Energy balls have become my go to fuel for getting me through longer work days and tougher workouts. It’s important to keep lots of nutrient-dense snacks on hand so that I can avoid the workplace candy dish or vending machine. That means looking for snacks that pack a combination of protein, fibre, healthy fats and some carbs for energy. Introducing my new go to snack, my No-Bake Tropical Quinoa Gluten Free Energy Balls. They may look small, but each moist nutty bite is packed with some serious nutritional powerhouses like quinoa, flax and my go to snack- almonds. Almonds are loaded with heart healthy monounsaturated fats, and have a great balance of fibre and protein to help keep me full longer. They also act as a fantastic low-sugar “glue” to hold all of the other healthy ingredients together so you can avoid having to turn on the oven all together. These gluten free energy balls are such an easy snack.
tips for making these Quinoa coconut energy balls
I generally will make a huge batch of these quinoa coconut energy balls and package enough for the week in little baggies. I then take whatever’s leftover, throw them onto a baking tray, freeze until solid, and transfer to a freezer bag until I’m ready to use them. You can easily pop these babies in your gym bag, purse, brief case or car for a sustaining nourishing snack.
Feel free to get creative and personalize your own family’s energy balls. You can add in whatever dried fruit you like, play with the sugar amount if you want a sweeter after dinner treat or swap the quinoa for another cooked whole grain.
Give these babies a try and let me know what you think by leaving me a comment below. What’s our favourite add ins for energy balls? Happy snacking!
Gluten Free Energy Balls with Quinoa & Coconut
Ingredients
- 2 cups cooked quinoa
- 1/2 cup unsweetened toasted shredded coconut
- 1/2 cup plus 2 tbsp natural almond butter
- 2/3 cup flax seeds ground
- 2 tbsp honey
- 1/3 cup dried freeze dried mango minced
- Pinch salt
- Additional toasted unsweetened shredded coconut for sprinkling (if desired)
Instructions
- Mix together the quinoa, coconut, almond butter, flax, honey, mango and a pinch of salt.
- Roll into 32 balls.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Felicia says
can I substitute coconut shreds for something else?
Abbey Sharp says
I haven’t tried substituting the coconut as it’s a key ingredient, but if you try another mix-in let me know how it goes!
Aly says
Hey Abbey, this recipe looks great! Just want to check, how long can the balls be kept in the fridge and freezer? Thanks.
Abbey Sharp says
Freezer about 6 months, fridge about a week.
Sara says
Love grilled peaches!
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