These superfood energy balls are made with hemp, almond butter, puffed rice, and spirulina powder. Make these in less than 10 minutes, with no cooking required. They're the perfect after school or on-the-go snack!

Wanting to add some more greens to your diet? Try my green goddess dip, green juice in a blender, and simple green smoothie.

Coconut-topped green energy balls in a rectangular tin.
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Ingredient Notes and Substitutions

  • Almond butter: swap the almond butter for any seed or nut butter you like, as long as it's unsweetened.
  • Maca: omit or replace with another super-powder like lacuma, moringa, or even matcha.
  • Crispy brown rice cereal: this can be replaced with any other crispy puffed cereal.
  • Maple syrup: swap with another liquid sweetener like date or coconut.

Top Tips

  • Use wet hands: when rolling out the balls, if you find them too sticky, give your hands a quick rinse under the tap and keep rolling.
  • Sweeten to taste: you can adjust the amount of maple syrup added to suit your preference, but note that you might have to add a splash of water if you're reducing it a lot.
  • Use fresh almond butter: the dry stuff at the bottom of a jar will be too dry here, and will prevent the energy balls from sticking together properly.

How to Store

Storage: keep the balls in a sealed container in the fridge for up to a week.

Freezing: store in an airtight container in the freezer for up to three months.

If you make these Spirulina Energy Balls or any other vegan snacks on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.


Coconut-topped green energy balls in a rectangular tin.
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Spirulina Superfood Energy Balls

These superfood energy balls are made with hemp, almond butter, puffed rice, and spirulina powder which add extra protein.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 12


  • Measuring cups and spoons
  • 2 mixing bowls


  • ½ cup almond butter
  • ¼ cup hemp hearts
  • ½ cup dried unsweetened coconut plus extra for rolling
  • ½ cup oats coarsely ground in food processor
  • 1 cup crispy brown rice cereal
  • 1 tablespoon spirulina powder
  • 1 teaspoon maca
  • ¼ cup maple syrup
  • A pinch of sea salt


  • In one bowl combine the  hemp hearts, coconut, oats, brown rice cereal, and salt.
  • In another bowl combine the almond butter, spirulina, maca, and maple syrup. Be sure to mix in the spirulina well with the other ingredients.
  • Combine the almond butter mixture with the coconut mixture and thoroughly combine.
  • Take a golf ball size amount of the mixture and squeeze it into a ball, then roll in the extra coconut. Continue until all the mixture is used up. Store in the refrigerator.


If the mixture sticks to your hands when rolling, just slightly wet your hands to prevent sticking.


  1. Hi!

    I was looking for a recipe where I could combine my newly purchased ashwagandha powder and blend of 10 medicinal mushroom powder into together. I used 1 tablespoon of ashwagandha root and 1 teaspoon of mushroom powder, instead of the spirulina and maca powder. I also substituted peanut for the almond butter. The recipe made 26 spheres that went straight into the freezer.

    1. Any puffed cereal should work. Try puffed quinoa, millet, or kamut. If none of those are available for you, you can always break up rice cakes and use them instead.

  2. The almond butter I bought was really low on oil content so the balls were crumbly. I added a little coconut oil and flax seed oil to soften them up.

    Thanks for this recipe!

  3. sophie you're so good at stuff! I love the back to school idea - if you ever have children their lunchbox will be the envy of every other child.

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