JUSTINE SCHOFIELD’S CHOC–PEANUT POWER BALLS

By Justine Schofield

Every time a friend in my group has a baby, my dear friend Amy lovingly prepares and delivers these delightful protein-packed power balls, perfect for new mums who need the extra nutrients. Of course, they’re not just for mums, they’re great for anyone in need of a delicious and healthy pick-me-up. I love to freeze them to have on the go or to pop into a lunch box for work or a weekend picnic.

MAKES 24

INGREDIENTS

100 g (1 cup) rolled oats
60 g (2/3 cup) desiccated or shredded coconut, plus extra
90 g (1 cup) for coating
125 g (1/2 cup) smooth peanut butter
80 ml (1/3 cup) maple syrup (or honey)
60 g (1/2 cup) flaxseed meal (or LSA)
90 g (1/2 cup) chopped dark chocolate (70% cacao) or choc chips
1 tablespoon chia seeds

METHOD

1. Place all the ingredients into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed for a minute or so until well combined and a sticky crumbly dough forms. Alternatively, place in a large bowl and combine well with a wooden spoon.

2. Place the extra coconut in a shallow bowl. Scoop out tablespoon measures of the dough and shape into balls, then roll in the coconut to coat.

3. Store in an airtight container in the pantry for up to 7 days.

Freeze

Portion the balls into airtight containers or snap-lock bags. Seal, label and date. Freeze for up to 3 months.

Thaw

Thaw for a few hours or overnight in the fridge. Alternatively, remove the balls from the freezer the morning of and pop them into lunch boxes. They’ll have thawed by morning tea. They’re also great to eat when they’re still slightly frozen.

Cook Ahead by Justine Schofield, published by Plum, RRP: $39.99, photography by Rob Palmer.

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ISSUE 06