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Prep Time
10 mins
Cooking Time
1 h
Total Time
1 h 30 m


1 cup
finely chopped hazelnuts
250 mL
1/2 cup
sunflower seeds
125 mL
1/3 cup
flax seeds
75 mL
1/3 cup
hemp seeds
75 mL
1/3 cup
sesame seeds
75 mL
1/2 cup
peanut butter (or other seed or nut butter)
125 mL
1/4 cup
maple syrup
60 mL
1/2 tsp
vanilla extract
2 mL
pinch of salt
1 cup
shredded unsweetened coconut
250 mL


Step 1

Line large baking sheet with parchment paper. In large bowl, mix together hazelnuts, sunflower seeds, flax seeds, hemp seeds, sesame seeds. Add peanut butter, maple syrup, vanilla and salt. Mix until blended. In a separate small bowl, pour in the shredded coconut.

Step 2

Roll the seed mixture into thirty 1-in. (2.5-cm) diameter balls; toss in coconut to coat. Place on prepared baking sheet. Chill 1 hr., or until firm. Store refrigerated in airtight container up to 3 days or freeze for up to 1 month.


If mixture is too sticky, wet hands lightly before rolling into balls.
Try adding chopped dried fruits, such as apricots, cherries and plums.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 bite):
8 g
Saturated Fat:
2 g
7 g
2 g
2 g
3 g
25 mg
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