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My almond butter balls come together with just 3 ingredients in 10 minutes flat! They are soft, fudgy, and perfectly portable.
If you love almond butter like we do, try my almond butter cups, almond butter cookies, and almond butter brownies next.
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I regularly make my peanut butter protein balls but when I want something peanut-free, these almond butter protein balls make the best snack.
Not only are they easy to make, but they have an unbelievably creamy, rich texture. They’re also packed with protein, making them a great grab-and-go snack to keep the hunger pangs at bay.
Why I love this recipe
- 3 ingredients. Just almond butter, maple syrup, and coconut flour are all you need.
- One mixing bowl. This means prep time and clean-up are a breeze.
- Customizable. Fold in mix-ins, swap the nut butter, or dip the balls in chocolate. The options are endless.
- Diet-friendly. These balls are vegan, gluten-free, and made without refined sugar.
Key Ingredients
- Almond butter. Smooth and creamy almond butter with no added sugar. I recommend using good-quality almond butter as this will be the bulk of the recipe. I’m partial to my homemade almond butter.
- Maple syrup. For sweetness. I’ve also used other liquid sweeteners like agave and brown rice syrup, and both work great.
- Coconut flour. I prefer coconut flour to other types of flour because it absorbs moisture best and will give the almond balls a chewy, cakey bite. Not a fan of coconut flour? Use blanched almond flour or oat flour instead, but keep in mind you may have to add a little extra since they aren’t as absorbent as coconut flour.
Find the printable recipe with measurements below.
How to make almond butter balls
Step 1- Prep work. Line a large plate or baking sheet with parchment paper.
Step 2- Make the batter. In a large mixing bowl, combine all of the ingredients and mix until a cohesive batter forms. If the batter is too thick, add a tablespoon or two of milk until thick and smooth.
Step 3- Shape. Using your hands, form 40 small balls or 20 large balls of dough and transfer them to the prepared baking sheet. Refrigerate for 30 minutes or until firm.
Arman’s recipe tips
- Not a fan of almond butter? Make my cashew butter balls or peanut butter balls instead.
- Make almond butter chocolate balls. Melt chocolate chips until smooth, and dip the refrigerated balls in the chocolate. You’ll want to put them back in the fridge to firm up for an extra 30 minutes (similar to my chocolate peanut butter balls).
- Add protein. I’ll swap coconut flour for vanilla protein powder when I want to make heartier, more satisfying energy balls.
- Use slightly wet hands. My biggest tip for rolling out no-bake almond butter bites is to use slightly wet or oiled hands. Alternatively, I also like to use my 1-inch cookie scoop.
- Experiment with mix-ins. Try chopped almonds, chocolate chips, chia seeds, or flaxseeds.
- Adjust the consistency. If the batter appears too thin, I like to add a little extra coconut flour or confectioner’s sugar.
Frequently asked questions
While both are similar, almond butter is slightly healthier because it has less saturated fat and higher fiber, vitamins, and minerals.
Yes, while it will make the energy balls taste quite different, you could swap the almond butter for equal parts sunflower seed butter or tahini.
More simple no-bake dessert recipes to try
Almond Butter Balls
Ingredients
- 2 cups almond butter
- 1/2 cup maple syrup
- 3/4 cup coconut flour
Instructions
- Line a large plate or tray with parchment paper and set aside.
- In a large mixing bowl, combine the almond butter, maple syrup, and coconut flour and mix well. If the batter is too thick, add a tablespoon or two of milk until thick and smooth.
- Using your hands, form 40 small or 20 large balls of dough and place them on the lined plate. Refrigerate for at least 30 minutes, or until firm.
So easy to make. In shops they sell energy balls like this for much high price. This is much cheaper.