Ingredients
Main Ingredients
- 1 cup rolled oats
- ½ cup unsweetened shredded coconut
- ½ cup freeze-dried raspberries
- ½ cup almond butter (or cashew butter)
- ⅓ cup pitted Medjool dates
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare dry ingredients: Add rolled oats, shredded coconut, and freeze-dried raspberries to a food processor. Pulse several times until the raspberries are finely broken down and the mixture is evenly combined.
- Add wet ingredients and blend: Add almond butter, pitted Medjool dates, melted coconut oil, vanilla extract, and a pinch of salt to the processor bowl. Process continuously until the mixture sticks together when pressed between your fingers.
- Form the balls: Scoop about 1 tablespoon of the mixture at a time and roll it between your palms into compact balls.
- Chill to firm up: Place the rolled energy balls on a tray or plate and refrigerate for 20 to 30 minutes to allow them to firm up and hold their shape.
Notes
- If the mixture feels too dry and crumbly, add 1–2 teaspoons of water or almond milk to help bind the ingredients.
- If the mixture is overly sticky and hard to handle, gradually add more oats or shredded coconut until it reaches a rollable consistency.
- Store the energy balls in an airtight container in the refrigerator for up to 1 week for optimal freshness.
- For longer storage, freeze the energy balls in an airtight container for up to 2 months. Thaw before eating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegan, Gluten Free, Dairy Free
