Almond butter energy balls recipe – no-bake & speedy

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almond butter energy balls are no-bake, speedy and gluten free

 

I don’t always have time to bake and sometimes I feel bad about it. Keeping my kids well fed is something I often obsess about but it can be challenging. (Not that keeping cookies in the house means my kids are well fed, but it’s all part and parcel of our wholesome and homemade approach to life.)

Take today for instance…

It’s my anniversary. I have a trunkful of Sauvignon Blanc and delicious dinner aspirations.

My son’s lacrosse game is at 7:15. I’ll spend the evening at the rink and won’t be baking cookies or sipping wine.

This is not a complaint, it’s life and there is always Friday night.

This almond butter energy balls recipe is the sort of recipe that fits into busy days and evenings. It takes may be five minutes to pull together and another five minutes to roll into balls. You could even mix it up in the food processor if you think it’ll save time.

They’re tasty bites that are healthy enough to eat for breakfast and are a great snack on the go. They’re also gluten free (if that’s important to you).

 

almond butter energy balls recipe are no-bake, speedy and gluten free

Joy’s almond butter energy balls recipe

No-bake and speedy

  • 1 cup rolled oats (gluten-free if that suits your constitution)
  • 1 cup desiccated coconut (unsweetened)
  • ½ cup almond butter (or peanut butter)
  • ½ cup ground flax seed
  • 1/3 cup Crosby’s Fancy Molasses
  • 2 tsp. vanilla
  • ½ cup dark chocolate chips (mini chips or an extra dark chocolate bar, chopped)
  1. Blend and roll into balls.
  2. Refrigerate or freeze

Makes about 2 dozen balls.

A few tips:

To make them more nutritious use an extra dark chocolate in place of the chocolate chips. I like to use a bar that’s 70% cocoa content, or higher.

For the oatmeal use large flake or quick oats, not instant oatmeal. (Instant oatmeal goes gluey and is lower in fiber).

Are you looking for more gluten-free recipes? Try oatmeal flax bars:

Gluten-free oatmeal flax bars

 

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43 thoughts on “Almond butter energy balls recipe – no-bake & speedy

  1. dale keating says:

    and when you make them yourself, you know exacttly whats in it.

    1. Bridget says:

      Hi Dale,
      Good point, it’s always good to know exactly what you’re eating.

  2. Deanne Cassie says:

    Wondering how and where you either get or make Almond butter?

    1. Bridget says:

      Hi Deanne,
      It’s getting easier to find almond butter alongside peanut butter in the grocery store. You can also find it in the natural foods section of grocery stores, and at Bulk Barn.

    2. Angie says:

      most bulk food of natural food stores carry many different nut butters.

      1. Bridget Oland says:

        Hi Angie,
        Thanks for the tip.

  3. These look great Bridget, can’t wait to make them.

    1. Bridget says:

      Thanks Gerri,
      It’s always nice to have healthy treats…

  4. debbie plume says:

    could you send me more recipes..please and thank you

    1. Bridget says:

      Hi Debbie,
      If it’s GF recipes you’re looking for I hope to post another within a week or so.

  5. Eleanor Logan says:

    Thank you for the GF recipes…my son and I both have celiac disease and love it when we see GF recipes become more mainstream.

    1. Bridget says:

      Hi Eleanor, I have been trying to test more GF recipes and hope to post another in the next week or so.

    2. Darlene says:

      > l also have celiac….have you every tried The Baking Beauties website…has alot of gf

      1. Bridget Oland says:

        Hi Darlene — Yes, the Baking Beauties site is terrific and I was lucky enough to meet Jeanine, the “beauty” behind it all.

  6. Happy Anniversary Bridget and thanks for the great recipe!!!! Just Judi (Harvey-Isaac)

    1. Bridget says:

      Thanks Judi, I had a lovely anniversary (just one day late).

  7. Nora says:

    calorie count ?? almond butter energy balls? thank you.

    1. Bridget says:

      Hi Nora,
      I’m sorry to say that I don’t have a calorie count for these.

  8. shirley says:

    Would love to get more of these types of recipes.

    1. Bridget says:

      Hi Shirley,
      I am gradually testing more gluten-free recipes and hope to post another within the next week or so.

  9. Cheryll says:

    Is there something that can be substituted for the almond butter? I have a serious nut allergy.

    1. Bridget says:

      Hi Cheryll,
      It would be worth trying them with sunflower seed butter or tahini. But I suspect that seed butters are sometimes a worry because they’re often manufactured in facilities that process nuts. Are you comfortable with seed butters?

  10. Kris says:

    Try wow butter-it’s a replacement for peanut butter. It tastes very similar and works well in recipes calling for peanut butter.

    1. Bridget says:

      Hi Kris,
      Great suggestion! Thanks

  11. shannon says:

    Do you have an idea of how many calories each ball would have?
    Thanks!

    1. Bridget says:

      Hi Shannon,
      I’m sorry to say that I don’t have a calorie count for these.

  12. Maryrose says:

    Would love to try them please and Thank You can you send more.

    1. Bridget Oland says:

      Hi Mary Rose,
      Bit by bit I’m adding more whole grain and gluten-free recipes so keep a look out.

  13. Ashlie says:

    I made these with PB and blackstrap molasses substitutes. I found making the balls took forever! They did not stick together easy and were much more time consuming than cookies or muffins. Also, molasses flavor was a little too strong for my taste but maybe that is because I used the blackstrap molasses?

    1. Bridget Oland says:

      Hi Ashlie,
      Blackstrap molasses is so robust and a little bitter that I can see how it threw the flavour off. It also isn’t as sticky as Fancy Molasses so is likely the reason why you had trouble making them stick together. If you find that it takes too long to roll them into balls you can always press them into an 8″x8″ pan that has been lined with parchment paper. Refrigerate for 30 minutes to an hour and then cut into squares.

  14. Danielle Chiasson says:

    Concerning the calorie count, it is not difficult to calculate. As you are adding the ingredients into the bowl, read the label and record how many calories you just added. After all ingredients have been used, add up the number of calories and divide it by the number of balls you made. It is important to note that the more consistent the balls are in size, the more accurate the calorie count.

    If you want to know before making the recipe to see if you will allow it into your diet, then just add the calories before actually using the ingredients. But if it was me, I would do the recipe anyway and only have one as reward for my effort, happily gifting or sharing the rest to close friends or family.

    And if the calorie count is too high, find low-calorie substitutes for high calorie ingredients in the recipe. Remember, cooking from scratch put a lot of control into what you eat. And google is your best friend when trying to find substitutes. :-)

    In summary, the beautiful thing about cooking from scratch is that you can always add the calories and divide by the number (of equal) portions.

    1. Bridget Oland says:

      Hi Danielle,
      So true, so true, cooking from scratch gives you joy and control!

  15. Danielle Chiasson says:

    I just googled calories per ball, getting a range of 90-135 calories. I would think that it’s highly dependent on the size of the balls and ingredients used. I saw a recipe using both almond butter and sunflower seed butter. And myself personally would omit the coconut because I’m not find of coconut, of course then reducing the calories.

    1. Bridget Oland says:

      Hi Danielle,
      Thanks for the tip and the sunflower seed butter suggestion. It’s always great to have more options.

  16. Valerie says:

    I made these and they are delicious but I had a heck of a time getting them to roll into balls, any suggestions? More molasses? More almond butter?

    1. Bridget Oland says:

      Hi Valerie,
      You could always press them into an 8×8 pan that has been lined with parchment paper. Otherwise, you could try adding a bit more almond butter, but only a bit at a time. Using a mixer might help them come together too. Let me know if this works.

  17. Audrey says:

    Hi everyone….I make these with peanut butter instead of almond butter. They are really good and have just finished making a batch of them this beautiful spring day. I will enjoy and don’t feel like I am going off track (trying to lose extra poundage but like a treat now and then)

    1. Bridget Oland says:

      Hi Audrey,
      Great suggestion to use PB. I bet they taste even better:)

  18. Carly says:

    Is the coconut sweetened or unsweetened?

    1. Bridget Oland says:

      Hi Carly,
      I always use unsweetened coconut. Thanks for mentioning it…I’ll update the recipe to specify that unsweetened coconut be used.

  19. Ashlie says:

    My husband loves them as a healthier substitute for granola bars so I will try them in a pan next time as suggested, to save time. Thanks!

  20. Nicole says:

    I make these for the kids, who love them, and also as an energy bar substitute for triathlon and running races! Thanks :-)

    1. Bridget Oland says:

      Hi Nicole, Glad to hear you enjoyed them. Nice to have a homemade substitute for packaged energy bars too, isn’t it.

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