Snack Attack recipe: Gluten-Free Energy Balls

Homemade Gluten-Free Energy Balls Yield: 12-14 balls

This recipe is versatile and so easy to substitute in whatever ingredients you have on hand. Nuts and seeds can even be swapped for more coconut or oats!


  • 1 cup nuts or seeds, any kind
  • 1/2 cup dried fruit, any kind
  • 3/4 cup dried, pitted dates
  • 1 cup shredded coconut, unsweetened
  • 1/2 cup toasted gluten free oats, optional
  • ½ tsp vanilla or almond extract, optional
  • 2 cups hot water, or more as needed


  1. Boil 2 cups of water in a kettle or pot.
  2. Measure dried fruit, and then chop into small pieces.
  3. Pour the fruit into a medium bowl.
  4. Pour boiled water onto dried fruit, until fruit is fully covered with water. Let sit 5 minutes to soften.
  5. Use a colander to strain the dried fruit.
  6. Pour fruit and vanilla extract into a large pot.
  7. Mash the fruit and vanilla with a potato masher until it becomes a sticky paste, that looks like a thick jam.
  8. Use a big knife to chop nuts/seeds.
  9. Add the nuts and all other remaining ingredients to the fruit paste and use a spatula to mix well.
  10. The mixture is ready when a hand full of the mixture holds together in a ball.
  11. If it doesn’t hold together, add 1 Tbsp of water at a time, until it does.
  12. Measure 2 tablespoons of the mixture at a time, rolling into balls.
  13. Set the energy balls on a 9×9 inch square pan or on a plate as you go.
  14. Once finished, wrap the pan and put in the fridge to chill for at least an hour.

Note: If you have a food processor, you can skip softening the fruit in water, add all ingredients to the bowl, chop until a sticky paste is formed, and roll the energy balls.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s