No-Bake Nutty Energy Balls 
B vitamins and fiber promote your baby’s cell and brain development, plus your digestion.
MAKES 50 TEASPOON-SIZE BALLS; 5 BALLS PER SERVING
THIS recipe has won the hearts of all our recipe testers. These balls can be stored in the refrigerator for two weeks or frozen for up to three months (if frozen, let thaw before eating). Special note: If your dates are dry and they don’t feel sticky and moist, soak them in hot water for ten minutes and drain before processing. This will make the processing easier. Enjoy!
½ cup unsweetened finely shred coconut
1 cup packed dates, pitted (Medjool are ideal)
1 teaspoon pure vanilla extract
¼ cup pure maple syrup or honey (use maple if vegan)
½ cup creamy unsalted natural peanut butter or almond butter
1 cup chopped raw nuts, such as sliced almonds, walnuts, or pecans
¼ cup whole flaxseeds or chia seeds
1½ cups quick-cooking oats
• Have ready a small bowl or large freezer bag filled with the coconut for coating the balls.
• Place the dates, vanilla, syrup, and peanut butter in the bowl of a food processor and pulse until the mixture comes together, about 2 minutes, scraping down the sides of the bowl as needed.
• Add the nuts and seeds and pulse until incorporated. Add the oats and pulse until the mixture comes together and the ingredients are well blended but still hold their shape for the most part. Transfer to a bowl.
• To form the balls, place a piece of parchment paper, large enough to hold fifty balls, on the counter. Using a teaspoon, scoop out heaping portions of the mixture and place the date mixture on the paper. Repeat this until all the mixture is portioned. Next, roll each portion into a ball.
• Once all the balls are formed, coat them with the coconut, by tossing them in the prepared bowl or bag of coconut. Store them in a sealed container. They can be stacked; they won’t stick together. Refrigerate for at least 2 hours before eating.
5 balls: Calories: 313 cals; Protein: 9 g; Carbohydrates: 35 g; Fat: 18 g; Fiber: 6 g; Sodium: 71 mg; Niacin: 3 mg; Magnesium: 104 mg; Copper: 0.3 mg; Manganese: 1 mg; 2 CARBS