Best Vegan Energy Balls
These are truly the best vegan energy balls I've ever tried. Unlike most vegan energy balls, they're surprisingly date-free, which makes them a bit lighter in density and texture. Best yet? They require a modest 15 minutes of active kitchen preparation.
Servings: 20 energy balls
Ingredients
- 1 cup old fashioned rolled oats
- ½ cup mini dairy-free chocolate chips
- ½ cup natural peanut butter
- ½ cup ground flaxseed
- ⅓ cup whole flaxseed
- ⅓ cup brown rice syrup*
- ¼ cup shredded coconut
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Instructions
- Line a small baking tray with parchment paper.
- Add all ingredients to a large mixing bowl, and stir and mash thoroughly to combine.
- Use a 1 ½-tablespoon cookie scoop to scoop out mounds of the mixture. Roll each mound into a ball and transfer to the lined baking tray (it helps to wet your hands with water before rolling—I keep a small bowl of water within reach).
- Freeze for 30 to 45 minutes, or until the energy balls lose their tackiness.
- Transfer to an airtight container and store in the refrigerator for up to two weeks or freeze for up to one month.
Notes
*You can substitute the brown rice syrup with vegan "honey" (e.g., BeeFree Honee), but keep in mind that the energy balls will have a different flavor. I've tried substituting pure maple syrup, but the balls don't hold together properly. It really needs to be a thick, tacky syrup in order to achieve the right texture.