Chocolate Raspberry Breakfast Balls (GF)

These little energy balls are delicious and are gluten-free, too!  They also don't have any refined sugar, though the fruit and mini chocolate chips sweeten them up nicely. 

This recipe only makes 10 balls, though, and I need to remember to double this recipe every time I make it because these chocolate raspberry breakfast balls go fast!

CHOCOLATE RASPBERRY BREAKFAST BALLS

PREP TIME:  10 minutes
COOK TIME:  15-18 minutes

INGREDIENTS

• scant* 1/2 c. applesauce (or mashed banana)
• 1/4 c. cashew butter or almond butter
• 1/2 c. rolled oats (not quick oats)
• 1/2 tsp. vanilla
• 1 1/2-2 Tbsp. mini chocolate chips
• 3 Tbsp. freeze dried raspberries (I like getting mine here)

DIRECTIONS

Preheat the oven to 350 degrees.  In a medium bowl, mix the applesauce (or banana) with the nut butter.  Add the oats, vanilla, and chocolate chips, then crush the raspberries in your hand as you add them to the bowl.  Mix until well-combined.  Using a cookie scoop, drop the balls of mixture onto a greased (or foil-lined) cookie sheet.  Bake 15-18 minutes.  Let cool 10 minutes before removing the balls from the cookie sheet.  Make 10 1-inch breakfast balls.

* scant means "just barely" (so, not full or overflowing or packed)

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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