Gluten Free Energy Balls stacked on a plate.

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Description

These no bake Energy Balls are cute and the tiny bite provides a little pick-me-up just when you need it. They are packed with all the goodness of oats, nuts, seeds and dried fruit.

In winter these are a perfect great grab-and-go snack in your pocket when skiing. I actually like them best right out of the freezer.  In the summer heat these Energy Balls won’t stand up to travel in the heat but they’re a delicious reward at the end of a long day hiking when dinner is still hours away.

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Get The Tools – Energy Balls

Every kitchen needs a few tools and when you have the right tool for the job the process is often a lot easier. To make my gluten free energy balls I used a small ⅛ cup size measuring cup (that’s 2 tablespoons). I pressed the mixture into the measuring cup then turned it upside down onto waxed paper and tapped it out. If your kitchen is really hot you will need to harden the mixture slightly before shaping them so just put it in the fridge for 10-15 minutes.

If making these cute little balls seems too tedious, you can easily make Energy Bars in an 8-inch by 8-inch square baking pan or even little disks in a mini muffin tin. They can be frozen right in the tin and come out looking like Energy Pucks. How Canadian is that, eh!

Let me know in the comments below how you made your Energy Balls and what ingredient you think is essential.

More No-Bake Recipes

Canadian Eatmore Bars cut into diamonds for a nice presentation

Eatmore Bars cut into diamonds on a turquoise and white plate.
Canadian Eatmore Bars

My mom’s good old-fashioned, sugar filled Uncooked Dainties, the first cookie I learned to make.

A plate showing the classic Canadian cookie, gluten free Uncooked Dainties
Uncooked Dainties

Ingredients

BOWL #1
1 cup GF whole oats
¼ cup almonds
¼ cup pumpkin seeds
¼ cup coconut flakes
1 Tbsp sesame seeds (optional)
BOWL #2
1 cup GF cornflakes, Rice Krispies or Quinoa Puffs
⅓ cup dried cherries, chopped
⅓ cup golden raisins
⅓ cup dried apricots chopped
¼ cup chocolate chips or dark chocolate bits
LIQUID
¼ cup butter
¼ cup brown sugar
¼ cup honey
½ tsp vanilla
⅛ tsp salt

Directions

1
Preheat oven to 350°F.
2
On large baking sheet combine oats, nuts, seeds and coconut. Toast for 10 minutes, stirring half way through cooking time to prevent burning. Cool completely.
3
In a large bowl combine the cereal and fruit. Add the cooled oat/nut/seed mixture and stir to evenly combine ingredients.
4
In a large measuring cup or bowl combine butter, sugar, honey, vanilla and salt. Microwave for 1 minute, whisk until smooth. Microwave for another minute if needed. Add to dry ingredients mixing thoroughly.
5
Press into balls or pack firmly into a mini muffin tin. Freeze until firm. Best served cold.
6
ENERGY BARS - Press mixture into a greased or non-stick 8-inch x 8-inch baking pan. Freeze until firm.

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Ingredients

Directions
  • BOWL #1
  • 1 cup GF whole oats
  • ¼ cup almonds
  • ¼ cup pumpkin seeds
  • ¼ cup coconut flakes
  • 1 Tbsp sesame seeds (optional)
  • BOWL #2
  • 1 cup GF cornflakes, Rice Krispies or Quinoa Puffs
  • ⅓ cup dried cherries, chopped
  • ⅓ cup golden raisins
  • ⅓ cup dried apricots chopped
  • ¼ cup chocolate chips or dark chocolate bits
  • LIQUID
  • ¼ cup butter
  • ¼ cup brown sugar
  • ¼ cup honey
  • ½ tsp vanilla
  • ⅛ tsp salt
  1. Preheat oven to 350°F.
  2. On large baking sheet combine oats, nuts, seeds and coconut. Toast for 10 minutes, stirring half way through cooking time to prevent burning. Cool completely.
  3. In a large bowl combine the cereal and fruit. Add the cooled oat/nut/seed mixture and stir to evenly combine ingredients.
  4. In a large measuring cup or bowl combine butter, sugar, honey, vanilla and salt. Microwave for 1 minute, whisk until smooth. Microwave for another minute if needed. Add to dry ingredients mixing thoroughly.
  5. Press into balls or pack firmly into a mini muffin tin. Freeze until firm. Best served cold.
  6. ENERGY BARS - Press mixture into a greased or non-stick 8-inch x 8-inch baking pan. Freeze until firm.