Easy Vegan Protein Snack Balls ❘ Gluten & Nut Free

Recipe makes roughly 14 balls (1 1/2 inches (3.81 cm)).


1 cup (227 g) oat flour
1/3 cup (85 g) quick oats
1/2 cup (115 g) dried pitted dates
1/2 cup (115 g) dried apricots
1/2 cup (115 g) vegan chocolate chips
1 cup (227 g) sunflower seed butter


  1. If you don’t have oat flour, blend 1 cup (227 g) of quick oats in a blender until it turns into a powder (can be rough or fine)
  2. Roughly dice the dried fruits into small pieces
  3. Add all of the ingredients to a large mixing bowl
  4. With your hands, squish and knead all the ingredients together until fully combined (it should end up looking like a big cookie dough ball)
  5. Have a plate or sheet ready to put the balls on, then roll out 1 1/2 inch (3.81 cm) balls, just like you would with cookie dough
  6. These can be eaten right away, then stored in a zip lock bag in the fridge for up to two weeks, or the freezer for up to thirty days

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