No-Bake Vegan Oat Coconut Flax Hemp Energy Balls

By Rachel Schwartzman

I love recipes that are forgiving. These vegan, raw, energy balls are just that. The base stays the same but you can add different flavours, ie. vanilla, cinnamon, lemon zest or different seeds, ie. hemp hearts, sesame seeds or even a protein boost with some protein powder.

My bestie has a super picky eater, and he gobbles these up. It’s always such as thrill as we silently give each other looks of happiness. I love seeing the pickiest of eaters having a healthy treat. Ahhh, kids…

Further Food Nutritionist Commentary:

Oats are a terrific source of soluble fiber, and with the healthy fats and plant-based proteins from the nut or seed butters, hemp hearts and flax seeds, these are sure to keep your blood sugar stable and your belly full. Maple syrup and honey both contain more minerals and antioxidants than refined sugars, so you get more bang for your nutritional buck. And chocolate chips, well, they make everyone smile!

By Casey Giltner, Nutritionist

No-Bake Vegan Oat Coconut Flax Hemp Energy Balls

Prep Time:15 mins
Cook Time:0 mins
Servings: Makes 15-18 balls

Ingredients

Dry Ingredients:

1 cup large oats

1 cup unsweetened shredded coconut

⅓ cup flax seeds (ground)

1 scoop protein powder (optional)

2 tablespoon hemp hearts

Wet Ingredients:

½ cup nut butter (almond or pumpkin)

⅓ cup maple syrup or honey

¼ cup mini chocolate chips

Instructions

Mix all the dry ingredients together.
Then mix the wet ingredients and chocolate chips together with your hands and roll into balls.
Store in a glass container in the fridge for 2-3 days.

Nutrition Information

Per Ball: Calories: 180; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 3mg; Potassium: 133mg; Carbohydrate: 18g; Fiber: 3g; Sugar: 8g; Protein: 4g

Nutrition Bonus: Iron: 7%

4 thoughts on “No-Bake Vegan Oat Coconut Flax Hemp Energy Balls”

Pingback: Meatless Mondays: Hemp Seeds 5 Ways! - Be Here Now Yoga & Wellness
Hannah Bornstein March 16, 2016 at 8:02 pm
Love this recipe and how easy it is to modify and add your own flavors to it! I used tahini for my nut butter, raw vegan vanilla protein, and 3 tbsp of carob powder to make it chocolate-y without the acidity or caffeine of cacao. I also used 1/3 cup maple syrup because the protein powder has stevia in it, and they are plenty sweet! Thanks Rachel!
Reply ↓
1. Hannah Bornstein March 16, 2016 at 8:05 pm
  Sorry – used 1/4 cup maple syrup instead of 1/3!
  Reply ↓
  1. Linda Vongkhamchanh March 23, 2016 at 11:50 am
    Hi Hannah, thank you for trying out the recipe! We love your modifications — what a great idea!
    Reply ↓

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