With just 7 ingredients, these vegan lentil double chocolate energy balls are perfect for snacking on when you’re feeling low on energy. They get a punch of protein from red lentils and they are a nut-free option if you’re looking for a school lunch snack.
Why You'll Love This Recipe
- This recipe is super simple. If you’re making it for/with kiddos, it’s a great way to get them involved in the kitchen. Have an adult use the food processor or blender and allow the little(s) to roll out the energy balls.
- These lentil double chocolate energy balls get a boost of protein and iron from the lentils.
- The sunflower seeds in this recipe are a healthy source of fat and make this recipe allergen-friendly and safe for nut-free classrooms.
- Can I use nuts in place of the sunflower seeds? I haven’t yet tried this, but I would imagine roasted peanuts or even a smaller amount of peanut butter in place of the sunflower seeds would make for a delicious double chocolate peanut butter cup energy bite. If anybody does try this, please to report back to me.
- How well do these save? These lentil double chocolate energy balls save well in a covered container in the fridge for 3-5 days. I find them easier to eat at room temperature, so I take them out of the fridge just a little before I plan to eat them.
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Lentil Double Chocolate Energy Balls
- Food processor or high speed blender
- 1 cup cooked and cooled red lentils (1/2 cup dry is equal to approximately 1 cup cooked)
- 1.5 cups old fashioned oatmeal
- 1 cup sunflower seeds
- 2 tbsp cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4-1/3 cup vegan chocolate chips
- Cook lentils according to package directions if you have not already. Drain and allow the lentils to cool before proceeding.
- Combine all of the ingredients except for the chocolate chips in your food processor or high speed blender. Blend for a few minutes until the sunflower seeds form a paste and the ingredients have formed a workable dough.
- Fold in the chocolate chips until they are evenly mixed throughout the dough.
- Roll the dough into 20ish tbsp. sized balls.
- Chill in the fridge until ready to eat.