Chocolate Energy Balls

These chocolate energy balls, made with dates, almond butter, almonds, and cacao powder, are easy, make-ahead snacks that are perfect for any time of the day, whether it be post-workout, 3 pm munchies, or midnight snack.

25 chocolate energy balls, made with dates, almond butter, almonds, and cacao powder, on white marble

Chocolate Energy Balls. Raw Choco Treats.4-Ingredient Health Bites. Whatever you choose to call these easy no-bake chocolate orbs made with natural ingredients, we’re smitten with them. Made with dates, almonds, coconut, and cacao powder, they take literally 5 minutes to toss together and they more than satisfy your sweet tooth, whether they’re staving off the 3 pm munchies or tending to midnight standing-at-the-fridge syndrome. Seems pretty much perfect to us. Maybe we should call them Perfect Chocolate Energy Balls.–Angie Zoobkoff

Chocolate Energy Balls

  • Quick Glance
  • 15 M
  • 2 H, 15 M
  • Makes 12 to 15 balls
Print RecipeBuy the Gordon Ramsay’s Healthy, Lean, & Fit cookbook

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  • 1/2 cup pitted dates
  • 2 tablespoons coconut oil
  • 1 tablespoon almond butter
  • 3/4 cup almonds, preferably raw*
  • 3 tablespoons cacao powder, plus more for dusting


  • 1. In a food processor, combine the dates and coconut oil and process until a smooth paste forms, 20 to 30 seconds.
  • 2. Add the almond butter and process to mix, then add the almonds and process again until they are finely chopped, 30 to 45 seconds.
  • 3. Finally, add the cacao powder and process until the mixture starts to stick together and all the ingredients are finely chopped, about 30 seconds.
  • 4. Using a teaspoon, take 1 heaping spoonful of the mixture and roll it between your hands into a ball. Place on a plate or baking sheet and repeat with the remaining mixture. Dust with a little extra cacao powder, then cover the balls with plastic wrap and stash in the fridge to firm up for at least 2 hours.
  • 5. Once firm, transfer them to an airtight container and keep them in the fridge for up to 2 weeks. (Alternatively, you can stash them in the freezer for up to 2 months.) The flavors actually meld somewhat with time, the bitterness of the cacao mellowing somewhat, so you may find that you come to prefer them after they’ve rested. Good luck resisting them long enough to get to that point, though.


  • Virtually all almonds that you can purchase in the states these days are not actually “raw.” Almonds grown in California, which is to say pretty much all almonds in the country, must be steam pasteurized to rid them of any bacteria. This gentle heating process does slightly alter the taste and texture of the almonds from that of their truly raw state. While you may not see packaging labeled “raw,” simply look for almonds that aren’t roasted.

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