These Vegan Energy Ball Recipes Are Everything But Basic 

mbg Contributor By Caroline Muggia
mbg Contributor
Caroline Muggia is a writer, environmental advocate, and registered yoga teacher (E-RYT) with a B.A. in Environmental Studies & Psychology from Middlebury College.

Image by Ina Peters / Stocksy

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Energy balls are a great snack option when you're on the go. They're small and (usually) packed with good stuff like protein, fiber, and superfoods. While we love the classic almond butter balls recipe, it's fun to experiment and switch things up.

Emma Hollingsworth, a certified health coach and the author of the new cookbook Vegan Treats, shared three different spins on the classic energy ball recipe, and they're all gluten-free, dairy-free, and refined-sugar-free. Her strawberry cheesecake balls have no cheese in them whatsoever but taste authentic thanks to the blended cashews and lightly sweet dates.

If you're looking for a spicy, zesty treat, then the apricot, carrot, and ginger balls are for you. Mix in your dried apricots (opt for the organic ones; they're juicier), refreshing carrots, and a sprinkle of ginger for a slightly spicy delight.

Last but not least, for those looking for all-day energy, there are the coconut-cashew balls. "These are my staple snack. They are chewy, coconutty, and chock-full of good ingredients," said Emily. This recipe is packed with high-quality fats and protein, so you'll be able to keep going no matter what.

We hope these healthy treats make it into your bag!

Strawberry Cheesecake Balls

Makes about 12 balls


  • 1 cup pitted Medjool dates
  • 1 cup raw cashews
  • ½ cup hulled strawberries
  • 2 cups ground almonds
  • freeze-dried strawberries, crushed, for coating (optional)
  1. Process the dates, cashews, and strawberries in a food processor until they form a thick paste. 
  2. Pour into a mixing bowl and stir in the ground almonds until well mixed. 
  3. Roll the mixture into about 12 balls and place in the fridge for an hour to firm up. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Roll in crushed freeze-fried strawberries before serving, if desired. 
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Apricot, Carrot, Ginger Balls

Makes about 15 balls


  • ½ cup sunflower seeds
  • 1 cup pitted Medjool dates
  • ½ cup desiccated coconut, plus extra for coating
  • 1 cup dried apricots 
  • ½ cup grated carrot 
  • 1 teaspoon ground ginger


  1. Grind the sunflower seeds in a food processor for 1 minute. 
  2. Add all the other ingredients and process for about 1 minute, or until they form a sticky mixture.  
  3. Roll the mixture into about 15 small balls, then roll in more coconut to coat. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
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Coconut Cashew Balls

Makes about 16 balls


  • 1 cup raw cashews 
  • ½ cup cashew butter
  • ½ cup desiccated coconut
  • 2 tablespoons coconut oil
  • 1½ cups pitted Medjool dates
  • 2 tablespoons chia seeds
  • ¼ cup dried cranberries


  1. Process the cashews, cashew butter, coconut, coconut oil, and dates in a food processor for 2 to 3 minutes, until they form a sticky ball. Add the chia seeds and cranberries and pulse for a minute until they are mixed in.
  2. Roll the mixture into about 16 balls and place in the fridge for an hour to firm up. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
Based on excerpts from Vegan Treats by Emma Hollingsworth with the permission of Kyle Books, an imprint of Octopus Books. Copyright © 2019.

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