Cookwith

Name: Kid-Friendly Bean & Seed Snack Balls (Nut-Free, Vegan)
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Ingredients: 1 cup canned white beans (drained and rinsed); 1/2 cup rolled oats; 1/4 cup sunflower seed butter; 1/4 cup pumpkin seeds (pepitas); 2 tbsp ground flaxseed; 2 tbsp chia seeds; 1/3 cup dried cranberries (chopped); 2 tbsp maple syrup; 1/2 tsp ground cinnamon; 1/4 tsp vanilla extract; Pinch of salt

Kid-Friendly Bean & Seed Snack Balls (Nut-Free, Vegan)

TenderBanana4064

These bean and seed snack balls are designed especially for kids’ lunchboxes: portable, bite-sized, and free from nuts and sesame, but packed with plant-based protein, fiber, and wholesome energy. The soft, chewy texture is perfect for little hands, and the mix of pumpkin seeds, flax, and chia adds crunch and nutrition. Sweetened gently with maple syrup and dotted with cranberries, these balls offer a fun, satisfying snack that’s allergy-conscious and totally vegan. They’re great for school, picnics, or anytime your child needs a tasty, wholesome energy boost.

Ingredients

Instructions

In a food processor, combine white beans, rolled oats, sunflower seed butter, maple syrup, vanilla extract, cinnamon, and salt. Pulse until smooth but still slightly textured.
Add the ground flaxseed, chia seeds, pumpkin seeds, and chopped dried cranberries to the mixture. Pulse a few more times until well combined but some seeds remain whole for texture.
Scrape the mixture into a bowl. If the dough is sticky, let it sit for 5–10 minutes for the oats and flax to absorb some moisture.
With damp hands, roll tablespoon-sized portions into balls and set them on a parchment-lined tray.
Refrigerate for at least 30 minutes to firm up. Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.
Pack in your kid’s lunchbox with a cold pack for a nutritious, school-friendly snack.