Nut butter ball Calories

Nut butter balls are usually made with nut butter and a dry ingredient such as oats, plus something sticky to bind the mixture. Dates, cocoa, seeds, dried fruit, and shredded coconut are common additions, but recipes vary.

Nut butter balls usually fall apart when the mixture is too dry or has not been compressed enough. Knead in a little more nut butter or mashed dates, shape the mixture firmly, and chill the balls before serving.

Store nut butter balls in an airtight container in the refrigerator to keep them firm and fresh. Homemade versions with fresh ingredients should be eaten sooner than recipes made only with shelf-stable ingredients.

Yes, nut butter balls freeze well. Freeze them in a single layer first so they do not stick together, then transfer them to a sealed container; thaw a few at a time in the refrigerator or at room temperature.

Yes, you can make nut butter balls without dates. Use another sticky dried fruit, such as figs or apricots, or add a little extra nut butter; adjust the dry ingredients until the mixture holds its shape.

Finely ground nuts, shredded coconut, or crushed crisp rice cereal can replace oats in nut butter balls. Add the substitute gradually because each absorbs moisture differently, and stop when the mixture rolls without crumbling.

To keep nut butter balls from sticking to your hands, chill the mixture before rolling and lightly dampen your palms. If it remains very sticky, work in a small amount of oats or ground nuts rather than adding a lot of flour.

Yes, natural peanut butter works in nut butter balls. Stir the separated oil back into the jar before measuring; otherwise, an oily, uneven mixture can make the balls too soft to hold their shape.

Roll nut butter balls in cocoa powder, shredded coconut, sesame seeds, or finely chopped nuts. Coat them just after shaping so the coating adheres; if the surface has dried, lightly press the coating on.