Headed out soon for a little weekend road trip or to the beach? Consider adding these delicious and healthy Strawberry Coconut No-Bake Energy Balls to our recent list of summer travel snacks!
No-bake energy balls ideally are true to their name, especially if they include complex carbohydrates and performance fats that provide instant energy for you along with protein to aid recovery. And that's right, no need to heat up your kitchen with the oven. These just require the refrigerator and are ready 40 minutes after starting the recipe.
Key Energy Balls Ingredients
These strawberry coconut no-bake energy balls do exactly the above with this perfect blend of ingredients.
Gluten-free rolled oats are low on the glycemic index and can help reduce hunger. They also provide fiber, trace minerals such as manganese, and even some plant-based protein.
Strawberries are one of the best fruits because they're very low in fruit sugar and calories yet loaded with antioxidants and vitamin C.
Growing up, most of us indulged in peanut butter unless you had an allergy. If you haven't made the transition yet, do it now: Start using almond butter instead!
Made from arguably the healthiest nut, almonds are low in saturated fatty acids, rich in unsaturated fatty acids, and contain filling fiber, antioxidants, as well as plant-based protein.
Lastly, Bone Broth Protein Vanilla puts the protein in these energy balls, mixes easily and also imparts a delicious flavor. Based on its protein content, it is three times more potent than homemade broth and twice as potent as other leading bone broth brands. It also provides joint, skin and gut support.
How to Make Strawberry Coconut Energy Balls
Take our your food processor if you have one. Second best is a power blender. If not, you can use a big mixing bowl and a wooden spoon, along with plenty of hand strength!
Combine strawberries, oats, almond butter, coconut, Vanilla Bone Broth Protein powder, maple syrup and vanilla. Pulse until combined and the mixture has an almost cookie dough like texture.
Cover the processor bowl and chill in the fridge for 30 minutes to allow it to cool and make it easier to form into balls.
Remove from the fridge and roll mixture into one-inch sized balls, about the size of one tablespoon. Optionally coat in crushed freeze dried strawberries.
Note: Refrigerate in a sealed container for up to one week, or freeze for up to three months.
Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.