Our well-being has been a big focus for us recently. It’s not that we were super unhealthy or anything, but ever since we came back from Europe, it’s kicked up a notch. Our nutrition, in addition to other things such as exercise, sleep schedule, and reducing waste, has become a priority. Jacob and I both snack a fair amount, so we’ve been trying new recipes and searching for new, healthy alternatives. It’s not always easy. These coconut almond balls have been a great solution and I'm sure you'll enjoy them, too!

Don't they just look ahh-mazing?

Ingredients

There are only four ingredients in these coconut almond balls, all of which I can pronounce. And spoiler, two of those ingredients are coconut and almonds! I love when I know exactly what’s going into my food. Don’t get me wrong, I don’t always scrutinize all of my food or anything, but I always get a kick when I can read all of the ingredients. It makes me happy. Which automatically means these coconut almond balls make me happy, right?

They got Jacob’s stamp of approval, too! He thinks they’d be great frozen and I have to agree.

So, what's in these energy balls? Coconut, whole almonds, almond butter, and prunes! Super easy. Technically, there's also olive oil and salt. Should those be included in the ingredient count? I have no idea!

I know recipes are a little out of the ordinary for our site, but I truly believe that there’s a strong correlation between eating well and exploring outside. They go hand in hand. Not only does healthy food come (almost) directly from nature, but it also fuels your body way more than processed junk. Which lets you get out and enjoy nature!

One of my goals for 2019 is to bring you more nutritious recipes that you can enjoy on and off the trails. I hope you enjoy my mishaps in the kitchen!

These coconut almond balls are super easy to make and keep well in the fridge for up to a week. I’ll be honest though, I doubt you’ll keep them that long!

They’re great for breakfast, mid-morning snacks, mid-afternoon snacks… or really any snacking time. They’re also great for refueling on the trail or after a workout. Long story short, just eat them whenever you want!

For anyone baking-challenged like me — I just can’t follow the recipe, I’m always substituting — these are perfect. Just throw everything in a blender or food processor and bam, you’re done! The prunes make it super sticky, though, so your blender might have trouble blending it all at once. I split the ingredients into three and it worked fine.

Enjoy!

 

AuthorSamCategoryHealthy, SnackDifficultyBeginner

Healthy, delicious, and easy snacks to enjoy any time of the day!

Yields15 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
 2 cups prunes
 1 cup whole almonds
 ½ cup almond butter
 1 ½ cups unsweetened, shredded coconut
 2 tsp extra virgin olive oil
 ½ tsp sea salt
1

Chop almonds into small pieces.

2

Add olive oil to a medium frying pan and spread the chopped almonds along the bottom, coating with oil. On medium-high heat, cook the almonds until they become fragrant, about 2 minutes.

3

Add sea salt to almonds and stir. Continue cooking almonds for about five minutes until they brown slightly, stirring every 30 seconds. Remove from heat and set aside.

4

Halve the coconut. Mix everything in a bowl and split into thirds.

5

Add your mixture to a blender or food processor, one third at a time. Blend until mostly smooth.

6

Add the remainder of the coconut to a bowl. Roll mixture into bite-sized balls and roll in the coconut, coating it

7

Place the balls on a flat surface and let sit for two hours.

8

Store in an air-tight container in the fridge for up to a week or in the freezer.

Ingredients

 2 cups prunes
 1 cup whole almonds
 ½ cup almond butter
 1 ½ cups unsweetened, shredded coconut
 2 tsp extra virgin olive oil
 ½ tsp sea salt

Directions

1

Chop almonds into small pieces.

2

Add olive oil to a medium frying pan and spread the chopped almonds along the bottom, coating with oil. On medium-high heat, cook the almonds until they become fragrant, about 2 minutes.

3

Add sea salt to almonds and stir. Continue cooking almonds for about five minutes until they brown slightly, stirring every 30 seconds. Remove from heat and set aside.

4

Halve the coconut. Mix everything in a bowl and split into thirds.

5

Add your mixture to a blender or food processor, one third at a time. Blend until mostly smooth.

6

Add the remainder of the coconut to a bowl. Roll mixture into bite-sized balls and roll in the coconut, coating it

7

Place the balls on a flat surface and let sit for two hours.

8

Store in an air-tight container in the fridge for up to a week or in the freezer.

Coconut Almond Balls