Easy, delicious and healthy, these coconut snowballs are packed full of nutritious ingredients. They’re also nut free making them perfect for school lunch boxes. I love to make these at Christmas time as they look a bit like little snowballs but they’re equally as delicious all year round.
If you’ve been to Sneaky Veg before you may have noticed that we love energy balls. Over the last few years I’ve made several variations of these, including fruit, vegetable, dried fruit, nuts and seeds.
Here are some of my other energy ball recipes:
These days I tend to make them nut free so that I can include them in my seven-year-old son’s lunch box. His school, like many others in the UK, has a nut-free policy for lunch boxes as there are several children at the school with severe allergies. These coconut snowballs can be stored in the freezer as well which just adds to the reasons why they’re so good for lunch boxes.
Instead of nuts these snowballs are packed full of dried fruit, spices and seeds. They’re the perfect treat for Christmas and my kids all love them.
You will need a food processor or a high speed blender to make these. I find that I get best results in my food processor. It’s also worth mentioning that the type of dates you use makes a difference. Medjool dates are the best choice as they are so sticky (not to mention delicious). They are pretty expensive though so I tend to use the ones from Sainsbury’s, which are surprisingly sticky. If you think that your dates are a bit dry when you open the pack you might want to soak them for 20 minutes or so in water before making your energy balls. Drain them thoroughly before making them.
Here’s how to make nut free coconut snowballs:
Nut free coconut snowballs
- 200 g dates chopped
- 75 g dried cranberries
- 100 g mixed pumpkin and sunflower seeds
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 30 g desiccated coconut
Place all the ingredients apart from the coconut in a high speed blender or food processor.
Pulse until the mixture breaks down and comes together.
Use your hands to roll into balls - you may wish to lightly oil your hands to stop it from sticking.
Roll each ball in the desiccated coconut until covered.
Chill for at least 30 minutes then store in the fridge or freezer.
If you like this you might like these 15 best vegan cookbooks (over on my vegan food blog cookveggielicious.com), these cooking gifts for kids or one of my other Christmas recipes such as this healthier Christmas rocky road or these Christmas-spiced cinnamon overnight oats.