Vegan Snickerdoodle Energy Balls
Vegan snickerdoodle energy balls need just 6 ingredients and are ready in minutes. Great leftover pulp idea if you make dairy free milk.
Prep Time10 minutes mins
Cook Time0 minutes mins
Resting Time15 minutes mins
Total Time25 minutes mins
Course: Snack
Cuisine: American
Servings: 20 energy balls
Calories: 133kcal
- 1 cup almond butter (sub for any nut or sun butter)
- ¼ cup maple syrup (sub for agave or date syrup)
- ½ cup almond pulp, as much liquid removed as possible (leftover from making almond milk - see notes above for substitutions)
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- ¼ - ½ cup almond flour
Optional
- 3 tablespoon vegan sugar
- ½ tsp cinnamon
- melted vegan chocolate
Into a large bowl, add the almond butter, maple syrup, almond pulp, cinnamon, and vanilla. Stir until well combined.
Add 2 tablespoon 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 tablespoon size balls until no mixture remains.
Store in the fridge for 2-3 weeks or in the freezer up to 3 months.
*We encourage you to read these the FAQs in the post
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not include optional ingredients.
Serving: 1ball | Calories: 133kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 128mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg