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Who doesn’t love an easy snack that’s great on the go?
These balls can be made in about 15 minutes or so and will stay fresh in the fridge for at least a week (if they last that long!). They are tasty, satisfying and with approximately 4 – 5 grams of protein (per ball!) give you that extra burst of energy and satisfaction you need during your day.
They also:
- Are a great source of fiber, minerals, vitamin E & antioxidants
- Have zero cholesterol
- Are low in sugar and in calories
- Are fun to share!
In our busy lives, it’s important to have easy and healthy snacks at the ready that we can grab, whether we’re at home or out running errands, at work, etc. Having something prepared in advance and ready to eat can make all the difference in sticking to healthy choices and not being tempted by all the junk that’s around when we’re out and about.
This is a basic recipe but you can experiment with endless combinations, from different nut butters, to changing up the nuts and fruit, from more sweet to less sweet so that you never get tired of them and can always have a snack ready in your fridge. They can be adjusted to your tastes, dietary needs and what you already have in your pantry. You can even make a bigger batch and freeze some for later, pulling out smaller batches as needed. So let’s get to it!
Tip: I typically leave the sweeteners out of the batch and then, when ready to eat, I sometimes drizzle a little coconut blossom over the balls if I’m looking for something sweet when snack time rolls around.
Sarah, Vegan Chickpea
about 15 - 20 balls
A quick and easy snack to make with 4 - 5 grams of protein per ball! Great on the go. Vegan, gluten free, sugar free & paleo
20 minPrep Time
20 minTotal Time
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Ingredients
- ¾ cup tahini (or sub any paste or ‘butter’ like almond, peanut, sunflower, cashew, etc.)*
- ½ cup ground sunflower seeds
- ¼ cup ground flaxseed
- ¼ cup chia seeds
- ½ cup almond meal
- ½ cup chopped nuts - walnuts, almonds, brazils, macadamias (I used half walnuts and half almonds)
- ½ cup dried fruit - cranberries, goji berries, mulberries, raisins, etc., I like to use a combo of 2 - 3 of these
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/8 cup dried unsweetened shredded coconut, toasted if desired - mixed in the balls or leave until the end to coat the balls (pictured)
- ¼ cup (or more) liquid sweetener, such as coconut blossom, maple syrup or agave (not pictured)
- ¼ cup mini chocolate chips (not pictured)
Instructions
- Grind sunflower seeds (and flaxseed if not already ground) into a meal/powder using a coffee grinder, food processor or blender.
- If using whole nuts, chop them into small pieces.
- Mix all ingredients together in a mixing bowl. Bring the mixture together with a spoon, and then use a fork to break up any big clumps. It’s ok if the mixture is a little on the crumbly side - it should still stick together when you press it into the balls.**
- Roll the mixture into small balls, about 1 inch in diameter. Roll the balls into the coconut, if using.
- Store in the fridge for at least 2 hours to help the flavors meld. The longer they sit, the better balance of flavor. I like to keep mine in the fridge so they stay firm and last longer.
Notes
Tip: I typically leave the sweeteners out of the batch and then, when ready to eat, I sometimes drizzle a little coconut blossom over the balls if I’m looking for something sweet when snack time rolls around.
*Raw option - use a raw nut butter and make sure all of your nuts are raw. Omit the dried fruit unless you can find fruit dried at appropriate temperatures for your raw diet (usually around 118 degrees or less).
**If the mixture is too dry to form balls, add a little liquid sweetener or more nut butter.
**If you used liquid sweetener and the mixture is too wet or ‘sticky’, add a little more of the dry ingredients to bind it (almond meal, ground seeds).
Adapted from All Nourishing
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