SCD Recipe: Peanut Butter-Coconut Engergy Balls

Roasted peanuts, coconut, dates – a tasty flavor combo! Date-nut balls are a favorite of mine to make, espcially when SCD-friendly bars are hard to find in the store (LARA and RX are crossed off that list).

SCD Peanut Butter Coconut Date Engery Balls

But if you can’t find one that’s SCD approved, it’s okay! You can make they yourself – and they are even better than those store-bought ones. I like making bite-size, but you can also form these into full bars if you like.

If you were a fan of Chick-O-Stick, you might find these to be a nostalgic flavor combo – these aren’t crunch, but they are packed with a sweet peanut and coconut flavor.

I use roasted peanuts, which grind into a peanut butter texture in the process of combining with the dates. The cashews won’t get as as creamy, giving them a slight, but satisying, crunch.

The trick to making smooth date balls or bars that aren’t crumbly is to be patitent with the food processor. Let it process for several minuts until the mix forms a ball – then you’ll know it’s ready.

I hope you enjoy this recipe as much as I do!

Want my recipes emailed directly to you? Be sure to sign up!

Join in the dicussion! I started a new Facebook Group – Happy Gut For Life – Beyond SCD Discussion Group where we can talk about any SCD subjects including introducing new foods that may be outside the diet. Come check it out – I’ll be disussing my own successes and failures on this topic and it’s a great place to connect with others who are exploring SCD and beyond SCD foods.

SCD Peanut Butter-Coconut Engery Balls

Course Snack
Keyword crohns diet, gluten free, grain free, scd diet, specific carbohydrate diet
Prep Time 15 minutes
Total Time 15 minutes
Servings 20 balls


  • 12 Medjool Dates
  • ½ cup dry roasted Spanish peanuts If roasting your own peanuts – see instructions below
  • ¼ cup raw cashews
  • ¼ cup shredded coconut (make sure unsweetened with nothing added)
  • 1 Tbsp shredded coconut for rolling balls in (optional)

Roasted Peanuts

  • 2 cups Spanish Peanuts shelled (or you can roast in shell and then shell) This will be more than you need for this recipe, but you can use to make peanut butter or in other recipes
  • ½ tsp salt (optional)


  1. Remove pits from dates and roughly chop

  2. All chopped dates, peanuts, cashews, and ¼ cup shredded coconut to food processor

  3. Process on high speed for 3 – 5 minutes until mixture forms a ball – be patient!

  4. Scoop small spoonfulls of the mxture and roll into ½" – 1" balls

  5. Rolls balls in shredded coconut to coat

  6. Store in refrigerator or freezer

Roasted Peanuts

  1. Heat oven to 350F°

  2. Line shallow baking pan or cookie sheet with parchment paper

  3. Spread peanuts in an even layer in the pan

  4. Bake for 15 – 20 minuts for shelled nuts or 20 – 25 minuts for peanuts still in the shell

  5. Allow them to cool for at least 10 minutes before using – nuts will continue to cook for a few minutes when they are outside the oven

Sherry Lipp
Latest posts by Sherry Lipp (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.