Dedicated to making the world a
better place one squirrel at a time
Option 1: Uncooked
If your squirrel will not eat rodent block no matter the brand or coating, try making Boo Balls.
The Boo Ball recipe was originally posted on the Squirrel Board’s Nutrition Forum and was found
to work well during weaning and for squirrels with teeth issues because of its soft texture.
50 grams rodent block
50 grams powdered Fox Valley Day One Formula for Squirrels (either 32/40 or 20/50)
50 grams nuts, such as walnuts, pecans, or hazelnuts.
20 grams "organic" coconut oil (melted until liquid)
1 jar (approximately 100 grams) of fruit baby food (such as apples or plums), organic preferred
The squirrel board recommends adding a probiotic (beneficial bacteria) such as 3 capsules of multidophilus
If you are unable to find this, substitute 1 capsule of acidophilus.
In a food processor, grind rodent block until its the consistency of a fine powder. Grind nuts as finely as possible without it becoming nut butter. Heat coconut oil until its a liquid consistency. Warming the baby food also helps it to mix.
Combine the powdered rodent block, Fox Valley formula, nuts and acidophilus. Mix the organic baby food fruit and coconut oil in to your dry ingredients until well blended.
Cover and place in the refrigerator for at least 5 hours or overnight until mixture is set (the consistency of cookie dough).
Once you are ready to serve, take out about a 1/2 tsp (5 grams) of the mixture and roll is in your hands into a small ball.
Store in the refrigerator for up to 1 week.
Recommendation: Vary the type of nut you use to keep the squirrel interested.
Pros: Nutritionally complete. Soft for young, old and squirrels with teeth issues. Probiotic
Helps with intestinal issues.
Cons: More time consuming and expensive to make. Have to buy some ingredients online,
Such as the Fox Valley DayOne Formula for Squirrels (retailers to the right)
Some squirrels prefer a more crunchy texture in their boo balls. Follow the steps above (with the
Exception of the pro-
After letting the mixture set overnight, use a lightly greased rolling pin to roll the dough into a flat sheet 1/4 to 1/3 inch thick. Bake 250 degrees Fahrenheit for 1 hour. Let cool for 10 minutes and use a pizza cutter or knife to cut into small squares. After completely cooled, sprinkle the multidophilus, acidophilus or other probiotic over the cookies if desired or place in bag and gently shake until each block is lightly coated. Store in the refrigerator up to 2 weeks or place in the freezer for longer shelf life.
The Squirrel Board’s