Amaze Balls are the perfect no-bake, gluten-free and paleo treat!
Now, before I launch into this recipe, let me say…
These are dessert. And while you’re a grown-ass adult who gets to decide what you put in your pie hole, when…
…be cool about it.
Should You Eat Protein Balls For Breakfast?
I don’t intend these to be eaten regularly as a breakfast, a post-workout meal, or any of the other nonsense I see the online clean-eating crowd promoting like, “Protein balls for breakfast!” No, grow up and eat a real meal.
Okay, we got that out of the way.
Amaze Balls are my take on a popular refrigerated treat that came on the market a few years ago. And while it’s convenient to grab a package and go, they’re pretty dang expensive.
So I broke out my recipe notebook and started fiddling around with ingredients to make my own version.
I’ve provided you the base recipe to make vanilla-flavored Amaze Balls below. They’re pretty tasty on their own, but I know vanilla isn’t all that exciting, so I created four different variations.
What’s Are the Ingredients in These Amaze Balls?
The Amaze Balls base is very simple: almond flour, shredded unsweetened coconut, honey, coconut oil, vanilla extract, and sea salt.
I haven’t tried this with any other nut flours; feel free to experiment if you can’t eat almonds or nuts in general. No promises though…you’re on your own.
For best results, I recommend finely ground, blanched almond flour. (Click here to see the one I used.) Blanched almond flour has had the almond skins removed, so the finished appearance is more aesthetically pleasing…
…and the finer grind means a more consistent texture.
Get unsweetened, shredded coconut for this Amaze Balls recipe. (Click here to see what I used.)
Skip the Sweetened Coconut Flakes
The pre-sweetened version is too sugary and has a gummier texture. If you can, look for a brand that has tiny pieces, not long strings. You could always break coconut flakes down with a food processor into smaller pieces if that’s all you can find.
I used raw local (from my yard) honey for this recipe, because it’s what I have on hand. Honey gives a nice depth of flavor that other sweeteners don’t have.
You could also use maple syrup if honey isn’t an option for you. I recommend against a dry sweetener like coconut crystals because it’ll throw off the ratio of coconut oil you need and make the balls crumbly.
How to Customize These Amaze Balls
Once you’ve made the Amaze Balls base recipe, choose one of the flavorings below. I’m guessing chocolate chip will be the most popular, but hey, who knows! For a truly dairy-free option, I used these mini chocolate chips.
Or, go out on a limb and make your own flavor combos. Just bear in mind: if you add a dry flavoring, you may need to add more coconut oil to combat crumbling.
How to Make Amaze Balls
After everything is mixed together, it’s time to rolls your balls. I used about 2 teaspoons of mixture per ball, but you can always make them bigger or smaller…whatever you’re into. (Sorry, but if you haven’t laughed by now, I don’t think we’re destined to be friends.)
If you use 2 teaspoons per ball, you’ll get about 12 balls.
Be sure to store the balls in the refrigerator so they firm up…though personally, I like to let mine soften up on the counter for a couple minutes before eating for maximum yumness.
Click below to watch the cooking video for my Amaze Balls recipe:
(And be sure to subscribe to my YouTube channel for fresh new cooking videos.)
Amaze Balls Base Recipe (see flavor options below)
These no-bake Amaze Balls are the perfect paleo treat. They're totally gluten-free and dairy-free, plus they come in 4 flavor options.
- 3/4 cup blanched almond flour
- 1/2 cup unsweetened shredded coconut
- Pinch sea salt
- 2 tbsp raw honey or maple syrup
- 6 tsp coconut oil melted
- 1 tsp vanilla extract
- Combine the almond flour, shredded coconut, and sea salt in a food processor. Pulse about 5 times until the dry ingredients are well mixed. (If you don't have a food processor, you can mix everything in a large bowl by hand.)
- Then, add the coconut oil, honey, and vanilla extract. Pulse about 15 times until the wet ingredients are evenly distributed.
- Check the consistency of the mixture. It'll look a bit crumbly, but should hold together when you try to form it into a ball. If it's too dry to form into a ball, add another tablespoon of coconut oil and mix again.
- If you're adding any of the flavorings below (strawberry, matcha, or mocha), add them to the dry ingredients, then proceed. If you're making chocolate chip, just gently mix them in by hand at the end.
- Form the final mixture into balls...I used about 2 teaspoons per ball. But hey, do what makes you happy, whether that means making them bigger or smaller.
- Store covered in the refrigerator until you're ready to eat.
For Chocolate Chip Sea Salt, mix in:
- 1.5 tbsp mini chocolate chips
- Extra pinch coarse sea salt
For Strawberry, mix in:
- 3 tbsp freeze dried strawberry powder (grind down freeze dried strawberries in a food processor or powerful blender
- 2 extra tsp coconut oil
For Matcha, mix in:
- 3/4 tsp matcha powder
For Mocha, mix in:
- 2 tbsp cocoa or cacao
- 1 tsp finely ground coffee
- 2 tsp coconut oil