Steps
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a medium bowl, mash the cooked black beans thoroughly with a fork or potato masher until mostly smooth but still slightly chunky.
- 3
Add the rolled oats, ground flaxseed, ground cinnamon, ground cumin, and sea salt to the mashed beans and stir to combine evenly.
- 4
Mix in the natural peanut butter, honey, and vanilla extract until the mixture forms a sticky dough.
- 5
Using your hands, shape the mixture into 12 equal-sized balls, about 1 to 1.5 inches in diameter, and place them evenly spaced on the prepared baking sheet.
- 6
Bake the snack balls for 15-18 minutes until they are firm to the touch and lightly golden on the edges.
- 7
Allow the balls to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- 8
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
Tips from the Chef
If the mixture feels too wet to shape, add a little more rolled oats, one tablespoon at a time.
For extra fiber, sprinkle some chia seeds into the mixture before baking.
These snack balls can be frozen for up to 3 months; thaw at room temperature before eating.
Adjust spices to your liking, adding more cinnamon or cumin for a stronger flavor.
Use natural peanut butter without added sugar or salt for a healthier option.
These snack balls are great on the go and pair well with a cup of herbal tea or coffee.
Ingredients
- 1 cup cooked black beans (well drained and mashed)
- 0.75 cup rolled oats (old fashioned oats)
- 2 tbsp ground flaxseed
- 0.5 cup natural peanut butter (smooth or crunchy)
- 2 tbsp honey
- 1 tsp ground cinnamon
- 0.5 tsp ground cumin
- 0.25 tsp sea salt
- 1 tsp vanilla extract
Nutrition
(per serving)
Calories
129
Protein
5.2 g
Carbs
12.6 g
Fat
6.4 g
