Peanut butter balls are a classic no-bake favorite. Combine a couple of ingredients, shape and refrigerate—not even the most basic cookie recipe could satisfy a sweets craving that quickly and easily. But if you have peanut allergies, it’s back to the baking bowl. Unless, of course, you use a safer spread. These bite-sized treats are made with sunflower seed butter—a rich, creamy nut butter substitute that everyone can enjoy. The compliments will roll in when you pop them into mini cupcake liners and arrange them on a tray.
No-Bake Sunflower Seed Butter & Coconut Balls
Ingredients
½ cup organic sunflower seed butter
1 ripe banana, peeled
1 cup finely grated unsweet coconut flakes plus ½ cup for rolling balls
2 Tbsp. ground flaxseed
1 medjool date, pitted and soaked in hot water for 3 minutes
Directions
- In food processor, combine sunflower seed butter, banana, 1 cup of coconut flakes (reserve remaining ½ cups for rolling), flaxseed and pitted date; process until well combined.
- Scoop out mixture using mini cupcake scooper; roll into balls. (Note: Dough will be sticky.) Set each ball on parchment paper.
- Spread remaining ½ cup of coconut flakes on a large plate. Roll balls in coconut flakes to coat, one at a time.
- Place each ball into mini paper cupcake liner.
- Store balls in the fridge or freezer.
Nutrition info: 110 calores; 8 grams fat; 1 g fiber; 3 grams sugar; 2 grams protein; 87 mg potassium