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Avocado & Nut Butter Energy Balls

Avocado & Nut Butter Energy Balls

Snack
Prep Time
45min
Cook Time
30min
Servings
4
Calories
278
Chef's Note

For the best texture and flavor, make sure your avocado is perfectly ripe - it should yield slightly to gentle pressure. These energy balls can be frozen for up to 3 months; just thaw in the refrigerator for a few hours before enjoying. The monk fruit sweetener can be replaced with honey or maple syrup if preferred, though this will slightly increase the carb content.

Tags
high-protein
high-fat
no-bake
gluten-free
meal-prep
energy-boosting
keto-friendly
high-fiber
snack
nuts
Ingredients

  • 1 large ripe avocado

  • 1 cup natural almond butter

  • 1 cup whey protein powder (unflavored)

  • 1/4 cup ground flaxseed

  • 3 tablespoons chia seeds

  • 1/4 cup hemp hearts

  • 1/4 cup coconut flour

  • 2 tablespoons unsweetened cocoa powder

  • 2 tablespoons monk fruit sweetener

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon sea salt

  • 1/2 cup chopped walnuts

  • 1/4 cup unsweetened shredded coconut

Instructions
  • 1

    In a food processor, blend 1 large ripe avocado until smooth and creamy, about 1 minute.

  • 2

    Add 1 cup natural almond butter and 1 teaspoon vanilla extract to the food processor and blend until well combined, approximately 1-2 minutes.

  • 3

    In a large mixing bowl, combine 1 cup whey protein powder, 1/4 cup ground flaxseed, 3 tablespoons chia seeds, 1/4 cup hemp hearts, 1/4 cup coconut flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons monk fruit sweetener, 1 teaspoon cinnamon, and 1/4 teaspoon sea salt. Mix thoroughly.

  • 4

    Transfer the avocado and almond butter mixture to the bowl with the dry ingredients. Using a spatula, fold everything together until well incorporated, about 3-5 minutes. The mixture should be thick and slightly sticky.

  • 5

    Fold in 1/2 cup chopped walnuts, reserving a small amount for garnish if desired.

  • 6

    Cover the mixture and refrigerate for 20 minutes to firm up, making it easier to roll into balls.

  • 7

    Line a baking sheet with parchment paper. Place 1/4 cup unsweetened shredded coconut in a small bowl.

  • 8

    Remove the mixture from the refrigerator. Using a tablespoon measure or cookie scoop, portion out the mixture and roll into 16 balls (4 servings of 4 balls each).

  • 9

    Roll each ball in the shredded coconut to coat the outside, pressing gently to adhere.

  • 10

    Place the finished energy balls on the prepared baking sheet and refrigerate for at least 1 hour to set completely.

  • 11

    Store in an airtight container in the refrigerator for up to 5 days.

Nutrition Information (per serving)
278
Calories
21g
Protein
14g
Carbs
16g
Fat
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