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.
Expert Tips + Ingredient Substitutions For Raw Chia Seed Nut Butter Balls
Here are some expert tips to make this recipe perfectly:
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.
Want More Healthy Plant-Based Vegan No-Bake Dessert Recipes?
Check out these:
- Healthy Peanut Butter Cups
- Chocolate Peanut Butter Swirl Bark
- Clean Eating Copycat Peanut Butter Tagalongs
- or my CLEAN DESSERTS Cookbook with 72 plant-based vegan + gluten-free no-bake desserts made with clean, real food ingredients just like this one that you will love!
Hi, I’m Karielyn! I’m a cookbook author and creator of The Healthy Family and Home website. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.