Dates Energy Protein Balls with Hemp Seeds
These Energy Protein Balls are made with soft Medjool dates, hemp seeds, rolled oats, and almond butter, blended together and rolled into no-bake bites. Hemp seeds add a mild, nutty crunch and a good dose of plant protein without needing any protein powder.
I make a batch of these on Sunday to have ready for busy mornings, or as a mid-afternoon snack when the 3pm slump hits. They’re easy to throw in a bag for hiking or travel too. I like keeping these next to high-protein snacks or a batch of chia seed recipes in the fridge for easy grab-and-go options.
If you like easy no-bake protein snacks, these are worth trying too:
- 20 Filling High-Protein Snacks for Busy Afternoons
- 15 Healthy Chia Seeds Recipes That Make It Easy to Eat This Superfood
- 15 High Protein Post-Workout Meals
- 10 High Protein Kids School Snack Ideas
Ingredients You’ll Need
Soft, fresh Medjool dates are what hold this whole recipe together, so check they’re not dried out before you start. Hulled hemp seeds are the ones to look for here – they’re soft and mild, not the crunchy unhulled kind.
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Ingredients
1 1/2 cups Medjool dates, pitted
1 cup rolled oats
1/4 cup hemp seeds, plus extra for rolling
1/4 cup almond butter
1 tbsp chia seeds
1/2 tsp vanilla extract
1/4 tsp salt
1 to 2 tbsp water, as needed
Directions
- Soak the pitted dates in warm water for 10 minutes if they feel firm or dry.
Drain well before using – excess water in the mixture will make the balls too sticky to shape.
Skip this step entirely if your dates are already soft and sticky. - Add the dates, oats, hemp seeds, almond butter, chia seeds, vanilla, and salt to a food processor.
Pulse until the mixture comes together into a thick, sticky dough that clumps when pressed between your fingers.
If it looks too dry and crumbly, add water a teaspoon at a time until it holds together. - Scrape down the sides of the food processor as needed to make sure everything gets evenly blended.
The mixture is ready when it forms a ball on its own inside the processor, or sticks together easily when pinched.
Overprocessing turns the dates into more of a paste, which is fine too, just makes for a slightly softer ball. - Scoop about a tablespoon of the mixture and roll it between your palms into a smooth ball.
Repeat with the remaining mixture, wetting your hands slightly if the dough starts sticking too much.
You should get around 16 balls depending on how big you roll them. - Roll the finished balls in the extra hemp seeds to coat the outside.
Place them on a parchment-lined tray and chill in the fridge for at least 20 minutes before eating.
Chilling firms them up and makes them less sticky to handle. - Serve chilled and enjoy!
Important Recipe Notes
- Use soft, fresh dates. Dried-out dates won’t blend smoothly and the mixture won’t hold together, no matter how much you process it. Soak them first if they feel at all firm.
- Hulled hemp seeds work best here. They’re soft and blend in smoothly. Unhulled hemp seeds are crunchier and meant for a different use.
- Don’t over-add water. It’s easy to overcorrect a dry mixture and end up with something too wet to roll. Add it a teaspoon at a time and mix well between additions.
- These are naturally gluten-free as long as you use certified gluten-free oats, since regular oats can be cross-contaminated during processing.
- Store in an airtight container in the fridge for up to 2 weeks. These also freeze well for up to 3 months – just thaw for 10 minutes at room temperature before eating.
- No almond butter on hand? Peanut butter or sunflower seed butter both work as a substitute without changing the texture much.
How to Serve, Store & Customize This Recipe
Serving: These are best served cold, straight from the fridge, as a quick snack any time of day. Pack a few in a small container for hikes, road trips, or a mid-morning bite at the office.
Storing: Keep them in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze in a single layer until solid, then transfer to a freezer bag for up to 3 months.
Customizing: Add a tablespoon of cocoa powder for a chocolate version, or swap in dried cranberries for some of the dates for a tangier bite. A pinch of cinnamon or a dash of espresso powder both work well stirred into the mixture too.
16 balls
servings20
minutes85
kcalIngredients
1 1/2 cups Medjool dates, pitted
1 cup rolled oats
1/4 cup hemp seeds, plus extra for rolling
1/4 cup almond butter
1 tbsp chia seeds
1/2 tsp vanilla extract
1/4 tsp salt
1 to 2 tbsp water, as needed
Directions
- Soak dry dates in warm water for 10 minutes, then drain well.
- Pulse the dates, oats, hemp seeds, almond butter, chia seeds, vanilla, and salt into a sticky dough.
- Continue processing until the mixture forms a cohesive ball.
- Roll the mixture into tablespoon-sized balls.
- Roll in extra hemp seeds and chill for at least 20 minutes.
- Serve chilled and enjoy!
