Thursday, May 2, 2019


These super easy energy balls were such a hit at our most recent Pilates & Plants event, I thought I'd share the recipe with you all!

The original recipe uses almond butter, but I found that swapping out sunflower butter for a nut free option yielded even yummier results! Feel free to test out your favorite nut butter!

Coconut Cacao Energy Balls
serves 18



  • 1/2 C Sunflower Butter (or your preferred nut butter)
  • 1/8 C Pure Maple Syrup
  • 1/8 C Coconut Nectar (can substitute more Maple Syrup if you don't have Coconut Nectar)
  • 2 TBSP Coconut Oil, melted


  • 1/2 C Shredded Coconut, pulsed in high powered blender or food processor 
  • 1 C Rolled Oats, 1/2 pulsed in high powered blender or food processor 
  • 1/4 C Ground Flax Seed 
  • 1/4 C Hemp Seeds
  • 1/4 TSP Pink Himalayan Salt
  • 1/2 C Lily's Sweets Stevia Sweetened Chocolate Chips 

Glaze (optional)

  • 2 TBSP Coconut Oil, melted
  • 2 TBSP Cacao Powder 
  • 2 TBSP Maple Syrup  


Combine wet ingredients in a small bowl, mix well.

Combine dry ingredients in large bowl, mix well.

Pour wet ingredients into dry ingredients, fold together. 

Place bowl in the fridge for at least 10 minutes to set. Use this time to clean up your mess :) ! 

Use a TBSP scoop (I just use a measuring spoon) to scoop out even amounts of batter, use your hands to roll into balls. Place onto sheet pan lined with a Silpat or parchment paper. 

Allow balls to chill in the fridge for at least 20 minutes. While the balls chill, combine all glaze ingredients and allow to cool slightly (if coconut oil was warmed).

Remove balls from fridge, top each with ~TSP of glaze, place back in the fridge to harden glaze.

Store in the fridge (if you can resist eating them all!). 

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