This may be a controversial opinion, but I think cashew butter is one of the more underrated nut butters. I use it often to make cashew butter cookies and caramel fudge because it’s not as overpowering as almond butter, but it still provides the same rich, creamy texture. Inspired by peanut butter balls and almond butter balls, I used cashew butter to make these easy 3-ingredient, protein-packed energy balls.
Recipe Highlights
It’s only 3 ingredients. And still, this recipe turns plain cashew butter into a truly delicious snack. Takes minutes to make. All you need is one mixing bowl and 5 minutes of hands-on time. The rest of the time is spent letting the fat bombs chill in the fridge. Easy to customize. Dip the balls in melted chocolate or add in some mix-ins. The options are endless, and I’ll be sure to give you plenty of inspiration later on.
If you have a container of half-empty cashew butter in your pantry that you don’t know what to do with, this is the perfect recipe for you to try. It will make cashew butter a staple on your shopping list.
Ingredients needed
Just 3 basic ingredients are all that stand in the way of you and these cashew butter protein balls.
Cashew butter. Smooth and drippy unsalted cashew butter. I used store-bought cashew butter, but you can make your own using cashews and a high-speed blender. Maple syrup. For sweetness and to bind the ingredients together. Honey, agave, or brown rice syrup can also work. Coconut flour. My preferred flour of choice since it’s thicker than other flours and will give the cashew balls a cakey, more chewy texture. If you’re not a fan of coconut flour, you can use oat flour or blanched almond flour instead, but you’ll want to add more since it’s not as absorbent.
Find the printable recipe with measurements below.
How to make cashew butter balls
Step 1- Prep work. Line a large plate or baking sheet with parchment paper. Step 2- Combine ingredients. In a large mixing bowl, combine all of the ingredients and mix until a thick, smooth batter remains. If the batter is too crumbly, add 1-2 tablespoons of dairy-free milk or water to thin it out. Step 3- Shape. Using your hands, form small balls. Place the balls on the prepared plate and refrigerate until firm.
Recipe tips and variations
Adjust consistency. If the batter appears too thin, add more coconut flour or confectioner’s sugar to thicken it up. Dip in chocolate. Like I do with my chocolate peanut butter balls or coconut balls, my family loves it when I dip these cashew balls in melted chocolate! Freeze the balls. If you’re making these in a hurry, you can freeze the balls so they firm up more quickly. Switch up the flavor. Occasionally, I like to add vanilla extract, cocoa, flaky sea salt, shredded coconut, or dried fruit. Add mix-ins. Fold in chia seeds, hemp seeds, shredded coconut, dried fruit, or chopped nuts for an extra flavor boost!
Storage instructions
To store: Store leftover cashew butter energy balls in an airtight container in the fridge for up to 1 week. To freeze: Freeze leftover cashew balls in a freezer-safe container for up to 3 months. Let them thaw overnight in the fridge.
Frequently asked questions
More energy ball recipes to try
Blueberry bliss balls– Imagine everything you love about blueberry muffins in healthy, no-bake energy balls! Snickerdoodle protein balls– The perfect no-bake snack that tastes exactly like a snickerdoodle cookie! Carrot cake protein balls– If you love carrot cake as much as I do, you’re going to love this recipe! Banana bread energy bites– The ultimate recipe to use up leftover bananas. Cranberry protein balls– Sweet yet tart cranberry bites laced with creamy almond butter and sweetened with dates.
