These vegan energy balls use sunflower seeds, oats, coconut, lemon, hemp seeds, and maple syrup. They make 12 healthy snacks with fiber and omega-3s for busy days, meal prep, or after a workout.
Ingredients
- ½ cup (67 g) raw, hulled, unsalted sunflower seeds
- 1 cup (80 g) large flake oats
- 2 tbsp (30 ml) coconut oil melted
- ½ cup + ⅓ cup (80 g) shredded coconut divided
- 1 tsp lemon zest
- ¼ cup (60 ml) lemon juice about 1 lemon
- 3 tbsp (45 ml) maple syrup
- ¼ cup (20 g) hemp seeds
- ¼ tsp salt
Instructions
- Add the sunflower seeds to a high-speed blender and blend until smooth. Add the oats and blend until they have the consistency of flour.
- Add the sunflower seeds and oats to a large bowl with the coconut oil, ½ cup (48 g) of shredded coconut, the lemon zest, lemon juice, maple syrup, hemp seeds and salt. Stir to combine everything into a dough-like consistency.
- Form the dough into balls of 2 to 3 tablespoons (40 to 60 g) per ball. You should have approximately 12 balls.
- Add the remaining ⅓ cup (32 g) of shredded coconut to a bowl and roll the energy balls in the coconut. Place them on a clean plate and refrigerate them for 20 to 30 minutes until they’re set.
- Refrigerate leftovers in an airtight container for up to 1 week.
RECIPE NOTE:
These energy balls can be frozen for up to 1 month. When you’re ready to enjoy, simply place them in the fridge to thaw a few hours before eating.