Moxie Bombs


My daughter is always STARVING when I pick her up from school. Usually I’m thinking about what to make for dinner, whether or not I actually sent that last email for work, and wondering why my son is saying “uh-oh” in the backseat. I certainly have not had the forethought to actually PLAN a snack.

Enter my recipe for Moxie Bombs. These super-easy, healthy snacks can be made in batches and kept in the fridge for a week. Lazy Sunday afternoon? Go ahead and whip these up for the week ahead! Chances are they won’t last that long (especially if your husband notices….ahem…). They are easy to grab in between school and dance/gymnastics/soccer/swim etc. A nourishing snack with lots of protein that will keep kiddos energized until dinner.

This is just one small step toward gaining balance this month. You might have to spend a little more time fine tuning the details of your routine, but rest assured, you can eat a tasty snack while doing so! Did I mention these require NO COOKING?!

To begin:

Pulse dates (and a dash of water if needed) in a food processor until a paste forms. Removed and place in mixing bowl.


Add cereal and nuts to food processor and pulse into course crumbs. Add to date mixture.



Add the flax, peanut butter, honey, salt and chocolate chips and stir well to combine. I usually heat the honey up to make this step easier.


Refrigerate for 30 minutes.

Roll rounded TB of dough into balls and then coat in shredded coconut.


Keep refrigerated in airtight container for up to one week.


6 Medjool Dates, pits removed

1 c. multi-grain cereal flakes

1 c. raw nuts (I used 1/2 c. almonds and 1/2 c. pecans)

1/2 c. ground flaxseed

1/4 c. honey

1/2 c. creamy peanut butter

1/4 c. mini chocolate chips

pinch salt

1/2 c. unsweetened shredded coconut

1. Place dates in food processor and pulse until paste forms, adding water if necessary. Remove and place in mixing bowl.

2. Add nuts and cereal to food processor and pulse until course crumbs form. Remove and add to date mixture.

3. Add flax, honey, peanut butter, salt and chocolate chips to bowl and mix to combine well.

4. Refrigerate for 30 minutes.

5. Measure out rounded tablespoons of dough and roll into ball. Coat balls with shredded coconut.

6. Keep refrigerated in airtight container for up to one week.


Nut allergies? Replace nuts and peanut butter with your favorite seed and seed butter!

Only have salted nuts? Omit pinch of salt!

Sub chocolate chips for peanut butter chips or carob chips!

Add your favorite dried fruit (cut into bite size pieces)

Pop these in the freezer the night before and put them in school lunches the following morning!



Post by Meredith Falconer : Mom Colored Glasses