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Amaranth, Almond & Pear Energy Balls {V+GF}

  • Author: Camilla
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 24 1-inch balls 1x


  • 1 cup cooked, cooled amaranth (see note for directions)
  • 1/2 cup almond butter
  • 2 tablespoons maple syrup
  • 1/3 cup finely chopped dried pears (or dried fruit of choice)
  • 1/4 cup roasted/toasted almonds, chopped
  • 3 tablespoons coconut flour (more or less, as needed)


  1. In a medium bowl, stir together the amaranth, almond butter and maple syrup until blended and smooth (add salt to taste if almond butter is unsalted). Stir in the pears and almonds.
  2. Stir in the coconut flour, 1 tablespoon at a time, until the mixture becomes a moderately stiff, but not dry, dough.
  3. Shape and roll the dough into 1 inch balls. Place in an airtight container.


To make amaranth porridge: In medium saucepan, over medium heat, toast 1/2 cup amaranth, stirring, for 2 to 3 minutes or until fragrant. Add 1/4 teaspoon salt and 2-1/2 cups water; bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 25 to 35 minutes or until very smooth and creamy and a lot (but not all) of the liquid is absorbed. Cool. This will yield about 2 cups; use half for the energy balls recipe.

Flavor boost options: Add 1/4 teaspoon ground cardamom and/or 1/8 teaspoon almond extract along with the syrup in step 1.

Storage: Store the balls in an airtight container in the refrigerator for 2 weeks or the freezer for up to 6 months. The balls can be transported at room temperature for approximately 8 hours (as long as it is not too hot out).

Higher Protein Option: Replace the coconut flour with an equal amount of your favorite plain or vanilla plant-based protein powder.

  • Category: Energy Balls, Snack, Breakfast


  • Serving Size: 1 ball
  • Calories: 53
  • Sugar: 2.2 g
  • Sodium: 19.9 mg
  • Fat: 3.6 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 5 g
  • Fiber: 1.5
  • Protein: 2 g
  • Cholesterol: 0 mg
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