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.
As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it.