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“PB&J” Energy Balls by Michelle Tam https://nomnompaleo.com
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“PB&J” Energy Balls

Nope—there’s actually no peanut butter or jelly in these bite-size "PB&J" energy balls, but their nutty crunch and sweet strawberry flavor never fail to bring back fond memories of munching on my favorite after-school snack. In fact, I created this recipe for our latest cookbook, Ready or Not!, because I wanted a portable and crave-worthy bite that’s easily made in a flash. (If you don’t already own a copy of our second cookbook, what are you waiting for? Buy one here!)
Unlike the PB&J sandwiches I used to make for myself, these homemade treats are made with just nuts and fruit (and a pinch of salt). So when you need a pick-me-up after a long run, a hard workout, or an afternoon of gardening like a maniac, just pop a ball or two in your mouth, and I guarantee you’ll feel like a kid again. And yes, your kids will love them, too!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Snack
Cuisine: Energy Balls, Gluten-free, Paleo, Vegan, Vegetarian
Servings: 15 balls
Calories: 95kcal
Author: Michelle Tam


  • ½ cup 10 grams freeze-dried strawberries
  • ½ cup 60 grams dry-roasted unsalted almonds
  • 1 cup 150 grams pitted and chopped dried Medjool dates
  • Diamond Crystal brand kosher salt
  • ¼ cup unsweetened shredded coconut toasted in a 300°F oven until golden, about 3 minutes


  • Pulse the freeze-dried strawberries in a food processor until it forms a powder. Let the pink dust settle.
  • Toss in the almonds. Pulse to roughly chop the almonds. Transfer the chopped almonds and strawberry powder to another bowl.
  • Throw the dates into the now-empty food processor bowl, and pulse a few times to roughly chop up the pieces. Then, pulverize the dates until they form a sticky ball that thwacks against the side of the work bowl. (If your dates are especially dry, you can add a few drops of water to get the right consistency.)
  • Add the strawberry powder, almonds, and a pinch of salt to the sticky date paste in the food processor bowl. Pulse a few times until combined. The result should be a dense mass that comes together as a nutty dough.
  • Pinch off about a tablespoon of the dough and roll it in your palms to form a smooth ball. Repeat ’til you’re out of dough.
  • Put the toasted shredded coconut in a shallow plate or a piece of parchment paper. Toss each of the balls into the coconut, making sure to coat the entire surface.
  • You can refrigerate your balls in a covered container for up to 1 week, or freeze ’em for up to a month.



Feel free to substitute another freeze-dried fruit of your choice for the strawberries to mix things up. I’ve had great success blitzing up these energy balls with freeze-dried blueberries and raspberries. Also, if your dates have been hanging out in your pantry for a while and are no longer super moist, add a few drops of water when you’re blending them together, and your balls will form beautifully!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 95kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Fiber: 2g