Almond Croissant Energy Balls

Soft, almond-forward energy balls that hit the same notes as an almond croissant — without the laminated dough or the oven. Nut butter, ground almonds, and a hit of almond extract do most of the work, and a white chocolate drizzle ties the whole thing together—twenty minutes, mostly hands-off.

Time to read: 4 min | Time: 20 min + chilling time | Yields: 19 servings

Ingredients

Balls

• 3/4 cup (180 g) almond or mixed nut butter

• 3/4 cup (86 g) ground almonds

• 1/3 cup (80 g) maple syrup

• 1 scoop plant-based vanilla protein powder (optional — sub with more ground almonds)

• pinch of salt

• 1/2 tsp almond extract (adjust to taste)

Topping

• 1/3 cup (80 g) plant-based white chocolate, melted

• chopped almonds

Method

1. In a large bowl, stir the nut butter and maple syrup together until smooth.

2. Add the ground almonds, protein powder, salt, and almond extract. Mix until you have a soft, slightly sticky dough.

3. Roll into 14 balls (~30g each) and place on a parchment-lined tray.

4. Melt the white chocolate gently (microwave in 20-second bursts or over a double boiler), then drizzle over the balls.

5. Sprinkle with chopped almonds. Chill in the fridge for 15 minutes, until the chocolate has set.

Notes:

• Almond extract is potent. Half a teaspoon gives a clear almond note without going synthetic — taste the dough before rolling and add more only if you want it stronger.

• If the dough feels too wet to roll, add ¼ cup (30g) oat or coconut flour and mix again until it firms up.

• If the dough feels too dry, add a teaspoon of maple syrup or plant milk at a time until it comes together.

• Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. Let them sit at room temperature for a few minutes before eating.

Nutrition facts per serving:

Energy: 140 kcal | Carbs: 10.5 g | Protein: 6.0 g | Fat: 9.1 g