Get instant energy with a a few of my grain-free coconut flour energy balls! Made with 4 ingredients , they are vegan, oil-free, gluten-free and Paleo.
Have you tried energy balls? They are everything that you would want an energy bar to be, but in bite-size portions. You can make them in minutes (1) without the added junk of many store-bought energy bars, (2) at a fraction of the cost, and (3) in smaller portions, allowing you to choose just how much energy you need when hunger strikes.
The typical energy ball recipe comprises oats, peanut butter, and some sort of sweetener–e.g., honey, maple syrup, dates– as the base. From there, add-in options abound, including protein powder, dried fruit, chocolate chips, you name it.
What about a different kind of energy balls, made without oats or grains? I decided to make a grain-free, alternative nut butter energy ball recipe that is every bit as plain (i.e., stir, roll into balls, and no baking) and nutritious as the typical version. Energy balls for all!
It took some experimentation, but I’ve come up with a clear winner: energy balls made with almond butter, coconut flour, and banana. You will love them!
These are ideal for transitioning from holiday sweet treats to foods for fitness and wellness in the New Year.
Happy eating, and happy new year, everyone!
More nourishing, GF, vegan power treats to try:
- Vegan Coconut Flour Brownies (oil-free, grain-free}
- Copycat ZBar Cookies {oil-free}
- Keto + Vegan Chocolate Chip Cookies
- Nourishing Zucchini Oat Bread
- Coconut Flour Bread {4-ingredients, keto, oil-free}
- Flourless Oatmeal Raisin Cookies
Coconut Flour Energy Balls (Grain free)
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: 24 balls
Ingredients
- 2/3 cup packed pitted dates (about 9 to 11), soaked 3 minutes in hot water (and drained) if stiff
- 1/2 cup almond butter or nut/seed butter of choice
- 1 medium-large banana no brown spots–peel should still be all yellow
- 7 tablespoons coconut flour divided
Method
- In a food processor , pulse the dates until very finely chopped (almost a paste). Add the almond butter and banana. Pulse until mixture is blended.
- Add 5 tablespoons of the coconut flour to the food processor ; pulse until mixture comes together into a cohesive dough (it will seem wet at first and hen will absorb and thicken).
- Place the remaining coconut flour into a shallow dish. Roll the dough into 1-inch balls and roll in coconut flour (prevents stickiness).
Notes
Storage: Store balls in an airtight container in the refrigerator for up to 5 days or the freezer for up to 3 months.
