These Raw Chia Seed Nutter Butter Balls are a quick and nutrient-dense snack to have on hand.
They are super easy to make and a perfect snack for adults and kids alike.
I love to use chia seeds whenever I can, because they are a good source of vegan calcium, fiber and keep you feeling full for longer.
These are made with almond butter, but you can use your favorite nut butter.
I’ve also used peanut butter and they were really good too.
Make sure you read in my tips below about adjusting the amount of almond flour you use depending on the type of nut butter you use because they vary in consistency.
This is a clean eating snack that’s ready in about 5 minutes and is raw, vegan, gluten-free, dairy-free, paleo-friendly and contains no refined sugar.
The nut butter I chose in the Raw Chia Seed Nut Butter Ball version was organic almond butter.
Want more healthy dessert recipes? Check out this, Chocolate Peanut Butter Swirl Bark, Clean Eating Copycat Peanut Butter Tagalongs or my Clean Eating Cookbook with an entire chapter of healthy, clean eating dessert recipes just like this one that you will love!
5 Fast Facts About Coconut Flour:*
- has the highest dietary fiber found in any flour at 58%
- 14% coconut oil
- 19% protein
- gluten-free
- helps promote blood sugar health
5 Fast Facts About Chia Seeds:*
- excellent vegetarian source of omega fatty acids
- easily digestible form of protein
- full of minerals and vitamins
- more anti-oxidants than flaxseed
- excellent source of dietary fiber
5 Fast Facts About Almonds (Almond Butter + Almond Flour):*
- excellent source of heart-healthy fats
- helps lower blood pressure
- rich in anti-oxidants
- helps control blood sugar
- high in magnesium, potassium, iron, zinc, and copper
5 Fast Facts About Maple Syrup:*
- contains manganese and zinc
- super high in anti-oxidants
- helps with inflammation
- 1/4 cup contains more calcium than the same amount of milk
- 1/4 cup contains more potassium than a banana
5 Fast Facts About Coconut Oil:*
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- helps to improve metabolism
- improves cholesterol levels
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tip #1: This recipe can be made with homemade almond butter using a Vitamix. For more recipes you can make with a Vitamix, visit my Vitamix Recipe Index page for more inspiration!
Tip #2: I’ve also made these with homemade peanut butter and they’re really good too. You may have to adjust the amount of almond flour you use depending on the brand of nut butter. Store-bought versions tend to be a little more runny than homemade and that will affect how much almond/coconut flour you will need to add.
Tip #3: It’s really hard to find true, raw, unpasteurized almond flour, but I’ve been able to find some here and it’s really good.
Raw Chia Seed Nut Butter Balls (Raw, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)
Print recipe | www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
- 1 cup organic almond butter (or other nut butter)
- 1/4 cup organic maple syrup
- 2/3 cups organic almond flour
- 1/4 cup organic coconut flour
- 1 tablespoon organic coconut oil
- 1/4 cup organic chia seeds
Directions
| Step 1 | In a medium size bowl, add all ingredients (EXCEPT the chia seeds) and stir until everything is well combined. Start with 1/4 cup of coconut flour. If the balls are too soft and don't hold their shape, gradually add a little more coconut flour until they reach a firm consistency. Take a spoonful out at a time and roll into bite-sized balls with the palms of your hands. Put the chia seeds in a separate small bowl. Roll the nut butter balls in the chia seeds until they are completely covered. Put the balls in the freezer for about 10 - 15 minutes to firm before serving. They will get soft if left out, so keep in the refrigerator or freezer until ready to eat. Enjoy! |
Note
This recipe will make approximately 20 - 22 small balls.
The recipe and photographs for "Raw Chia Seed Nut Butter Balls" by Karielyn Tillman of The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.
These look awesome! But the last time I ate chia seeds without first soaking them I got severe stomach pains. I looked it up online and read several places that you must always soak them before eating because they expand so much in the stomach it can cause discomfort. What are your thoughts?
Otherwise I really want to try these!
Hi there Amanda! It is definitely a good idea to always soak and dry your nuts and seeds before eating them, but maybe not chia seeds…depending on what you will be making with them.
It is true that chia seeds will expand when soaked, and they will also turn into a “gel-like” texture. For this recipe, it would not be good to soak them beforehand because they wouldn’t work as a crunchy coating for the outside of the nut butter balls. It would be ok to soak them when they are used in a “wet” recipe like chia pudding, smoothie bowl, smoothie, etc., but I really wouldn’t suggest soaking them for this recipe.
I’ve never experienced stomach pains or digestive issues when eating chia seeds unsoaked, but everyone is different š If you think they will upset your stomach, you could always just make the nut butter balls and roll them in hemp seeds or sesame seeds, both of which would still give you a crunchy coating and are nutrient-dense.
Thanks so much for your question and I hope you enjoy the recipe š
Did you change this recipe? I have had the link saved for a while and have made these a ton, but now the recipe looks different – I don’t think I used coconut oil??
Hi there Julie! I did! I tweaked it a little because I make them a little different every time and this is the combination of the way I’ve been making them the most.
If you try the updated version, I’d love to know which one you like better š
Thanks for the quick reply Karielyn! I will try making these tonight as a snack for my week ahead…can’t wait!
Hi Caroline! You’re very welcome! š
Instead of coconut flour would almond flour be an appropriate substitute?
Hi Caroline! Yes, you could substitute the coconut flour with almond flour. I would just start with an equal to equal substitution amount and then gradually add an extra tablespoon at a time until they are firm enough to roll into a ball shape.
Thanks for your question and I hope you enjoy the recipe š
I just made these for my boys. I didn’t have coconut flour so I cheekily used cocoa. They loved them. They’re delicious. I also tried out the chocolate chia seed pudding you described in the last post. Brilliant my boys loved it.
Hi Nerida! Oh wow…I would have never thought to use cocoa but I bet that was good!
In fact, I was getting ready to make another snack for today and I think I will try that out…I’ve already made two servings of the chia pudding this morning.
And I love how your boys eat the chia seeds…they are so nutritious!
Thanks for sharing your tip and I’m so glad you enjoyed them š
Hi Kariely,
I am obviously starting with your super simple recipes! LOL But this was another winner! Finished these just in time for my Husband to take a few on his way to water polo practice. He really enjoyed them and said that they seemed to give him more energy during practice. I bought some coconut flour about a month ago and had no idea what to do with it, so I will search your site for more ways to use this unique product.
~Robin
Hi Robin! Chia seeds are the bomb! They’re known as “runner’s food” because of the energy it gives you. The aztec’s used to consume them when traveling long distances. It also has great fiber, calcium and omega’s. I LOVE chia seeds!
I have a chocolate chia seed pudding I have been eating everyday for the past two weeks that I haven’t posted yet, but you use 1/2 cup non-dairy milk, 1 tbs cacao, 2 tbs chia seeds and 1 tbs sweetener of your choice (I use 1/2 smashed banana). Stir it well and put in the refrigerator for about 10 minutes until it gets thick. It is soooo good and filling!
And I love the coconut flour too because it’s gluten-free.
I’m glad you liked them…thanks for taking the time to let me know, I really appreciate it š
These look AWESOME. What kind of nut butter did you use?
Hi Emily! I’ve made these several different ways (peanut butter is really good too), but for this recipe, I used organic almond butter.
Thanks for your question and I hope you enjoy the recipe š