Fat balls seem to be everywhere these days. Lee Tilghman of @LeeFromAmerica swears by them, @MeetTheSource sells out of them almost instantly, and they’re even popping up in the deli sections of our favorite healthy grocers like Erewhon and Whole Foods.
And here’s the thing—they’re really easy to make at home! We’re obsessed with nutritionist McKell Hill of Nutrition Stripped’s version of coconut energy balls because they are low in sugar, high in healthy fats, and loaded with skin-boosting collagen. The hardest part? Rolling all the balls without eating all the batter first!
Coconut Energy Balls
- 1 cup unsweetened coconut shreds
- ½ cup walnuts
- ¼ cup pepitas
- ½ cup cashews
- ¼ cup almonds
- 2 tablespoon cacao nibs
- Pinch of sea salt
- Pinch of ground cinnamon (optional to also add ground cardamom)
- 1 teaspoon lemon zest
- 3 drops of stevia extract, to taste (optional)
- ½ cup melted coconut oil
- ½ cup melted (or warm) coconut butter
- ½ cup unsweetened almond milk
- ¼ cup tahini
- Using a food processor or a high-speed blender, first pulse all the nuts and seeds to a fine flour consistency.
- Next add in the almond milk, melted coconut oil, coconut butter, stevia, and tahini. Pulse to combine until the mixture resembles dough when you squeeze in between your fingers.
- Place the mixture in the refrigerator to chill for 20 minutes to harden the mixture just a bit before rolling with your hands. Coconut oil is the binder in the recipe and when chilled, it solidifies, so the heat from your hand may start to soften the mixture.
- Use your hands to roll the dough into small bite-size balls, place them on a plate or sheet to put in the refrigerator. Repeat until all the dough has been rolled into balls.
- Immediately chill the coconut energy balls in the fridge for at least 1 hour before serving.
- Store in the refrigerator for up to 3 weeks in a glass container.
- Ideally, let thaw for 5 minutes before enjoying.