This was one of my favorite recipes when I was pregnant, and I’m making it again now that breastfeeding is making me even more hungry. The bite-sized morsels are perfect for tiding me over between meals, and fill me up enough that I snack less. Plus, there’s just enough sugar to satiate my sweet-tooth. You can adjust the amount of sugar based on your taste, so it’s a good recipe for anyone avoiding the sweet stuff.

My nieces loved this energy-packed snack as well, so it’s kid approved!

Mine look darker than this because I added cocoa and my flax seed wasn’t golden

This recipe is adapted from the original on Gluten-free Gourmand (I added cocoa):

Peanut Butter Chia Balls

½ C creamy peanut butter
½ C chia seeds
1/8 C cocoa powder
1/8 C sugar (or more or less, depending on how sweet you like things)
¼ C flax seeds

Grind the flax seeds in a coffee grinder until finely ground. Even if you start with ground flax, you might still want to give it a spin in your grinder so it’s super fine. Set aside in a bowl.

Grind the chia seeds in a coffee grinder until finely ground. You really must use a coffee grinder, because I tried it with my food processor and it totally didn’t work.

Combine the chia seeds, peanut butter, cocoa powder and sugar in a bowl until well mixed.

Roll a tablespoon of the mixture into a ball, then roll in the ground flax seeds until well coated. I use a mini ice cream scoop and it makes it a breeze.

These treats can either be refrigerated or left at room temperature.