American · Snack
Almond Butter Coconut Flax Balls
Rolled oats, almond butter, coconut, and ground flax bound into vegan no-bake balls, batch-prepped for a tropical-leaning American snack.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
385Calories
12gProtein
22gFat
38gCarbs
11gSugar
6gFiber
118mgSodium
0mgChol
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Instructions
1
Prep
In a medium bowl, stir together rolled oats, desiccated coconut, ground flaxseed, chia seeds, and sea salt until evenly mixed. Add almond butter, maple syrup, and vanilla extract, then mix with a sturdy spatula until a thick, sticky dough forms. Add water a teaspoon at a time if needed until the mixture just holds together.
2
Build
Scoop the dough into 6 balls of roughly 32g each, pressing firmly between your palms so they hold their shape without crumbling or splitting.
3
Rest
Refrigerate the balls on a lined tray for at least 30 minutes until they firm fully and hold their shape when handled.
4
Plate
Divide the 6 balls evenly into 2 airtight containers, 3 balls per container. Refrigerate up to 5 days or freeze up to 60 days. Serve with fresh pineapple chunks or mango for tropical brightness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 80g (2.8 oz) old-fashioned rolled oats
- 96g (3.4 oz) natural creamy almond butter
- 30g (1.1 oz) pure maple syrup
- 20g (0.7 oz) unsweetened desiccated coconut
- 16g (0.6 oz) ground flaxseed
- 8g (0.3 oz) chia seeds
- 0.5 tsp vanilla extract
- 0.125 tsp fine sea salt
- 1 tbsp water