Apple Cinnamon Energy Balls
No-bake Apple Cinnamon Energy Balls are a delicious, allergen-friendly snack for the entire family. Because they use sunflower seed butter instead of nut butters, they are a school-approved lunchbox treat!
Apples and cinnamon are one of my favorite fall flavor combos in any type of recipe whether it be oatmeal like my Apple Cinnamon Overnight Oats or snacks such as my Cinnamon Honeycrisp Apple Chips. That’s why I loved the idea of using this flavor combination to make a simple and delicious no-bake cookie that is sweet and most importantly, school-approved. Be sure to check out the recipe below and then look below that for my top tips to ensure success every time you make the recipe.
Get the Recipe! Apple Cinnamon Energy Balls
- 1½ cups rolled oats
- 1 cup sliced apples
- 6 medjool dates
- ½ cup sunflower seed butter (or nut butter)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ cup unsweetened coconut threads or flakes
- Add all ingredients to food processor, except coconut. Process until ingredients are blended and stick together. Refrigerate for 10 minutes.
- Roll mixture into 1¼” balls and place on a baking sheet lined with parchment paper. Sprinkle with coconut and then roll in excess coconut until completely covered. Refrigerate for 30 minutes before serving. Store in an airtight container in the refrigerator.
Top Tips when Making Apple Cinnamon Energy Balls
- After processing all the ingredients in the food processor, put the mixture in the refrigerator for about 10 minutes before rolling into balls. This makes the mixture less sticky and easier to manage. If you find the mixture getting sticky again, just pop it back in the fridge for a few minutes.
- Cover a small cookie sheet with parchment paper and sprinkle with the coconut threads. Roll each ball around on the threads until it is fully covered.
- After each ball is rolled in the coconut, leave them on the cookie sheet and lightly covered with plastic wrap. Refrigerate for about 30 minutes to set.
- Stored the balls in an airtight container in the fridge for up to three days. You can also double the recipe and store in the freezer so you always have some on hand. They taste great frozen too!
- Substitute sunflower seed butter for peanut butter or almond butter if desired.
Let me show you how it’s done!
Refrigerate the mixture for about 10 minutes and then roll it into balls.
**Photos by my talented intern, Seena Ferrari Curry!
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