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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Energy balls are incredibly versatile and can be made with a huge variety of nutritious ingredients such as:
- dates and other dried fruit
- fresh fruit
- grated veg
Here in the Sneaky Veg household we love energy balls. I almost always have a batch on the go and there's usually some in the freezer too - they're brilliant for popping in lunch boxes.
More energy ball recipes
Great for lunch boxes
I usually make my energy balls without nuts so I can include them in my children's lunchboxes. Their school is nut free as there are several children at the school with severe allergies.
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.
Once made store in an airtight container in the fridge for up to five days.
Alternatively freeze for three months - if you freeze on a tray lined with baking paper for an hour first they won't stick together when you transfer them to your freezer box or bag.
For full recipe including ingredients list and quantities see printable recipe card below.
To make this recipe you will need:
- Dried cranberries
- Mixed pumpkin and sunflower seeds
- Ground cinnamon
- Ground ginger
- Desiccated coconut
*Medjool dates are the best dates to use as they are so sticky (not to mention delicious). 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.
How to make nut free coconut snowballs:
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Nut free coconut snowballs
- 200 g dates* chopped
- 75 g dried cranberries
- 100 g mixed pumpkin and sunflower seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon 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.
- Nutritional information is approximate and is intended as a guide only.
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