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K-Balls


I have this wonderful friend whom I {sadly} rarely see unless she is serving me in some way.  She's a gem, and I love her to bits.  When my health problems came raining in on me just over a year ago, she went out of her way to bring me healthy meals and treats that were in accordance with my new plant based lifestyle.  One of my favourites were these little babies, which she altered a bunch from the original recipe, and which I've altered a bit more since, as I've eliminated a few more things from my diet.  These are enormous, delicious, filling, jam-packed balls of goodness, that we've lovingly named "K-Balls" in our house, after my friend.  They are entirely plant based, nut-free, and could easily be refined sugar-free if you substituted the chocolate chips out for something else.  I use dairy-free chocolate chips to keep the recipe plant based.

So the pictures kind of make these look like they're just regular little protein balls, but just to bring things into perspective, they are the size of a scoop of ice cream (because I actually use an ice cream scoop to form them).  The recipe makes 2 dozen balls...it's a BIG batch!  So here goes...

Combine the oats, flour, sunflower seeds, pumpkin seeds, shredded coconut, flax seeds, cinnamon, sea salt, raisins and chocolate chips in a large bowl.

In another bowl, whisk together the honey, water, molasses, applesauce and almond milk.

Pour the wet ingredients over the dry ingredients and stir until well combined.

Form into large balls using an ice cream scoop, as well as your hands if needed to keep each ball packed nice and firm.  Place the balls on parchment lined sheets.

Preheat the oven to 350 degrees and bake for 20 minutes.  Transfer to cooling racks and store in the fridge in an airtight container.  

And voila!  That's it.  Sometimes I even make 2 batches of dry ingredients and keep one stored for my next batch!


Enjoy!

xoxo ~ Lise-Anne {Plum Planted}

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K-Balls
Adapted by Lise-Anne Michel {Plum Planted}
Makes 2 dozen
WFPB, Oil-free, Dairy-free, Nut-free, Refined Sugar-free option

Ingredients:
2 3/4 c. oats
2 c. whole wheat flour*
1 c. sunflower seeds
1 1/4 c. pumpkin seeds
1 c. shredded coconut
1/4 c. flax seeds
1 T. cinnamon
2 1/4 t. sea salt
1 3/4 c. chocolate chips**
1 1/4 c. raisins
3/4 c. raw unpasteurized honey
1/4 c. water
1/4 c. molasses
3/4 c. applesauce
1 c. plant milk***

Method:
1. Preheat oven to 350 degrees Fahrenheit.  
2. Combine the oats, flour, sunflower seeds, pumpkin seeds, shredded coconut, flax seeds, cinnamon, sea salt, raisins and chocolate chips in a large bowl.
3. In another bowl, whisk together the honey, water, molasses, applesauce and almond milk.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Form into large balls using an ice cream scoop, as well as your hands if needed to keep each ball packed nice and firm, and place the balls on parchment lined sheets.
6. Bake for 20 minutes and transfer to cooling racks. 
7. Once cooled, store in the fridge in an airtight container.  

Recipe Tips:
*I use my own ground wheat flour, either hard red or hard white.
**If you are wanting to make the balls refined sugar-free, omit the chocolate chips, or replace them with nuts or more raisins.
***I use unsweetened almond milk, but if you want to make the balls nut-free, I recommend using rice milk or another nut-free plant milk.

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