Snack Balls (gluten-free, dairy-free, egg-free)
Make-Your-Own Snack Balls!
Naturally gluten-free, dairy-free, egg-free (can be made nut-free)
Snack Balls (feel free to recommend a better name!!) are a staple in our house. I can make up a batch on the weekend, and they (usually) last all week. I love them because they are super easy to make, you can vary the ingredients as much as you want, they taste great, and they are kid-friendly! My 2.5 year-old son loves to help me make these snack balls and they’re great for lunchboxes (may need to use the nut-free version) or an afternoon snack because they taste like cookies! Bonus: it’s totally safe to eat the batter!
-I recommend using a food processor for this recipe. You can also use a high-speed blender, but you may lose some of the batter under the blades.
-You do not have to bake the snack balls, but they are much more transportable when baked (great for food bags!).
-My recipe was inspired by this awesome one from Alysa Bajenaru, the Inspired RD.
- 2 cups dried fruit of choice – I recommend raisins, craisins, or unsweetened tart cherries (dates, apricots, etc. will also work, but they are VERY sweet)
- 2 cups of nuts (almonds, pecans, walnuts), seeds (pumpkin, sunflower), and/or coconut flakes (unsweetened) – you can do any combination as long as it equals 2 cups (NOTE: use pumpkin, sunflower seeds, and/or coconut for a totally nut-free version; if you react to coconut, just use the seeds)
- 1 packet gluten-free hot cereal or gluten-free instant oats (about 1/2 cup cooked)
- ¼ cup chia seeds or flax seeds or hemp hearts (optional)
- 1 teaspoon cinnamon (optional)
- 1/4 teaspoon cardamom (optional) – nutmeg, cloves, ginger, or pumpkin pie spice would also be great!
- Salt to taste (optional) – I usually eyeball 1/2 teaspoon
- Pre-heat oven to 350 degrees. Soak dried fruit in hot water for 10 minutes. Cook hot cereal/instant oats per package instructions. Combine remaining ingredients in container that can easily be poured into food processor (optional).
- Drain dried fruit. Add all ingredients to food processor. Recommended order: dried fruit, hot cereal/instant oats, container of remaining ingredients. Pulse until batter is fully combined.
- Scoop batter onto baking sheet using spoon or small ice cream scoop. Makes about 24 snack balls. Bake for 15-17 minutes until edges are golden brown. Let cool before putting snack balls in airtight container. Baked snack balls can be left on counter, refrigerated, or frozen!
Enjoy on their own or crumbled on oatmeal, yogurt, or smoothie bowls.
Experiment with lots of different flavors and spices. Let me know your favorite combination in the comments below!