Cashew Butter Energy Balls (gluten free, dairy free, paleo)

Do you remember the Samoa Girl Scout cookies? I think they were renamed Caramel Delights! Well, for me, these are reminiscent of those tasty rings of heaven.

This past weekend we were invited to our annual neighborhood cookie swap (I know, we have the best neighbors ever) and I knew I wanted to make something healthy-ish so I could throw the extras in the freezer for whenever I need a quick fix for a sweet craving. It helps to have things like these energyballs on hand so I can just take one out when the mood strikes and not go crazy eating other sweet treats simply because they are in front of me. The addition of some tasty flavored protein powder and healthy fats from the cashew butter slows the release of glucose into the bloodstream which provides some longer lasting energy and will help you to not go into an all out sugar binge. But the honey and chocolate chips make them just indulgent enough!

I love this recipe because it is also very forgiving. You could eyeball the amounts and still get it right… adding a little bit more honey or powder to get the consistency just right! Here’s how you make it:


  • 1 cup cashew butter (I made my own by combining cashews and olive oil in the food processor and pulsing until creamy)
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 4 pitted medjool dates
  • 1/2 cup gluten free oats
  • 1/2 cup protein powder (I like the Rootz brand for this recipe, but you can use whatever chocolate flavored protein powder you like!)
  • 1/4 cup dark chocolate chips (Enjoy Life dairy free brand or Pascha are my favorites)
  • 4 Tate’s gluten free Ginger Zinger cookies (you can make your own gingerbread cookies, but Tate’s are the perfect level of crunchy crispy for this recipe. I know they are available at Whole Foods and Target.)
  • 1/4 cup finely shredded coconut

To make:

  1. Place all ingredients except the Tate’s cookies and coconut into the food processor. Blend on high until a dough forms.
  2. Put Tate’s cookies in a ziploc bag and smash into tiny crumbs. Add the coconut into the bag.
  3. Take small handfuls of the dough and roll into 1-2″ balls.
  4. Roll each ball in the ziploc bag to coat with the ginger cookie and coconut crumbs.
  5. Place each ball on a parchment lined cookie sheet.
  6. Place all balls in the fridge until ready to enjoy!


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For the first time ever this entire post was written from my phone while Emelia napped on my lap, so please let me know if there are any formatting or linking issues! 😘

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