These easy no bake Peanut Butter Coconut Balls are sweet and salty. Delicious, ready in 15 minutes, and a source of healthy fats and protein. Made with oats, peanut butter, and dates. Make a batch to set yourself up for weekday snacking success. (Vegan & Gluten Free)
Pulse ingredients: To a food processor, add quick oats, coconut, peanut butter, peanuts, dates, cinnamon, and salt. Pulse until the texture of coarse sand (no large pieces of date should be visible).
Add oil and syrup: Add coconut oil and maple syrup to food processor. Pulse until mixture comes together in a ball.
Form balls: Scoop 16 balls of dough, and use your hands to compact and roll them until smooth (see note 2). Roll each ball in more shredded coconut, until covered. Place in airtight container and refrigerate until firm.
Notes
Peanut Butter & Peanuts:Unsalted is recommended because this recipe adds salt separately. But, you can substitute salted peanut butter/peanuts instead. If you're sensitive to salt and using salted peanut butter/peanuts, feel free to reduce the added salt to taste.
Coconut Oil: If your mixture seems too dry to stick together when compressed, you can add more coconut oil in small increments.
Storage tips: Store in an airtight container for up to 5 days. For longer storage (up to 3 months), freeze in a freezer bag. Defrost frozen balls in the fridge overnight.