Ingredients
Scale
- 1 ½ cups unsweetened shredded coconut (plus extra for rolling)
- 1 cup almond flour (or finely ground rolled oats)
- 1/4 cup melted coconut oil
- 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1–2 tablespoons water (if the mixture is too dry)
Instructions
- Step 1: Combine the Base Ingredients
In a large mixing bowl, stir together the shredded coconut, almond flour, and sea salt. Ensure there are no large clumps of flour. Pour in the melted coconut oil, maple syrup, and vanilla extract. Use a sturdy spatula or a wooden spoon to mix everything until the dry ingredients are fully moistened. If the mixture feels too crumbly to hold its shape, add water one tablespoon at a time until it reaches a sticky, dough-like consistency. - Step 2: Shape into Balls
Scoop about one tablespoon of the mixture at a time. Use your palms to roll the dough into smooth, round balls roughly the size of a golf ball. If the dough sticks to your hands, lightly dampen your palms with water. Place a small amount of extra shredded coconut in a shallow bowl and roll each ball through it to create a beautiful, snowy coating. This adds an extra layer of texture and prevents the balls from sticking to each other. - Step 3: Chill and Set
Arrange the finished coconut energy balls on a parchment-lined tray or plate. Place them in the refrigerator for at least 20 to 30 minutes. This chilling period allows the coconut oil to solidify, which binds the ingredients together and gives the balls a firm, satisfying bite. Once they are set, transfer them to an airtight container. You can enjoy them straight from the fridge for the best texture.
- Cook Time: 10 minutes