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Energy Balls with Quinoa and Coconut

BT Calgary | posted Monday, Jan 9th, 2017

energy balls

Courtesy of Abbey Sharp from Abbey’s Kitchen


  • 2 cups cooked quinoa
  • 1/2 cup unsweetened toasted shredded coconut
  • 1/2 cup plus 2 tbsp natural almond butter
  • 2/3 cup flax seeds ground
  • 2 tbsp honey
  • 1/3 cup dried freeze dried mango minced
  • Pinch salt
  • Additional toasted unsweetened shredded coconut for sprinkling (if desired)


  1. Spray 12 regular-sized muffin tins with non-stick cooking spray or use silicon muffin tins.
  2. Divide the batter between each of the muffin tins. Smooth out the surface.
  3. Bake for 25 minutes or they feel fairly firm.
  4. Enjoy immediately, or pop into a freezer bag and freeze. When ready to eat, either simply thaw in the fridge overnight (and enjoy at room temperature) or pop it into the microwave for 20 seconds to enjoy warm.

— Enjoy —