Nut-free energy balls are made with sunflower seed butter. These no nut energy balls are also vegan, gluten free and refined sugar free. They’re rolled in freeze dried raspberries giving them a festive look for the holidays or anytime year round. This will become one of your go to recipes to put on your nut free snack list to enjoy all year long.
Our sunflower energy balls nut free recipe is crunchy!
Whole sunflower seeds are ground and rolled onto the outside, giving these colorful no nut protein balls an added crunch. Sunflower seed butter make these energy bites smooth and creamy. We love the combination of whole seeds and sunflower seed butter for an added depth of flavor.
A sunbutter protein balls recipe that is healthy too
Store bought kids’ snacks without peanuts or tree nuts can sometimes be challenging to find. In addition, many snacks such as protein bars or granola can be highly processed and high in sugar.
This sunbutter protein balls recipe is filled with protein from sunflower butter and are refined sugar-free. We love them as an nut allergy friendly snack for my daughter to take to school or a handy on the go treat when we go hiking together as a family.
Dip nut free energy balls in chocolate
These nut free energy balls are rolled in freeze dried raspberries and coconut but the options are endless. For example, dip them in melted allergy friendly chocolate and serve them as an easy coconut-free dessert. Or you can roll them in cocoa powder. Serve them with tea or coffee!
How to store sunbutter energy balls
Sunbutter energy balls will last in your fridge for a little under a week or keep them in your freezer in a freezer safe bag or container for up to a few months although we’ve never had them last that long!
In addition, for more tips on making the best no nut energy balls, check out this guide from Simply Quinoa. You can simply use any seeds or seed butter for the nuts to make energy balls without nuts.
If you make this recipe, tag us at #eatzestfull. We love to see and share your creations on Instagram and Facebook.Print
Nut-Free Energy Balls are made with sunflower seed and sunbutter. They are vegan, gluten free and refined sugar free.
5 oz dates, about 1 cup ( Medjool or Arya) –soaked and pitted. *See Notes
1/3 cup sunflower seeds, unsalted & ground
¼ cup sunflower seed butter, room temperature.
1 teaspoon vanilla extractSee Also
3 teaspoon cocoa powder
2 teaspoon date soaking water plus more if needed
2 tablespoon unsweetened shredded coconut plus extra for rolling
freeze dried raspberries, crushed
- Prepare one small baking sheet or tray lined with parchment paper. Take two sheets of parchment paper of equal size and sprinkle one with crushed freeze dried raspberries and another with unsweetened shredded coconut. Set aside.
- Place pitted dates in a bowl and cover with 1 cup hot water. Soak for ten minutes or until soft. Less soaking time will be needed if dates are fresh. Remove dates from soaking liquid. Do not toss soaking liquid-set aside.
- In a small food processor, pulse sunflower seeds until they are about the size of a grain of rice. Pour into a small bowl.
- In the same food processor (no need to clean), pulse dates until a soft paste forms. Add sunflower seed butter, vanilla extract and cocoa powder. Pulse until blended together.
- Using a spatula, combine date mixture by hand with ground sunflower seeds. Gently add shredded coconut.
- Add 2 teaspoon reserved date soaking liquid. Mix until well combined. Mixture should stick together. Add 1 teaspoon additional liquid at a time, if too dry.
- Using a mini ice cream scoop, about a tablespoon, portion out mixture into a consistency similar to a truffle. Roll each ball with shredded coconut and crushed freeze dried raspberries. They should easily stick to the outside.
- Dates come in all shapes and varieties. If you have a scale, it is helpful to measure out the quantity listed in the recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Nut-free, Vegan
- Method: No-Bake
- Serving Size: about 10 energy bites
Keywords: Nut-free, Vegan, Top 8 Free, Gluten-free
Shahla is a mom of two girls who live with multiple food allergies, asthma and eczema. Shahla is trained as a Holistic Chef who wants to share the comfort that cooking has brought her family. She believes that everyone, regardless of dietary requirements, deserves a plate full of color and flavor.