We at Stay at Home Mum are big fans of freezer cooking. It is so easy (and cheap) to whip up a batch or two of your favourite snacks to freeze, store in ziplock bags and take out each morning for school lunches. And with the success of our Twelve Weeks of Freezable School Snacks post, we thought we would continue the trend with Twelve Weeks of Freezable Snack Balls, featuring one of our favourite things to create BALLS!
Yes, you read that right. We said balls. If you know us and love us then you know how much we adore our balls. All of our snack balls are perfect for freezing and enjoying as an after school snack or even a lunch box treat. We’ve got sweet balls, crunchy balls, fruity balls and more!
What You Will Need:
Baking Paper
Zipock Bags
Black Marker (to label the ziplock bags)
A couple hours of free time the good thing about these balls is that they do not require any baking. Simply mix up a batch, refrigerate and move onto the next batch. If you don’t mind a few extra hands helping out, then ask the kids to join this makes a great afternoon activity to do with the kids! My kids love rolling the mixtures into balls!
Each recipe makes 24 balls. Have more than one child to feed? Simply double (or triple) the recipe depending on how many kids you have.
Are you ready to get rolling ladies and gentlemen? Let’s make some balls!
Monday: Chocolate Protein Balls
These awesomely easy balls are delicious and semi healthy!
What You Need:
- 2 cups Chickpeas
- 250 grams Cream Cheese
- 1 cup Almond Meal
- 2 tbsp Coconut Oil
- 1 1/2 cups Chocolate Buds
- 2 tbsp Coconut Sugar
- 4 tbsp Honey
- 4 tsp Vanilla
- Pinch of salt
- Pinch of Baking Powder
- 2/3 cup LSA
Place chickpeas, cream cheese, almond meal, coconut oil, coconut sugar, honey, vanilla, baking powder and salt in food processor. Mix until all ingredients are a smooth thick paste consistency. Stir through choc buds. Line a baking tray with baking paper and place one teaspoon of mix onto tray. Repeat until the mixture is used. Place the baking tray in freezer for 5 minutes. Remove and roll into smooth balls, then roll each ball in the LSA mix. Place back on the lined tray and freeze for another 15 minutes.
Tuesday: Apricot Balls
Apricot Balls are a big hit with my kids. And they don’t even know they are eating fruit!!
What You Need:
- 500 grams dried apricots, chopped finely
- 1 x 395 gram tin of condensed milk
- 2.5 cups of desiccated coconut plus extra for rolling
In a bowl combine all the ingredients. Using a teaspoon full of mixture, roll a tight ball and then roll in the extra coconut. Chill before serving.
Wednesday: Coconut Cream Balls
These are a little decadent and a lot delicious and a great snack to celebrate the halfway point in the week!
What You Need:
- 1/2 cup coconut cream
- 1 cup desiccated coconut
- 220 grams white chocolate, chopped
- 1 tablespoon butter
In a medium saucepan, heat coconut cream and 3/4 cup of the coconut to a simmer. Remove from heat and stir in chocolate then let sit for about 5 minutes. Add butter and stir to combine. Cover and refrigerate for at least 3 hours. Roll the mixture into balls and coat with the remaining coconut. Chill in the refrigerator for at least two to three hours before serving.
Thursday: Zucchini and Parmesan Balls
We’re not all about sweet balls. We like savoury snacks just as much and hopefully your kids will too. These Zucchini and Parmesan balls are a great tester to see!
What You Need:
- 2 zucchinis, grated
- 125 grams pickled onion cheese or any strong crumbly cheese
- 1/2 cup flour
- 1 egg
- 20 grams parmesan cheese, finely grated
- 50 grams parmesan cheese, for coating
- 3/4 cup breadcrumbs
- 1 cup oil, for frying
Mix grated zucchinis, pickled onion cheese, flour, egg and parmesan cheese together until just combined. They will be quiet moist. Place breadcrumbs and extra parmesan cheese in a bowl. Spoon a small tablespoon of mix and drop into crumb mix, toss and coat well. Set aside on baking paper. Heat oil in small wok and cook in batches over a high heat. They will only take about a minute each side to cook and be golden brown. Drain on paper towel. If you have a deep fryer you can always use this on 190 degrees Celsius.
Friday: Milo Balls
Let’s end the week with a treat! How about these extra gooey and delicious Milo Balls?
What You Need:
- 1 packet Milk Arrowroot biscuits, crushed
- 1 tin sweetened condensed milk
- 3-4 tablespoons Milo
- Desiccated coconut, for rolling
Crush the biscuits until small or fine (this works well in a food processor if you have one!). Add the Milo and condensed milk and mix until well combined. Roll into teaspoon sized balls with your hands (damp hands make the balls easier to handle) and then roll in the shredded coconut to coat. Refrigerate for 30 minutes or until firm.NOTE: Wash your hands every 2-3 balls as the mixture is VERY sticky.
Hints and Tips | Freezing your Snack Balls
All five of these recipes freeze extremely well which makes them the perfect after school treat. To freeze, place the cooled balls into a ziplock bag, lock in place, label and date and store in the freezer for up to six months. We recommend using the ziplock bags instead of ordinary freezer bags as they are thicker and will help prevent against freezer burn for longer. Your balls will stay fresher and you can enjoy delicious perfectly-sized snacks every day of the week!
And be sure to also check out our other freezable snack ideas in 12 Weeks of Freezable School Snacks.
