When all else fails, I usually have some almond butter balls in my freezer. These are a little tricky to form into balls. But that’s because they have a fraction of the honey most recipes for peanut butter balls call for and they have glorious crispy rice cereal which makes them crunchy!
Feel free to replace the almond butter with cashew or peanut. I used natural-style almond butter. But this recipe is extremely flexible so feel free to experiment.
3/4 cup powdered milk
1/2 cup crispy brown rice cereal
2 tablespoons wheat germ
2 tablespoons ground flaxseed (optional)
1/4 teaspoon salt
1/2 cup unsalted almond butter
1/4 cup honey
1 teaspoon vanilla extract
In a small mixing bowl, stir the powdered milk, cereal, wheat germ, flaxseed, and salt until combined. Set aside.
In a medium mixing bowl, stir the almond butter, honey, and vanilla extract with a rubber spatula until combined. Add the powdered milk mixture and stir until uniform.
The mixture may be on the crumbly side. To form into balls, take a tablespoon of the mixture and squeeze it with your hands more than roll it. I pass it back and forth between my hands squeezing and rolling gently with my fingers as I pass. This might be tough for kids to master. If the mixture is too crumbly, add more of something gooey such as honey or even a tablespoon of vegetable, coconut, or flax oil.
Serve or store in the freezer for up to 3 months. Allow to thaw for a couple minutes before serving.
Yield: 30 balls
Prep-time: 20 minutes