These vegan energy balls are a delicious and healthy snack made with just 3 ingredients! No baking required, they take less than 5 minutes to prepare!
Vegan Energy Balls
When it comes to healthy vegan snacks, my favorite recipes to make are protein bars, protein smoothies, and these simple energy balls. We’ve got all of these plus many more on our vegan snacks page here.
I’m the kind of person who is a completely different person when hungry. Ever heard the term ‘hangry?’ I’m pretty sure that definition was coined after me. Since I’ve always been this way, I’ve always made it a point to be well fed at all times.
Now, I know being near a kitchen or fridge 24/7 is completely unrealistic. I have a busy work schedule that often involves lots of travel. To keep my energy levels up and my hunger at bay, I always carry around plenty of snacks. While I typically tend to enjoy fresh fruit or granola bars, I’ve recently loved snacking on energy balls.
I’ve been meaning to share a vegan energy ball recipe for quite some time. They’ve been part of my weekly meal prep, and take minutes to make. I love how they need just 3 simple ingredients and is easily customizable!
No oil, no butter, and no refined sugar are needed, but you’d never tell. The texture is thick and chewy, and stable at room temperature. They are pleasantly sweet and full of peanut butter flavor.
As someone constantly on the go, these energy bites are great to throw in my backpack or keep in my car. Now when I get accused of being cracky, I can’t use hunger as an excuse!
How do you make vegan energy balls?
- Rolled oats– Wholesome carbs for slow release energy, and a chewy and thick texture. Use certified gluten free oats, if needed.
- Peanut butter– Smooth and creamy peanut butter. You can also use smooth almond butter or cashew butter.
- Maple syrup– Gives sweetness but also helps hold the balls together. You can also use agave nectar or golden syrup.
- Chocolate chips– Optional, but highly recommended. I used dairy free mini chocolate chips.
Start by adding your rolled oats into a large mixing bowl. Next, add the peanut butter and maple syrup and mix well, until a thick dough remains. Add in the chocolate chips at the end and mix well, until fully incorporated.
Now, using your hands, roll the mixture into bite sized balls, and place them on a plate lined with parchment paper. Refrigerate them for at least an hour, to firm up.
Tips to make the best homemade energy balls
- If your energy balls mixture is a little too thick, add some plant based milk (like almond or soy) or water to loosen it up.
- Lightly wet your hands before rolling into balls, to avoid the mixture sticking to your fingers.
- For a nut free substitute, you can use smooth sunflower seed butter or tahini.
While these energy balls taste delicious on their own, switch up the flavors for some fun and variety!
- Blueberry muffin– Replace the chocolate chips with 1/4 cup of dried unsweetened blueberries.
- Double chocolate– Add 1/4 cup cocoa powder and 1/4 cup mini chocolate chips. You may need to add an extra 1-2 tablespoons of water to help form a dough.
- Monster cookie– Add 1/4 cup of vegan candy buttons, like Unreal’s chocolate gems.
- Oatmeal raisin– Replace the chocolate chips with 1/4 cup raisins.
- Sweet and salty– Use salted peanut butter and add 1/4 cup of either raisins, chocolate chips, or coconut flakes.
Storing and freezing energy balls
- To store: Energy balls are best stored in the refrigerator, covered, or in a sealed container. They will keep fresh for up to 4 weeks.
- To freeze: Place the balls in a ziplock bag and store them in the freezer for up to 6 months.
Vegan Energy Balls
- 1 1/2 cups rolled oats gluten free, if needed
- 1 cup peanut butter can substitute for any nut or seed butter
- 3 tbsp maple syrup
- 2 tbsp chocolate chips optional
- Line a plate or dish with parchment paper and set it aside.
- In a large mixing bowl, combine your oats, peanut butter, and maple syrup, until combined. Fold through your chocolate chips.
- Using your hands, form into small balls and place them on the lined plate. Refrigerate for at least 30 minutes, to firm up.
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