in step 1.
Storage: Store the balls in an airtight container in the refrigerator for 2 weeks or the freezer for up to 6 months. The balls can be transported at room temperature for approximately 8 hours (as long as it is not too hot out).
Higher Protein Option: Replace the coconut flour with an equal amount of your favorite plain or vanilla plant-based protein powder.
- Category: Energy Balls, Snack, Breakfast
- Serving Size: 1 ball
- Calories: 53
- Sugar: 2.2 g
- Sodium: 19.9 mg
- Fat: 3.6 g
- Saturated Fat: 0.3 g
- Carbohydrates: 5 g
- Fiber: 1.5
- Protein: 2 g
- Cholesterol: 0 mg