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Sunflower Butter Energy Balls - A Nut-Free, Grab-and-Go Snack

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup rolled oats (old-fashioned; use certified gluten-free if needed)
  • 1/2 cup sunflower seed butter (natural, creamy)
  • 1/4 cup ground flaxseed (or chia seeds)
  • 3 tablespoons honey or maple syrup (adjust to taste)
  • 1/4 cup mini chocolate chips (dairy-free if needed)
  • 2–3 tablespoons unsweetened shredded coconut (optional)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1–2 tablespoons water or plant milk (only if needed to bring the mixture together)

Method
 

  1. Mix the dry ingredients: In a medium bowl, combine oats, ground flaxseed, coconut (if using), and a pinch of salt. Stir to distribute everything evenly.
  2. Add the wet ingredients: Add sunflower butter, honey or maple syrup, and vanilla. Use a sturdy spatula or clean hands to work the mixture together until it looks evenly moistened.
  3. Adjust the texture: If the mixture feels crumbly, add 1 tablespoon of water or plant milk at a time. You want a dough that holds together when pressed but isn’t sticky.
  4. Fold in the chocolate chips: Sprinkle in mini chocolate chips and gently mix until they’re evenly distributed.
  5. Chill briefly: Pop the bowl in the fridge for 10–15 minutes. Chilling firms the mixture and makes rolling easier.
  6. Roll into balls: Scoop about 1 tablespoon at a time and roll between your palms to form bite-size balls. Aim for 16–20 balls, depending on size.
  7. Optional finishing touch: Roll a few balls in extra shredded coconut or finely chopped sunflower seeds for texture and a polished look.
  8. Set and store: Place the energy balls on a parchment-lined plate and refrigerate for at least 20 minutes to set before transferring to storage.