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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.
Course Snack
Cuisine American
Keyword vegan snacks
Prep Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings 20 energy balls
Calories 133kcal
Author LarishaBernard

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

*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. 
 

Nutrition

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