Salted Coconut-Caramel Energy Balls


A blend of dates, sunflower seed butter, salt and vanilla make these bites surprisingly reminiscent of salted caramel--both in taste and texture. Unlike our ultra-easy mix-and-match basic energy ball recipe, you'll need a blender to make a paste for the base of these balls, but the extra effort is oh-so-worth it for the sweet and satisfying result.

Prep Time:
30 mins
Total Time:
30 mins
36 balls


  • 4 dozen pitted dates (about 3 cups)

  • ¾ cup creamy sunflower seed butter

  • 6 tablespoons warm water

  • 1 ½ teaspoons kosher salt

  • 1 ¼ teaspoons vanilla extract

  • 2 cups rolled oats (see Tip)

  • 6 tablespoons coarsely chopped toasted pecans

  • ½ cup unsweetened shredded coconut


  1. Combine dates, sunflower seed butter, water, salt and vanilla in a blender. Blend until mostly smooth with a few small bits. Transfer to a medium bowl. Add oats and pecans; stir well.

  2. Place coconut in a small bowl. Scoop a tablespoon of the date mixture and roll it into a ball. (Dampen your hands to prevent sticking.) Roll the ball in the coconut to coat. Repeat with the remaining mixture.

    salted coconut caramel energy balls


To make ahead: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

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