Naturally sweetened no-bake energy balls packed with oats, seeds, dried fruit, and coconut – perfect for healthy snacking.
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 15–20 energy balls
Dietary: Vegan-Friendly, Gluten-Free (if using certified gluten-free oats)
Ingredients

- 1 cup almond meal
- 1 cup quick oats
- 1 cup roasted pumpkin and sunflower seeds
- 8 Medjool dates, pitted
- 8 dried apricots
- ½ cup dried cranberries
- ½ cup shredded coconut
- 2 tablespoons almond spread (almond butter)
- Extra shredded coconut for rolling
Step-by-Step Method
Step 1: Prepare the Ingredients

Remove the seeds from the Medjool dates. Cut the dates and dried apricots into small pieces.
Finely dice 2 dried apricots and 2 tablespoons of dried cranberries and set aside. These will be mixed in later for extra texture.
Step 2: Chop the Nuts and Seeds
Add the roasted pumpkin and sunflower seeds to a food processor and pulse a few times. If using whole almonds or other nuts, pulse them until roughly chopped. You want some texture, not a fine powder.
Step 3: Blend the Base
Add the quick oats, almond meal, remaining dates, remaining apricots, shredded coconut, dried cranberries, and almond spread to the food processor.
Blend until the mixture becomes sticky and holds together when pressed between your fingers.
Step 4: Add Texture

Transfer the mixture to a large bowl and stir through the reserved diced apricots and cranberries. This gives the energy balls delicious chewy pieces throughout.
Step 5: Roll Into Balls
Take about 1 tablespoon of mixture and roll it between your palms to form a ball. Repeat until all the mixture is used.
Step 6: Coat in Coconut
Roll each ball in extra shredded coconut until evenly coated.
Step 8: Store
Store in an airtight container in the fridge for up to 3 weeks
Notes
- Make the energy balls any size you prefer.
- Perfect for lunch boxes or a quick grab-and-go snack.
- No baking required.
- Packed with fibre, healthy fats, and natural energy.
- Store in an airtight container in the fridge for up to 3 weeks.
- Suitable for vegans and gluten-free diets (when using certified gluten-free oats).



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