30 pitted California prunes (about 1 cup/250 mL packed)
1/3 cup (75 mL) almond butter
2 tbsp (30 mL) brown rice syrup or maple syrup
1/2 cup (125 mL) crispy rice cereal
1/4 cup (50 mL) unsalted, roasted sunflower seeds
1/3 cup (75 mL) unsweetened, desiccated coconut (approx.)
Pulse prunes with almond butter and brown rice syrup or maple syrup in a food processor until finely chopped. Transfer to bowl.
Stir in rice crisps and sunflower seeds by hand until well mixed.
Scoop level tablespoonfuls prune mixture; form into balls and roll in coconut to coat. Repeat until all mixture is used.
Transfer to an airtight container and refrigerate for 1 hour to set or for up to 1 week.
Makes about 24 balls
- Add in a sprinkle of hemp hearts, flax or chia seeds for added nutrition.
- For an indulgent twist, stir in 1 tbsp (15 mL) mini chocolate chips.
- Power balls can be frozen for up to 1 month; thaw before eating.
Using Brown Rice Syrup
Per serving (1 power ball): 65 calories, 3.5 g fat, 1 g saturated fat, 0 mg cholesterol, 5 mg sodium, 9 g carbohydrates, 1 g fibre, 4 g sugars, 1 g protein. %DV 1% calcium and 2% iron.