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No Bake Energy Balls Recipe
Ash Tyrrell

No Bake Energy Balls Recipe

I first made these no-bake energy balls on a Sunday afternoon when I had zero motivation to turn on the oven, and they've been my go-to snack ever since. I love that I can mix everything in one bowl, roll it up, and be done in twenty minutes flat. Every time I bring a batch to work, someone asks me for the recipe by the end of the day.
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Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup old-fashioned oats – I use rolled oats since they hold their shape better than quick oats
  • 2/3 cup shredded coconut toasted – toasting brings out a nutty flavor, but skip it if you want energy balls no coconut style and swap in extra oats
  • 1/2 cup creamy peanut butter – natural or traditional both work just make sure it's well stirred
  • 1/2 cup ground flaxseed – this is what gives the recipe for energy balls with peanut butter its fiber and omega-3 boost
  • 1/3 cup honey – my sweetener of choice though maple syrup works if you want it vegan
  • 1/2 cup mini chocolate chips – I always use semisweet but dark chocolate chips are great too
  • 1 teaspoon vanilla extract – adds warmth and rounds out the sweetness
  • 1 tablespoon chia seeds optional – I toss these in when I want a little extra crunch and nutrition

Method
 

  1. I like to toast my shredded coconut in a dry skillet over medium heat for about three minutes, stirring often so it doesn't burn. This step is optional, but it adds a deeper, nuttier flavor that I really enjoy. Just make sure the coconut cools completely before you add it to the bowl, or it can melt your chocolate chips.
  2. In a large mixing bowl, I combine the oats, cooled toasted coconut, ground flaxseed, and chia seeds if I'm using them. I like to stir these together first so everything is evenly distributed before the wet ingredients go in. This little step keeps the texture consistent throughout the batch.
  3. Next, I pour in the peanut butter, honey, and vanilla extract. I stir everything together with a spatula until it forms a thick, sticky dough. It takes a bit of muscle at first, but it comes together within a minute or two of steady mixing.
  4. Once the dough is fully combined, I gently fold in the chocolate chips. I try not to overmix at this point since I want the chips to stay whole and not melt into the mixture from the warmth of my hands.
  5. I cover the bowl and pop it in the refrigerator for about an hour. Chilling makes the dough much easier to handle and keeps the mixture from sticking to my palms when I roll it. I know it's tempting to skip this step, but I promise it makes rolling so much smoother.
  6. Once chilled, I use a small cookie scoop to portion the mixture, then roll each portion between my palms into a one-inch ball. I usually get around 20 to 25 balls out of one batch, depending on how big I make them.
  7. I transfer the finished energy balls into an airtight container and keep them in the fridge until I'm ready to snack. They firm up even more after a few hours of chilling, which makes them perfect for grabbing on busy mornings.

Notes

  • I always let my toasted coconut cool fully before mixing, since warm coconut can melt the chocolate chips and turn my dough greasy
  • I wet my hands slightly with water before rolling, which keeps the mixture from sticking to my palms
  • I use a small cookie scoop to keep every ball roughly the same size, so they chill and set evenly
  • I taste my dough before rolling and adjust the honey if I want it a touch sweeter
  • I keep a batch in the freezer at all times so I always have a healthy snack ready to go.