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Freezer Nut Butter Balls - Paleo, gluten-free, dairy-free, easy, with nut-free option!

Freezer Nut Butter Balls

Autumn @wholefoodfor7
5 from 9 votes
Servings 24 2 TB balls


  • 3-4 cups finely chopped nuts seeds, and coconut flakes of your choice see notes for nut-free option
  • 1 cup smooth nut or sun butter of choice
  • 1/2 cup honey see notes for keto option
  • 1/4 cup melted coconut oil


  • Combine all the liquid ingredients in a medium mixing bowl, stirring until smooth.
  • Add in chopped nuts/seeds and stir until combined. Keep in mind, the more chopped nuts you add, the denser the balls will be and the amount needed will depend on personal preference and type of nut butter used. If you use the full 4 cups, they will be able to roll into balls and will be denser. You will also need more towards the 4 cups if your nut or sun butter is a drippy/thinner consistency If you use 3 cups, they will freeze more flat and be more the texture of like a no-bake cookie.
  • Scoop by spoonfuls onto a cooking pan lined with parchment or sprayed with cooking spray. How many it makes depends on size, but for us this makes 18-20 balls. Freeze laying flat for 15-20 minutes until solid. 
  • Eat straight out of the freezer (these will not hold up at room temperature and are meant to be kept in the freezer!). I store them in a freezer gallon ziplock bag in the freezer, but these go fast in our house! A great healthy snack or add-on to a meal.


*I chop the nuts in my food processor, pulsing until they are the size of a grain or oatmeal or rice. It's a great way to use up odds and ends of nuts! You can play around with rolling or sprinkling these with various coconut flakes or even chocolate chips on the outside for added fun and appeal.
- Can't have nuts? Use sun butter and old-fashioned oats and seeds and/or coconut flakes instead!
- Need a Keto twist? Use a liquid sweetener like Lakanto syrup to make this keto-friendly!