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    Home » Desserts

    Vegan Energy Balls

    Published: Aug 7, 2018 Updated: Jul 30, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Energy Balls

    These no-bake vegan energy balls are made with 8-easy ingredients and ready in 15 minutes! Bite-sized and perfect for a healthy snack.

    Vegan energy balls stacked up on a white plate.

    Vegan energy balls are so named because they pack an energy punch! They’re small, bite-sized and portable to satisfy any snack attack.

    All this, and they’re ridiculously easy to make too!

    Just 8-simple ingredients and a food processor, and 15 minutes later you’ll be all set for snacks for the next week or so.

    Vegan energy balls stacked up against a blue background.

    How To Make Vegan Energy Balls

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    Add rolled oats, dessicated coconut, macadamia nuts, dates, chia seeds and salt to a food processor and process.

    Ingredients for vegan energy balls in a food processor about to be processed.

    It will start off crumbly, keep processing until it starts to stick to the sides.

    Process photos of making vegan energy balls.

    Scrape down the sides and go a bit longer, you want the macadamia nuts and the dessicated coconut to have started to release their oils, basically you want the mix to be just starting to clump a little.

    When you have that consistency, then add peanut butter and process that in. While the machine is running pour in the maple syrup. It will start to clump together very nicely.

    Ingredients for vegan energy balls in a food processor, ready to be rolled into balls.

    Now you’re ready to roll it into balls.

    Roll into balls, aim for around 20 balls, and place onto a parchment lined baking tray.

    Vegan energy balls on a parchment lined tray.

    And there are your energy balls! I like to place them into the freezer and let them set really nice and firmly and then move them to the fridge and store them there.

    They hold up well even out of the fridge, which makes them a great snack food to take with you when you go out as well.

    Vegan energy balls stacked up on a white plate.

    Ingredient Notes

    Dessicated coconut – is finely shredded coconut, not large flakes.

    Macadamia nuts. If you want to switch the macadamia nuts for a different kind of nut, then you can go ahead. I’m thinking walnuts would be a good fit. I’m not sure what else would be good, but I am sure that you can get many varieties of awesome vegan energy balls from making some switches to this basic recipe to keep things exciting.

    Chia seeds. If you want to switch the chia seeds for flax seeds, that could be good too.

    Peanut butter. If you prefer almond butter to peanut butter or want to try some with cashew butter, go right ahead.

    Maple syrup. If you want to use a different kind of syrup like date syrup or agave nectar, go right ahead.

    Vegan energy ball broken in half.

    Storing Instructions

    Keep them stored in a container in the fridge and enjoy anytime! They’ll stay good in the fridge for at least a week, if you want to keep them longer then store them in the freezer.

    Stack of vegan energy balls with the top one cut in half to show the center.

    More Easy No Bake Balls

    1. Vegan Peanut Butter Balls
    2. Vegan Coconut Truffles
    3. Vegan Truffles
    4. Vegan Carrot Cake Balls
    5. Vegan Chocolate Truffles
    6. Vegan Oreo Truffles

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan energy balls stacked up on a white plate.

    Vegan Energy Balls

    These no-bake vegan energy balls are made with 8-easy ingredients and ready in 15 minutes! Bite-sized and perfect for a healthy snack.
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 20
    Calories: 164kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Rolled Oats (96g)
    • 1 cup Dessicated Coconut (80g) Finely Shredded Coconut
    • 1 cup Macadamia Nuts (134g)
    • ½ cup Pitted Dates (88g) Packed
    • ¼ cup Chia Seeds (40g)
    • ½ teaspoon Salt
    • ½ cup Creamy Peanut Butter (125g)
    • ¼ cup Maple Syrup (60ml)
    Prevent your screen from going dark

    Instructions

    • Add the rolled oats, dessicated coconut, macadamia nuts, dates, chia seeds and salt to a food processor and process. It will start off crumbly and then as you keep processing it will gradually start sticking to the sides. Stop and scrape down the sides and keep going a bit longer until the mix starts to clump together slightly.
    • Add in the peanut butter and process and then while the machine is running, add in the maple syrup. It will start to clump together very well.
    • Roll into balls (aim for around 20 balls) and place onto a parchment lined baking tray.
    • Place into the freezer for 15 minutes or so for the balls to get nice and firm, thereafter keep them stored in the fridge.

    Notes

    1. Dessicated coconut – is finely shredded coconut, not large flakes.
    2. Macadamia nuts – if you want to switch the macadamia nuts for a different kind of nut, like walnuts, then you can go ahead.
    3. Peanut butter – could be switched for a different nut butter.
    4. Maple syrup – could be switched for date syrup or agave nectar or any other syrup.
    5. Storing: Keep them stored in a container in the fridge and enjoy within a week. If you want to keep them longer then store them in the freezer.

    Nutrition

    Serving: 1Ball | Calories: 164kcal | Carbohydrates: 13g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 89mg | Potassium: 144mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Victoria Theuma says

      July 14, 2021 at 5:57 am

      Loved these. I used carob syrup instead of maple. Everyone loved these.5 stars

      Reply
      • Alison Andrews says

        July 14, 2021 at 10:21 am

        Wonderful! Thanks for sharing and the great review Victoria!

        Reply
    2. Karen says

      June 04, 2021 at 2:27 am

      Don’t have a food processor… Can I use a vitamix? Thanks

      Reply
      • Alison Andrews says

        June 04, 2021 at 7:40 am

        Hi Karen, yes, since it’s a Vitamix that will work! 🙂

        Reply
    3. Candie Reeves says

      May 13, 2020 at 8:09 pm

      I used dry roasted pumpkin seeds instead of nuts.
      Fantastic.
      My processor said goodbye forever half way through the batch, so I mixed it all together anyway, finished the recipe as written.
      I loved it! They are smooth and crunchy.
      I’m not telling anyone I made these so I don’t have to share.
      When my husband sees them, I’ll make a face and say “they’re vegan” and mwhahahahahaha. Mine.5 stars

      Reply
      • Alison Andrews says

        May 14, 2020 at 11:21 am

        Hahaha, love it! Thanks so much for sharing Candie!

        Reply
    4. Brenny says

      June 22, 2019 at 12:30 am

      I love your recipe. Which food processor would you recommend?5 stars

      Reply
      • Alison Andrews says

        June 22, 2019 at 10:37 am

        Hi Brenny! Thank you! We have a Kenwood food processor, it’s nothing fancy but does the job. 🙂

        Reply
    5. Dylan says

      May 06, 2019 at 10:55 am

      Absolutely great!!!!:) 🙂5 stars

      Reply
    6. Lynda says

      October 01, 2018 at 9:27 am

      Oh wow, absolutely delish

      Reply
      • Alison Andrews says

        October 01, 2018 at 9:40 am

        Yay! Thanks Lynda! 🙂

        Reply
    7. Susan says

      August 17, 2018 at 12:13 pm

      These were delicious! I must say I used half cashews and half almonds as I had no macadamias. I put them in the freezer to keep myself from eating the whole batch at once?. Thanks for the recipe.5 stars

      Reply
      • Alison Andrews says

        August 17, 2018 at 12:29 pm

        Haha yes they’re addicting! So glad you enjoyed the recipe, thanks for posting! 🙂

        Reply
    8. Grace Carpinello says

      August 08, 2018 at 6:17 pm

      Can you use honey instead if maple syrup?

      Reply
      • Alison Andrews says

        August 09, 2018 at 10:23 am

        You can use any kind of syrup as stated in the post, and honey would fall into that category.

        Reply
    9. Michael Cole says

      August 08, 2018 at 9:29 am

      I can’t wait to make this!5 stars

      Reply
      • Alison Andrews says

        August 08, 2018 at 10:27 am

        Awesome! They are delicious, hope you’ll enjoy them. 🙂

        Reply
    10. Anna Andrews says

      August 07, 2018 at 6:24 pm

      A wonderful snack as an energy booster.5 stars

      Reply
    11. Kathy says

      August 07, 2018 at 5:34 pm

      I have a similar recipe with oatmeal, ground up granola, ground walnuts, honey, carob chips, and peanut butter. I used to make balls but now place it on a cookie sheet and roll it out. Then score into squares and cover with wrap and refrigerate. Then erape the squares individually.

      Reply
    12. Jess says

      August 07, 2018 at 5:01 pm

      Can shredded coconut be used instead? I’ve never used dessicated coconut before but I do use shredded coconut a bit.

      Reply
      • Alison Andrews says

        August 07, 2018 at 5:20 pm

        I think that would be great!

        Reply
    13. Grace Carpinello says

      August 07, 2018 at 2:32 pm

      Instead of coconut what else can I use

      Reply
      • Alison Andrews says

        August 07, 2018 at 4:50 pm

        You could just use more macadamias or more rolled oats or more of both. Or add a different nut instead of the coconut.

        Reply

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