No-Bake Energy Balls

Tanya Eisenwasser

Print Recipe

No-bake energy balls with oats, macadamia butter, and coconut.

Prep 15 min

Cook 1 min

Serves 12

Gluten-freeDairy-freeVegan

Ingredients

• 1 cup gluten-free rolled oats
• 1/2 cup macadamia nut butter
• 1/4 cup unsweetened shredded coconut
• 3 tablespoons maple syrup
• 1/4 teaspoon sea salt
• 1/4 teaspoon vanilla powder (optional, if tolerated)

Instructions

Mix

1. Add the oats and shredded coconut to a large mixing bowl.
2. Add the macadamia nut butter, maple syrup, salt, and vanilla powder if using.
3. Stir with a spatula or wooden spoon until everything is well combined. The mixture should hold together when pressed.
4. If the mixture is too dry, add another tablespoon of maple syrup. If too wet, add a tablespoon of oats.

Shape

1. Refrigerate the mixture for 10 minutes to make it easier to handle.
2. Scoop about 1 tablespoon of mixture and roll between your palms to form a ball.
3. Place on a plate or baking sheet lined with parchment paper.
4. Repeat until all the mixture is used. You should get about 12 balls.

Chill

Refrigerate for at least 30 minutes before eating. This helps them firm up and hold their shape.

Tips & Substitutions

• Use certified gluten-free oats. Regular oats are often cross-contaminated with wheat during processing.
• Use the freshest nut butter and coconut you can find. Rancid nut butter or stale coconut can be problematic. Check expiration dates and smell before using.
• No dried fruit here. Dried fruit can be problematic for histamine intolerance due to the drying and storage process.
• Swap macadamia nut butter for sunflower seed butter if you react to tree nuts.
• If the mixture is too dry, add another tablespoon of maple syrup. If too wet, add a tablespoon of oats. The dough should hold together when pressed.

Why This Works

Oats. Naturally gluten-free (when certified) and generally well tolerated. They provide fiber and create a sturdy base that holds the balls together.

Macadamia nut butter. Macadamia nuts are among the better-tolerated nuts for many people with histamine intolerance. They add healthy fats and protein for a more satisfying snack.

Shredded coconut. Generally well tolerated and adds texture and mild sweetness. Look for unsweetened varieties without added preservatives.

Maple syrup. A natural sweetener that is generally well tolerated in moderate amounts. It binds the mixture and adds just enough sweetness.

Storage

Store in the refrigerator in an airtight container and eat within 1-2 days, or freeze extras right away for longer storage. These are best kept cold since the nut butter softens at room temperature. Grab them straight from the fridge or freezer for the best texture. For best freshness, freeze any you won't eat the same day.

Not sure if an ingredient is safe? Histamine Tracker includes a database of 1,000+ foods with histamine ratings to help you cook with confidence.