This vegan chocolate almond energy ball recipe comes together in less than 10 minutes, with just 5 simple ingredients. Great on-the-go snack!
After an unexpected trip to the doctor on Saturday night and another trip yesterday to get my pinky popped back into place, I wasn’t in the best of moods. In addition to that super-fun experience, I came down with a pesky headcold that Clark was kind enough to pass along to me. Needless to say, cooking was the last thing I wanted to do.
But we had ingredients and ideas and time, and no recipes ready to post [!!!], so into the kitchen we went. At no point did I turn on the oven, heat a skillet, or boil water. And yet I got these “heavenly nut brownie balls” – my dad’s thoughts on them – out of the deal. I think a happy dance is in order.
Since my pinky was taped to my ring finger and happily starting to heal, Clark got the honor of rolling these into bite-sized nuggets. Can we give the guy a round of applause? They’re so cute! For me, they’re a two-bite snack and for him, they’re a one-and-done kind of thing.
Either way, I love having snacks like these energy balls stocked at all times. They take care of cravings for things like brownies and cookies and entire chocolate bars because they’re basically all of those things combined. And all you need to create them is a food processor! I’m a big fan of minimizing dirty dishes.
They remind me of sticky brownie dough balls with crunchy cashews tucked inside and a salty almond coating to top it all off. Sweet, salty, chocolatey, and healthy – what more could you ask for?
Make this chocolate almond energy balls recipe ASAP and tag us on Instagram – I love sharing your creations on our stories!Print
5-Ingredient Chocolate Almond Energy Balls
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 12 1x
- 1/2 cup cashews
- 1 cup medjool dates, pitted
- 2 Tablespoons cocoa powder
- 1 cup almond flour
- 2 teaspoons vanilla coconut milk (carton, not canned)
- 1/8 teaspoon sea salt (optional)
- 1/4 cup almond flour or almond meal (for coating)
- Add cashews to food processor and pulse quickly. They should be broken up into smaller bits and pieces, but not pulverized. Empty into a small bowl and set aside.
- Add dates to the food processor and blend until they become smooth and stick together in a large mass. Empty the date paste into a large bowl.
- Add cocoa powder to the date paste and use your hands to work it in. Add coconut milk and continue mixing. Lastly, add cashews, almond flour and sea salt and continue kneading until combined.
- Roll the cocoa-date-nut mixture into small balls about 1-inch in diameter. Then roll each in the almond meal and set aside. Enjoy immediately or store in the refrigerator for up to 10 days.
- Serving Size: 1
- Calories: 87
- Sugar: 11 grams
- Fat: 3 grams
- Carbohydrates: 14 grams
- Fiber: 2 grams
- Protein: 2 grams