Earlier this year, I was in Chattanooga, Tennessee and stumbled upon these amazing nut-butter energy balls at Trail Town Coffee. I’ve been thinking about them ever since and nothing I’ve tried could stack up.
They were soft, mildly sweet, with a healthy granola taste and a sort of “recees cup texture” (sans sugar).
I’m pretty strictly Whole Food Plant Based these days, and it’s hard to find treats or “desserts” that fit the bill. So I have been experimenting, and voila! My Soft Granola Spheres.
These are no-bake, no added sugar, whole-food plant-based, and they hold together without turning into a sad pile of crumbs. All the sweetness comes from dates and raisins. Nature’s candy. They’re nutty, chewy, an and satisfying!
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Lara’s Soft Granola Spheres
Makes about 10–12 balls, roughly an inch and a half across.
The dry stuff:
- ⅞ cup rolled oats (a scant cup)
- 2½ tbsp pepitas (can be toasted and cooled first, if preferred)
- ¼ cup unsweetened shredded coconut
- 2 tbsp flax meal
- 1 tbsp chia seeds
- ¼ cup raisins
- a small pinch of salt
- ¼ tsp cinnamon
The glue:
- 6 tbsp natural almond butter (the messy kind that separates and you have to stir. If yours is stiff, warm it a little).
- 4–5 Medjool dates, pitted
- ¼ tsp vanilla
- 1–2 tbsp warm water, as needed
Here we go:
1. Toast the pepitas if you've got the extra few minutes. Dry pan, medium heat, until they start to pop and smell nutty. It's optional, but yummy. Let them cool.
2. Deal with the dates. If they're dry, soak them in hot water for 10 minutes first. Then blend them into a smooth paste with the vanilla and a tablespoon of the soaking water. You want paste, not chunks.
3. Stir the date paste into the almond butter until it's one happy mixture.
4. Combine everything. Dump all the dry ingredients (pepitas included) into a bowl, then fold in the wet stuff. If it crumbles, add warm water a tablespoon at a time until it comes together.
5. Roll. Grab about a tablespoon and a half of the mixture and pack it firmly between your palms, firmly, like you mean it. Loose balls fall apart. It might get a little warm from your hands annd that’s fine. Aim for about 1½ inches across.
6. Let them rest 15 minutes. This part matters more than it looks. The chia and flax need a minute to gel, and the oats need to drink in some moisture. Skip this and they’ll be too soft and squishy/crumbly.
7. Chill for at least an hour. Then enjoy!
They keep in the fridge for a couple of weeks, or freeze them.
A few things I learned the annoying way
If the mix feels crumbly while you're rolling, add almond butter — not water. Water makes them soggy; a little extra almond butter binds them without wrecking the texture.
Pepitas are lighter & larger, so don’t add more or you'll throw off the ratio and everything gets loose and sad.
Soft Granola Spheres, inspired by the energy balls at Trail Town Coffee in Chattanooga, TN.