Dates Oat Energy Balls With Coconut Flakes
These Energy Balls are made with dates, a mix of walnuts and almonds, rolled oats, and a touch of cinnamon, blended together and finished in a coating of coconut flakes. It’s a classic combination that works because the dates bind everything while the nuts add crunch and staying power.
I keep these on hand for busy mornings when there’s no time to sit down for breakfast, or a mid-afternoon snack when I need something more filling than fruit. They pack well for travel too. I like keeping these next to high-protein snacks or a batch from these chia seed recipes for easy grab-and-go options.
If you like simple no-bake energy balls like this one, 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
A mix of walnuts and almonds gives these more texture than a single nut would, and toasting them lightly first brings out more flavor than using them raw. Soft, fresh dates are what hold the whole thing together.
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Ingredients
1 1/2 cups pitted dates
1/2 cup walnuts
1/4 cup almonds
1/2 cup rolled oats
1/2 tsp ground cinnamon
1/4 tsp salt
1 to 2 tbsp water, as needed
1/2 cup unsweetened coconut flakes, for rolling
Directions
- Toast the walnuts and almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant.
Let them cool for a few minutes before using – warm nuts can make the mixture greasy in the food processor.
Skip this step if you’re short on time, though the toasted flavor is worth the extra few minutes. - Add the pitted dates, toasted nuts, oats, cinnamon, and salt to a food processor.
Pulse until the mixture starts to break down into smaller pieces and the nuts are finely chopped.
Scrape down the sides as needed so everything blends evenly. - Keep processing until the mixture forms a thick, sticky dough that clumps together when pressed.
If it looks dry and won’t hold together, add water a teaspoon at a time until it comes together.
The mixture is ready when it forms a ball inside the processor on its own. - 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 it starts sticking too much.
You should get around 16 balls depending on how big you roll them. - Roll each ball in the coconut flakes until fully coated.
Place the finished balls on a parchment-lined tray and chill in the fridge for at least 20 minutes.
Chilling firms them up and helps the coconut coating stay put. - Serve chilled and enjoy!
Important Recipe Notes
- Toast the nuts if you have the time. It only takes a few minutes and adds noticeably more depth of flavor than using them straight from the bag.
- Use soft, fresh dates. Dried-out dates won’t blend smoothly and the mixture won’t hold together, no matter how long you process it. Soak firm dates in warm water for 10 minutes first.
- This recipe is naturally gluten-free as long as you use certified gluten-free oats, since regular oats can be cross-contaminated during processing.
- Don’t over-add water. It’s easy to overcorrect a dry mixture and end up with something too soft to roll. Add it a teaspoon at a time and mix well between additions.
- Store in an airtight container in the fridge for up to 2 weeks. These also freeze well for up to 3 months – thaw for about 10 minutes at room temperature before eating.
- No walnuts on hand? Pecans or cashews both work well as a substitute here.
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 nutmeg alongside the cinnamon gives them a slightly warmer, spiced flavor.
16 balls
servings20
minutes4
minutes95
kcalIngredients
1 1/2 cups pitted dates
1/2 cup walnuts
1/4 cup almonds
1/2 cup rolled oats
1/2 tsp ground cinnamon
1/4 tsp salt
1 to 2 tbsp water, as needed
1/2 cup unsweetened coconut flakes, for rolling
Directions
- Toast the walnuts and almonds in a dry skillet, then let cool.
- Combine the dates, toasted nuts, oats, cinnamon, and salt in a food processor and pulse.
- Process until a cohesive dough forms, adding water only if needed.
- Roll the mixture into tablespoon-sized balls.
- Roll each ball in coconut flakes and chill for at least 20 minutes.
- Serve chilled and enjoy!
