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.
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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.
More 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.
What do you need to make coconut energy balls?
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.
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More Christmas inspiration
- 15 best vegan cookbooks
- cooking gifts for kids
- healthier Christmas rocky road
- Christmas-spiced cinnamon overnight oats
- 25 healthy Christmas treats for kids
- five vegetarian Christmas dinner ideas
- see all my Christmas recipes
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 200g chopped dates*, 75g dried cranberries, 100g mixed seeds, 1 tsp ground ginger and 1 tsp ground cinnamon 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 30g desiccated coconut until covered.
Chill for at least 30 minutes then store in the fridge or freezer.
*Soak the dates in hot water for 20 minutes if dry. Drain before using.
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