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Are you looking for a quick and easy snack that’s not only delicious but also packed with nutrients to keep you going throughout the day? Made with just a handful of simple ingredients, these energy balls are the perfect on-the-go snack for busy days when you need a little extra boost.
Ingredients
- coconut flour
- coconut flakes
- almond butter
- collagen (use code CHRISTINE15 for a discount!)
- salt
- dates
- honey
- vanilla extract
Tools needed
A food processor or blender
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PrintPaleo Coconut Energy Balls
These Coconut Energy Balls are paleo, gluten free, grain free, dairy free, and refined sugar free. They are nutrient-dense and perfectly sweet from the dates and honey. They also have a nice amount of protein because of the added collagen.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 14 energy balls 1x
- Category: Snack, Meal Prep
- Method: Food Processor
Ingredients
1/3 cup coconut flour
1/2 cup coconut flakes
1/2 cup almond butter
1/4 cup collagen
1/2 tsp salt
10 dates (1 cup), pits removed
2 Tbsp honey*
1/2 tsp vanilla extract
Instructions
- Put all of the ingredients into a food processor and pulse until well combined. The mixture will be crumbly.
- Take some of the mixture (a couple tablespoons or so) and squeeze together in your hand until it sticks together. Gently roll into a ball shape. Repeat until done, it’ll be about 12-14 balls.
- You can serve them immediately after preparing them or cool them in the freezer or refrigerator before eating (they’re even more delicious cold!). If put in the freezer, you’ll have to let them soften at room temperature for 5 or so minutes before eating (they harden quite a bit in the freezer).
- To store: Line a baking sheet with parchment paper and place the balls on top. Place in the freezer for an hour. Transfer the balls to an airtight container and store in the freezer for up to 3 months or the refrigerator for up to 2 weeks.
- Please leave feedback and your review if you made this recipe, this helps me tremendously! Thanks!
Notes
If your coconut flour is more on the dry side, you may need to add more honey to the mixture to make it effectively stick. I always keep my coconut flour in the freezer (preserves it longer), so it doesn’t soak up as much liquid as room temperature coconut flour.
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