No Bake Snickerdoodle Energy Balls {6 Ingredients}
Soft and chewy no-bake energy bites with a sweet cinnamon-sugar coating. These snickerdoodle flavored treats make the perfect protein balls for a healthy snack to enjoy any time of the day.
Are you ready to kick off the New Year on a healthy foot?! These no-bake energy bites are the perfect healthy treat.
They’re soft, gooey, and just the right amount of density to give them just the right amount of chew.
I always like to have a batch of vegan protein balls in the freezer, like my No Bake Pumpkin Spice Energy Balls, Peanut Butter Oatmeal Balls, No Bake Peanut Butter Chocolate Balls, and more.
They’re perfect as a pre or post-workout snack, or really anytime you feel like you need a quick pick me up.
With a perfect balance of carbs, fat, protein, and fiber, they’ll satisfy your sweet tooth while nourishing your body too.
Why Do I Love These No Bake Energy Bites?
I love a good snickerdoodle recipe, and the fact that these are no bake, healthy and easy to make, makes this a winner in my book.
Additionally, the Medjool dates in the recipe provide a natural sugar that will help give you a little extra energy.
Ingredients Needed to Make Date Energy Balls
Aside from the cinnamon sugar coating, you only need four ingredients to make these delicious snickerdoodle energy bites.
Ingredients:
- Raw cashews, soaked
- Medjool dates*
- Molasses (optional)
- Coconut or oat flour
- Cinnamon
- Sugar for rolling (must be granular, a liquid sugar would not work here)
Options for sugar coating:
Keto sweetener- any keto-approved granular sugar can be used here
Coconut or maple sugar
However, you will need to adjust the amount of coconut or oat flour used (details in the directions).
How to Make Snickerdoodle Protein Balls
As promised, these no bake energy balls are super easy to make. These are the tools that are going to make your life a lot easier when making these.
Kitchen Tools Needed:
Food processor- if you don’t have a food processor, you could also use a high-quality blender for these no bake energy bites.
You may need to work in bigger batches to ensure that all of the ingredients are thoroughly chopped and blended, otherwise, you may end up with large chunks of dates and/or cashew in your dough.
I love using food processor with a removable blades to ensure no leftovers is stuck underneath of the blades.
Cookie dough scoop- optional, but I love using it to make them all the same size and visually more appealing.
Directions:
First, prep the cashews by soaking them in hot water with a pinch of salt for two hours, or overnight. Drain and rinse.
Second, place soaked cashews and pitted Medjool dates in a food processor and blended until smooth. There should be no large chunks.
Add blackstrap molasses to the cashew and date mixture; blend until smooth.
Then, add in coconut flour, and blend the no bake energy bite dough again.
If the mixture is too runny, continue to add coconut flour, 1 Tbsp at a time, until you have a dough-like consistency. You should be able to form them into balls without the dough losing shape.
Before forming into balls, chill dough in the fridge for at least 30 minutes. Chill longer if dough is too sticky.
Remove chilled dough from fridge and use cookie dough scoop or your hands to form dough balls.
Lastly, roll the dough balls in the cinnamon-sugar mixture and place on a parchment paper lined cookie sheet.
That’s it! You’re just blending up all of the ingredients, rolling it into balls, and then rolling it in some cinnamon sugar.
Can it get any easier?
Notes:
If you are making these no-bake energy bites keto-friendly with liquid sweetener, add additional coconut flour, 1 Tbsp at a time, until the batter becomes gooey rather than runny.
I also love using oat flour instead of coconut flour.
Medjool dates are naturally softer and easier to blend, but if you end up using regular dates allow them to soak for about 30 minutes in hot water to soften them.
How to Store No Bake Energy Bites
Store these no bake snickerdoodle energy bites in an air tight container or bag.
You can keep them in either the fridge or the freezer, but I prefer to keep them in the freezer.
You don’t need to worry about defrosting these no bake energy bites before enjoying because they come out cold, gooey and ready-to-eat. Plus, they last longer.
Feel free to make extra and store them in the freezer so you have them whenever a craving hits!
If you choose to keep them in the fridge, they can last up to a week.
What’s your favorite no bake energy bite recipe? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
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Get the recipe:No Bake Snickerdoodle Energy Balls {6 Ingredients}
Ingredients
- 2 cups raw cashews, soaked
- 1/4 cup Smooth Almond Butter
- 8 – 10 Medjool dates *
- 1/4 – 1/3 cup coconut flour **
- 2 tsp cinnamon
Ingredients for Rolling
- 2 tbsp coconut sugar ***
- 1 heaping tsp cinnamon
Instructions
- Soak raw cashews overnight with a pinch of salt (or soak in hot water for 2 hours). Rinse and Drain well (If you are short on time, you can skip this step). ****
- In a food processor, pulse together raw cashews, dates (pits removed) and almond butter, until gooey and smooth (no big chunks left).
- Add coconut flour, cinnamon, and a pinch of sea salt. Blend until doughy.
- Chill in the fridge for an hour or freezer for 20 minutes (makes it easier for rolling)
- Coating for Snickerdoodle energy bites
- In a small bowl, mix coconut sugar and cinnamon
- Scoop the dough into desired sized protein balls. Roll in cinnamon sugar.
- Store in the fridge or freezer.
Notes
- ** If you choose not to soak the cashews, you may not need much coconut flour. start with 1/4 cup and add 1 tbsp at a time if the batter appears to be too wet.
- *** You can also roll in Keto-friendly sweeteners like monk fruit powder for a low carb option (I like half keto brown sugar and half keto classic sugar replacement)
- **** Soaking nuts make the texture of these energy bites fudgier. Make sure you drain it well otherwise it could make the cookie dough texture very wet and hard to form
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
