Chocolate Almond Balls

Delightful chocolate almond balls that are naturally sweetened, wholesome, and incredibly delicious. They’re perfect for a quick energy pick-me-up or a satisfying snack, and ready in just 15 minutes.

These raw vegan chocolate almond balls are pure bliss. No cooking or baking is needed, and you can whip them up with just 7 pantry ingredients.

Like my healthy chocolate cupcakes, chocolate hummus, and homemade Nutella, these are perfect for satisfying your chocolate craving, without compromising your healthy eating goals.

This healthy snack is not only vegan, but also gluten-free, made using healthy fats, and there is no added sugar.

While this is the first energy ball recipe to make its way to the blog, I promise, there will be more delicious options and flavours to come. 😉

Ingredients + Substitutions

Here’s everything you’ll need to make this delicious chocolate almond balls recipe.

• Almond flour: Use blanched almond flour, not almond meal for best results.
• Dates: Use pitted dates, or Medjool dates for extra sweetness, but make sure to remove their pits first.
• Cocoa powder: Choose unsweetened cocoa powder to keep these energy balls refined sugar-free.
• Vanilla: Always use pure vanilla extract if possible, and not artificially flavoured.
• Coconut: I like unsweetened coconut flakes or shreds. Again, to keep these free from refined sugar.
• Almonds: Use raw almonds that are unroasted and oil-free. Or use half the quantity of almond butter if you prefer less texture. You may also sub with other nuts such as cashews or walnuts if preferred.
• Salt: Optional, but recommended for added flavour.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Add the dates and water to your food processor and blend until mostly smooth. (photo 1)

Then add the almond flour, cocoa powder, coconut, vanilla, and salt. (photo 2)

Process again until the mixture is mostly smooth. (photo 3)

Add the almonds and pulse until broken down. (photo 4)

Roll the mixture into balls that are approx. 1-inch to 1-¼ inch wide and place them in a plate, or on a sheet of parchment paper.

NOTE: Use slightly wet hands to shape the bliss balls in order to prevent sticking. The batter will be sticky, which is completely normal.

Optional: Roll one-third of the balls in coconut shreds, another third in crushed almonds, and leave the remaining third plain. They taste fantastic with or without the optional add-ons.

Equipment

I use this Cusinart food processor to make these chocolate almond energy balls.

You MAY use a blender if you don’t have a food processor. However, I find it easier to remove the mixture from a food processor, without wasting any of its deliciousness.

Storage

Keep these energy bites in the fridge for up to 5 days, or freeze them in an airtight container for up to 3 months.

More delicious healthy vegan treats

📖 Recipe

Chocolate Almond Balls

Delightful chocolate almond balls that are naturally sweetened, wholesome, and incredibly delicious.

5 from 2 votes

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Course: Breakfast, Dessert

Cuisine: American, Canadian

Servings: 18 Balls

Calories: 64kcal

Author: Rosa

Equipment

Food Processor

Ingredients

• ▢ 1 cup pitted dates packed
• ▢ 2-3 tablespoons water
• ▢ 2 tablespoons raw unsweetened cocoa powder
• ▢ 2 teaspoons pure vanilla extract
• ▢ 60 grams blanched almond flour approx. ½ cup
• ▢ ¼ cup unsweetened coconut flakes
• ▢ ⅛ teaspoon sea salt
• ▢ ¼ cup almonds

Optional for rolling

• ▢ 2-3 tablespoons coconut flakes
• ▢ 2-3 tablespoons crushed almonds

US Customary – Metric

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Instructions

• Add the dates and water, starting with 2 tablespoons to the bowl of your food processor. Process until mostly smooth, and you have date paste. Pause to scrape down the sides, and add more water if needed.
• Then, add all the remaining ingredients EXCEPT the almonds, and process until mostly smooth. Finally, add the almonds and pulse until they are mostly broken down, but leave some chunks for added texture.
• Use slightly wet hands to roll your mixture into approx. one-inch balls, and then place them on a plate or baking sheet.
• OPTIONAL: Roll one-third of the chocolate almond balls in shredded coconut, one-third in crushed almonds, and leave one-third plain.

Notes

• If your dates are very dry, soak them in hot water for 10-15 minutes, and then drain them before adding them to your food processor. This will help soften them and make them easier to process.
• Use slightly wet hands to shape the balls to prevent sticking. The batter will be sticky, which is normal.
• To make the crushed almond coating, I place the almonds in a zip-top bag on a cutting board and smash away with a rolling pin. Or use a food processor or another tool.

Keep leftovers in the fridge for up to 5 days, or store them airtight in your freezer for up to 3 months.

Nutrition

Calories: 64kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Sodium: 17mg | Potassium: 84mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.4mg

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*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.