These vegan snickerdoodle energy balls need just 6 ingredients and are ready in minutes. Great leftover idea to make with leftover pulp from making your own milk.
Quick and easy snacks are a must. For everyone. I’m not just talking about parents here. Literally everyone needs options for an on-the-go snack idea. These vegan snickerdoodle energy balls are perfect for that!
That being said, snacks (vegan or not) can also be pricey, loaded with ingredients that you don’t want or can’t pronounce, and often times don’t contain very many in a box or package.
Like did I really just pay $5 for ONE protein bar!? Where are the rest of the chips in this bag!?
I know you have felt that pain.
Luckily, these vegan snickerdoodle balls are cost efficient, only have 6 recognizable ingredients, and makes 20 energy balls per recipe.
This post contains affiliate links.
Never miss another recipe! Get our recipes straight to your inbox when you sign up for our weekly newsletter today! Our Top 15 posts automatically sent to you! Plus, enjoy behind the scenes, giveaways, and other exclusive content!
Sign up for our newsletter HERE!!
Watch how we make these vegan energy balls:
Frequently Asked Questions:
How do you make almond pulp?
Almond pulp is the leftover ingredients from making your own almond milk. You could use the pulp leftover after making any dairy free milk (oat, cashew, coconut, etc. noting that the taste will differ).
We used an Almond Cow plant based milk machine that we were sent for a sponsored video to make our own almond milk and then the pulp that was left over. You can view our video above to see!
You can also do this with a blender by following our instructions for homemade vegan almond milk.
What can I sub for almond pulp?
We get it, not every is our here making their own milk in order to have leftover pulp. If that’s you, then you can sub out the pulp for almond flour or oats or oat flour. We would suggest a combination of old fashioned oats and then a finer flour.
Can I make these vegan snickerdoodle energy balls Top 8 Allergen Free?
Before you see almond listed twice and think you can’t have these because they contain nuts, let us reassure you that this recipe can be made top 8 allergen free.
For the almond butter – you can replace that with any nut butter or sun butter that you are permitted to have.
As far as the almond pulp, you could use pulp from making oat milk as well. And the same goes for the additional almond flour, you can replace with oat flour.
Obviously any changes made will make a taste difference from our original recipe; however, it is still a great snack.
Are these oil free?
We make our own almond butter (literally just almond ground up in a high speed blender like a Vitamix). Because of that, there’s no oil in this recipe. We highly recommend that you make your own almond butter and almond milk if you want these to be oil free since most store bought brands contain oil.
Can I prep these ahead? How long will they last?
Yes! These vegan energy balls can be stored in the fridge for 2-3 weeks in an air tight container or a freezer for up to 3 months.
If you freeze, you just want to let them thaw out for 15-30 minutes before consuming.
Because they are soft, we do not recommend leaving them sit out at room temperature.
What other vegan snack ideas can I make?
If you like energy balls, definitely try our vegan peanut butter chocolate energy balls as well.
Here’s a few more snack ideas we have :
Pin these vegan snickerdoodle energy balls for later!
Follow us on social media!
Be the first to see what we’re doing, behind the scenes, and more!
FACEBOOK
INSTAGRAM
PINTEREST
TWITTER
YOUTUBE
Vegan Snickerdoodle Energy Balls
Ingredients
- 1 cup almond butter (sub for any nut or sun butter)
- 1/4 cup maple syrup (sub for agave or date syrup)
- 1/2 cup almond pulp, as much liquid removed as possible (leftover from making almond milk – see notes above for substitutions)
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1/4 – 1/2 cup almond flour
Optional
- 3 tbsp vegan sugar
- 1/2 tsp cinnamon
- melted vegan chocolate
Instructions
- Into a large bowl, add the almond butter, maple syrup, almond pulp, cinnamon, and vanilla. Stir until well combined.
- Add 2 tbsp of almond flour at a time until the mixture has come together well. It will look sticky but should not come off when you touch.
- Let sit in freezer for 15 minutes or fridge for 30 to allow the flour to soak up the liquid.
- Roll into 1 tbsp size balls until no mixture remains.
- Store in the fridge for 2-3 weeks or in the freezer up to 3 months.
Optional:
- Once all your balls are rolled, you can either combine optional cinnamon and sugar together and roll each ball in the mixture, or you could dip them in melted vegan chocolate.
Notes
Nutrition
Share a photo of our recipe you made! Tag us @makeitdairyfree and use #MakeItDairyFree on Social so we can feature you!
It’s nice when you see such a great work! Continue writing
Need to try this one!!
Hope you love it
Love every single recipe
Thank you so much!