Energy Balls

These date and nut energy balls are the BEST healthy snack! Sticky, sweet, and studded with chocolate chips, they taste like little balls of cookie dough.

No bake energy balls

These no-bake energy balls are my favorite healthy snack. Sticky, sweet, and studded with chocolate chips, they taste like little balls of cookie dough, but they’re made with simple, wholesome ingredients. Dates bind them together, oats add fiber, and walnuts and almond butter pack them with protein and healthy fats. They’re super-quick and easy to make in the food processor, and they keep for weeks in the freezer or fridge.

At least they do in theory. If you love these energy balls as much as we do, there’s no way they’ll stick around that long. Between speedy breakfasts and on-the-go snacks, you’ll polish them off in a few days flat!

Energy balls recipe ingredients

Energy Balls Recipe Ingredients

This energy bites recipe calls for 8 basic ingredients:

  • Medjool dates – They make these energy balls deliciously sweet without any added sugar! In addition, their sticky texture helps bind the balls together.
  • Oat flour – For fiber and protein. I like to make my own out of old-fashioned or whole rolled oats. Find my easy method here!
  • Walnuts – They add rich, earthy flavor and healthy fats.
  • Almond butter – Like the dates, the almond butter helps bind these energy bites together. Make sure to use really smooth, well-stirred almond butter for this recipe. The dry, stiff stuff at the bottom of the jar won’t work well here.
  • Vanilla extract – For warm, cookie-like depth of flavor.
  • Water – For extra moisture. A few tablespoons make these date energy balls perfectly cohesive.
  • Mini chocolate chips – Use dairy-free chips to make this recipe vegan. I like the Enjoy Life brand.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Dates, walnuts, almond butter, oat flour, and salt in a food processor

How to Make No-Bake Energy Balls

These yummy date balls are SO easy to make! Here’s what you need to do:

First, check the dates. They should be soft, sticky, and pliable. If they feel stiff or dry, soak them in hot water for 10 minutes.

Next, pulse the ingredients together. Place the soft, pitted dates in a food processor along with the oat flour, almond butter, walnuts, vanilla, water, and salt. Pulse until the mixture sticks together when pinched.

Date, nut, and oat mixture in a food processor

If it feels dry, pulse a bit longer, until the mixture starts to form a ball in the food processor. If it still feels dry, pulse in more water, 1 teaspoon at a time, until it feels cohesive and sticky.

Chocolate chip energy ball dough in a mixing bowl

Then, form the balls. Transfer the mixture to a bowl and fold in the chocolate chips. Use a 2-tablespoon cookie scoop to portion out the dough. Roll the scoops into balls…and that’s it!

rolling energy ball dough into balls

Devour these date and nut energy balls right away, or store them in the fridge for up to a week. For longer storage, keep them in the freezer. They thaw quickly at room temperature. Grab them for easy, on-the-go breakfasts or quick healthy snacks. Enjoy!

Energy balls recipe

More Favorite Healthy Snacks

If you love these no-bake energy balls, try one of these healthy snack recipes next:

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Energy Balls

rate this recipe:
4.83 from 29 votes
Prep Time: 20 minutes
Total Time: 20 minutes
Serves 18 balls
These no-bake energy balls are one of our favorite healthy snacks! Made with dairy-free chocolate chips and certified gluten-free oat flour, they're both vegan and gluten-free.

Ingredients

Instructions

  • In a food processor, place the oat flour, walnuts, almond butter, dates, vanilla, water, and salt. Pulse until the mixture sticks together when pinched. If it’s too crumbly, pulse in more water, 1 teaspoon at a time.
  • Transfer the mixture to a bowl and stir in the chocolate chips. Use a 2-tablespoon cookie scoop to scoop and roll into balls.
  • Store extra energy balls in the fridge. They also freeze well. To thaw, leave them at room temperature until soft.

Notes

**Look for creamy almond butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. 
*If your dates are hard, soak them in hot water for 10 minutes.
 

53 comments

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Rate this recipe (after making it)




  1. Kim
    02.16.2024

    5 stars
    These turned out delicious! Both my toddlers also gobbled them up! I added a tad bit more almond butter – perfect! Thanks for a great recipe!

  2. Kim
    02.16.2024

    These turned out delicious! Both my toddlers also gobbled them up! I added a tad bit more almond butter – perfect! Thanks for a great recipe!

  3. Stacey
    01.24.2024

    4 stars
    I wanted to know the same thing as Dave: What’s the nutritional info on these?

  4. dave
    01.07.2024

    4 stars
    have nutritional info on these? thx

  5. Debra
    01.06.2024

    Your recipes look and sound yummy. I only wish you had the nutritional information with them. I am a diabetic so I have to watch AND count carbs. The snack bites with dates, oats, etc. make me drool looking at them!!!

    • K
      02.29.2024

      I too would like nutritional information n your recipes. Also can almond flour be substituted for oat flour in this recipe?

      • Phoebe Moore (L&L Recipe Developer)
        03.01.2024

        Hi K, yep! You could use almond flour here.

  6. Janice
    01.06.2024

    Hi. I’m allergic to almonds and wonder if other butters. like walnut, cashew or tigernut would work as a substitute. Thanks!

    • Jeanine Donofrio
      01.09.2024

      yep! Any of those should work fine.

  7. Valerie
    08.03.2023

    5 stars
    These were a hit! Delicious, healthy post-workout snack, and perfect consistency by adding a little extra water until they were just right. Thank you!

    • Phoebe Moore (L&L Recipe Developer)
      08.04.2023

      Hi Valerie, I’m so glad you loved them!

  8. Aria
    07.03.2023

    4 stars
    These taste great but mine came out a bit dry. I didn’t have almond butter so I used peanut butter instead so that might have something to do with it. Otherwise, do you know what I could have done wrong?

    • Jeanine Donofrio
      07.03.2023

      Hi Aria, nut butters can vary in consistency – I’d just add a touch of water until the mixture comes together. Hope that helps!

  9. EricaD
    04.04.2023

    5 stars
    These were so easy! I love them and keep them on hand for a sweet craving. I imagine that I’m eating cookie dough and it takes away my ice cream cravings!

    • Phoebe Moore (L&L Recipe Developer)
      04.07.2023

      I’m so glad you love them!

  10. Rebecca
    03.14.2023

    5 stars
    I’m a private chef and one of my clients shared this recipe with me and they are so delicious! Now, I make them every few weeks and even will keep some in the fridge at home for a quick snack. They are a favorite all around! Thanks so much for all your wonderful recipes!

    • Jeanine Donofrio
      03.15.2023

      I’m so glad you’re loving them!

  11. Jeanine Donofrio
    01.30.2023

    Hi Danielle, I’m sorry these didn’t work for you – the recipe is meant to be made in a food processor. The mixture is to dry (like what you’re describing), to work in a blender.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.