Name: Vegan Energy Balls
Prep time: 35 min
Total time: 35 min
Yield: about 2 dozen
Ingredients: 1 1/2 cups (150 g) quick-cooking oats; 1/2 tsp ground cinnamon; 1/2 tsp salt; 1/2 cup (75 g) dried cranberries; 1/2 cup (70 g) raisins; 1/4 cup (40 g) sunflower seeds; 1/2 cup (125 ml) vegan vanilla high-protein yogurt; 1/4 cup (60 ml) maple syrup; 1/2 cup (45 g) unsweetened grated coconut

Ingredients

- 1 1/2 cups (150 g) quick-cooking oats
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup (75 g) dried cranberries
- 1/2 cup (70 g) raisins
- 1/4 cup (40 g) sunflower seeds
- 1/2 cup (125 ml) vegan vanilla high-protein yogurt
- 1/4 cup (60 ml) maple syrup
- 1/2 cup (45 g) unsweetened grated coconut

Preparation

- In a food processor, coarsely chop the oats with the cinnamon and salt until the oats are almost reduced to a powder, but a few still remain intact.
- Add the remaining ingredients except for the grated coconut. Blend until the mixture comes together. Using a spatula, scrape down the sides of the food processor as needed. Let rest for 5 minutes to allow the oats to absorb all of the liquid.
- Line a baking sheet with a silicone mat or parchment paper. Place the grated coconut in a shallow bowl. Set aside.
- Using a 1-tbsp (15 ml) ice cream scoop, shape the oat mixture into balls. Finish rolling with slightly wet hands. Place the balls on the baking sheet.
- Coat each ball with the coconut, pressing to adhere. The energy balls will keep for 1 week in an airtight container in the refrigerator or for 3 months in the freezer.

Vegan Energy Balls

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Mini Food Processor