These peanut-free “PB&J” Energy Balls are made with just nuts and fruit (and a pinch of salt). They’re portable no-bake Paleo and vegan healthy snacks thattaste just like peanut butter and jelly!
Peanut Free!
Nope—there’s actually no peanut butter or jelly in these bite-size “PB&J” energy balls, but their nutty crunch and sweet strawberry flavor never fail to bring back fond memories of munching on my favorite after-school snack. In fact, I created this recipe for our latest cookbook, Ready or Not!, because I wanted a portable and crave-worthy bite that’s easily made in a flash. (If you don’t already own a copy of our second cookbook, what are you waiting for? Buy one here!)
5 Healthy Ingredients!
Unlike the PB&J sandwiches I used to make for myself, these homemade no-bake treats are made with just nuts and fruit (and a pinch of salt). So when you need a pick-me-up after a long run, a hard workout, or an afternoon of gardening like a maniac, just pop a ball or two in your mouth, and I guarantee you’ll feel like a kid again. And yes, your kids will love them, too!
More Tips!
Feel free to substitute another freeze-dried fruit of your choice for the strawberries to mix things up. I’ve had great success blitzing up these energy balls with freeze-dried blueberries and raspberries. Also, if your dates have been hanging out in your pantry for a while and are no longer super moist, add a few drops of water when you’re blending them together, and your balls will form beautifully!
Let’s Make PB and J Energy Balls!
Makes 15 balls (I eat 2 balls as a snack)
Ingredients:
- ½ cup (10 grams) freeze-dried strawberries
- ½ cup (60 grams) dry-roasted unsalted almonds
- 1 cup (150 grams) pitted and chopped dried Medjool dates
- Diamond Crystal brand kosher salt
- ¼ cup unsweetened shredded coconut, toasted in a 300°F oven until golden, about 3 minutes
Equipment:
- Food processor
- Large bowl
- Silicone spatula
- Shallow plate or parchment paper
Method:
Pulse the freeze-dried strawberries in a food processor until it forms a powder. Let the pink dust settle.
Toss in the almonds.
Pulse to roughly chop the almonds. Transfer the chopped almonds and strawberry powder to another bowl.
Throw the dates into the now-empty food processor bowl, and pulse a few times to roughly chop up the pieces. Then, pulverize the dates until they form a sticky ball that thwacks against the side of the work bowl. (If your dates are especially dry, you can add a few drops of water to get the right consistency.)
Add the strawberry powder, almonds, and a pinch of salt to the sticky date paste in the food processor bowl.
Pulse a few times until combined. The result should be a dense mass that comes together as a nutty dough. If it doesn’t come together, add a few drops of water and pulse again!
Pinch off about a tablespoon of the dough and roll it in your palms to form a smooth ball. Repeat ’til you’re out of dough.
Put the toasted shredded coconut in a shallow plate or a piece of parchment paper. Toss each of the balls into the coconut, making sure to coat the entire surface.
You can refrigerate your balls in a covered container for up to 1 week, or freeze ’em for up to a month.
Want to make a tropical energy ball? Throw together a batch of Liar Balls!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Peanut Butter and Jelly Energy Balls
4.91 from 10 votes
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Servings 15 balls
SavePinPrint
These peanut-free “PB&J” Energy Balls are made with just nuts and fruit (and a pinch of salt). They’re portable no-bake Paleo and vegan healthy snacks thattaste just like peanut butter and jelly!
Ingredients
- ½ cup freeze-dried strawberries
- ½ cup dry-roasted unsalted almonds
- 1 cup pitted and chopped dried Medjool dates
- Diamond Crystal brand kosher salt
- ¼ cup unsweetened shredded coconut toasted in a 300°F oven until golden, about 3 minutes
Instructions
Pulse the freeze-dried strawberries in a food processor until it forms a powder. Let the pink dust settle.
Toss in the almonds.Pulse to roughly chop the almonds. Transfer the chopped almonds and strawberry powder to another bowl.
Throw the dates into the now-empty food processor bowl, and pulse a few times to roughly chop up the pieces. Then, pulverize the dates until they form a sticky ball that thwacks against the side of the work bowl. (If your dates are especially dry, you can add a few drops of water to get the right consistency.)
Add the strawberry powder, almonds, and a pinch of salt to the sticky date paste in the food processor bowl.Pulse a few times until combined. The result should be a dense mass that comes together as a nutty dough. If it doesn’t come together, add a few drops of water and pulse again!
Pinch off about a tablespoon of the dough and roll it in your palms to form a smooth ball. Repeat ’til you’re out of dough.
Put the toasted shredded coconut in a shallow plate or a piece of parchment paper. Toss each of the balls into the coconut, making sure to coat the entire surface.
You can refrigerate your balls in a covered container for up to 1 week, or freeze ’em for up to a month.
Video
Notes
Feel free to substitute another freeze-dried fruit of your choice for the strawberries to mix things up. I’ve had great success blitzing up these energy balls with freeze-dried blueberries and raspberries. Also, if your dates have been hanging out in your pantry for a while and are no longer super moist, add a few drops of water when you’re blending them together, and your balls will form beautifully!
Nutrition
Calories: 95kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Fiber: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Desserts Egg-Free Nightshade-Free Recipes Vegan Vegetarian
About Michelle Tam
Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.
Read More About Me
