First off, let me just say that my boys came up with the name for these treats. I really am trying hard to raise gentlemen, but once the word ‘nutty balls’ was uttered, there was no going back – although I did insist we insert the word ‘snack’ in-between. I admit I did roll my eyes and let out a heavy sigh – but then a laugh. Lord have mercy – there’s 4 of them! (5 if you count my husband)
Whatever you decide to call them, I hope you enjoy this Gluten Free ‘Nutty Snack Balls’ Recipe as a treat or snack. If you don’t want to make them into ‘balls’, you can easily make them into bars or whatever shape you want. They make a great after school snack or dessert.
You can also substitute the nuts for whatever you have on hand or are not allergic to. If I run out of Macadamia nuts, it’s easy to swap them for Pecans, Almonds, etc…
The Tools & Ingredients Used in this Recipe:
No Bake Nutty Snack Balls Recipe – A perfect Gluten & Dairy Free Snack or Treat.
- 1 1/2 Cups Walnuts
- 1 1/2 Cups Macadamia Nuts
- 1 1/2 Cups Unsweetened Coconut
- 1/2 Cup Coconut Flour + 1/4 Cup extra for Dusting
- 1 1/2 teaspoon Salt
- 1 Cup Brown Rice Syrup or Pure Maple Syrup
- 1/3 Cup Agave Nectar
- 1/4 Cup Coconut Oil
- 4 teaspoons Pure Vanilla Extract
- Line a Tray or Cookie Sheet with Wax Paper & Set Aside
- Place the Pitted Dates & Cashews in a medium bowl and add just enough water to cover them. Let them soak while you prepare your other ingredients (about 10-15 min).
- In your Food Processor, add the Dry Ingredients (Mac Nuts, Walnuts, Coconut, Coconut Flour & Salt). Pulse until well finely ground and blended, then empty the mixture out into a large bowl.
- Add your bag of Chocolate Chips and mix together.
- In your Food Processor, add the Wet Ingredients (Brown Rice Syrup, Agave Syrup, Coconut Oil, Vanilla). Drain your soaked ingredients well and add them to the Food Processor. Blend well until the mixture is completely pureed. Add this wet mixture to your large bowl and mix well with a spatula.
- Add both boxes of Cereal to the mixture and stir until every piece is evenly coated.
- Using a large Cookie Scoop (aka meatball scoop), scoop ‘balls’ of mixture onto the wax paper lined tray.
- Using a basting brush, Dust the tops of the balls with Coconut Flour. This will help them not to be so sticky.
- Although you can eat these right away, they hold together much better after chilling. Place the tray into the fridge for approx. 1 hour.
- Cover & Store in the fridge until serving.
- You can also swap out the nuts for whatever nuts or seeds you’re not allergic to.
- If you swap out the Brown Rice Syrup for Maple Syrup, be sure to add a little more Coconut Flour to help thicken the mixture.
- Serving Size: 1 Ball
- Calories: 65