Protein Cocoa Energy Balls with Nut Butter, Dried Fruit and Seeds
These Protein Energy Balls are made with cocoa powder, natural nut butter, chopped dried fruit, and a mix of seeds, rolled into bites and finished with a dusting of extra cocoa powder. No baking here – just mix, roll, and chill.
I make these for afternoon slumps or a quick bite before heading out the door. They’re rich enough to feel like a treat but still packed with enough fiber and protein to hold you over. I like keeping a batch of these next to high-protein snacks or chia seed recipes in the fridge for easy options during the week.
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
- 20-Minute High Protein Meal Prep Ideas for a Week
Ingredients You’ll Need
Unsweetened cocoa powder gives these a deep chocolate flavor without adding extra sugar, and the dried fruit does most of the sweetening on its own. Any chopped dried fruit works here, though apricots or cherries add a nice tartness against the cocoa.
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Ingredients
1 cup pitted dates
1/3 cup unsweetened cocoa powder, plus extra for rolling
1/2 cup rolled oats
1/3 cup natural almond or peanut butter
1/3 cup chopped dried apricots or cherries
2 tbsp chia seeds
2 tbsp pumpkin seeds
1/4 tsp salt
1 to 2 tbsp water, as needed
Directions
- Add the pitted dates, cocoa powder, oats, nut butter, dried fruit, chia seeds, pumpkin seeds, and salt to a food processor.
Pulse in short bursts until the mixture starts breaking down into smaller pieces.
Scrape down the sides once or twice so everything gets pulled into the blades 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.
Go easy on the water though – too much and the balls turn mushy instead of holding a firm shape. - Taste a small bit of the mixture and adjust if needed – a touch more cocoa powder deepens the chocolate flavor, and a pinch more salt can bring out the sweetness of the dried fruit.
This is the easiest point to fine-tune the flavor, since it gets harder to judge once the balls are rolled and chilled. - 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. - Spread a thin layer of cocoa powder on a plate and roll each ball through it until fully coated.
Place the coated balls on a parchment-lined tray and chill in the fridge for at least 20 minutes.
Chilling firms them up and helps the cocoa coating stick evenly. - 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 long you process it. Soak firm dates in warm water for 10 minutes first.
- Roll the balls in cocoa powder right before serving, not too far ahead of time. The coating can absorb moisture and turn a little sticky if it sits too long.
- Unsweetened cocoa powder is what you want here, not hot cocoa mix, which already has sugar and milk powder added that will throw off the texture.
- Don’t skip tasting before you roll them. It’s the easiest point to adjust sweetness or chocolate intensity before the mixture is locked into individual balls.
- 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 pumpkin seeds on hand? Sunflower seeds or extra chopped nuts work just as well in their place.
How to Serve, Store & Customize This Recipe
Serving: These are best served cold, straight from the fridge, as a quick snack or a small dessert when you want something chocolatey without much sugar. Pack a few in a small container for the car or 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: Swap the dried apricots for dried cranberries or raisins if that’s what you have, or add a tablespoon of espresso powder for a mocha flavor. Rolling them in shredded coconut instead of cocoa powder works too if you want a different finish.
16 balls
servings20
minutes95
kcalIngredients
1 cup pitted dates
1/3 cup unsweetened cocoa powder, plus extra for rolling
1/2 cup rolled oats
1/3 cup natural almond or peanut butter
1/3 cup chopped dried apricots or cherries
2 tbsp chia seeds
2 tbsp pumpkin seeds
1/4 tsp salt
1 to 2 tbsp water, as needed
Directions
- Combine the dates, cocoa powder, oats, nut butter, dried fruit, seeds, and salt in a food processor.
- Process until a sticky dough forms, adding water only if needed.
- Taste and adjust the flavor before shaping.
- Roll the mixture into tablespoon-sized balls.
- Roll each ball in cocoa powder to coat, then chill for at least 20 minutes.
- Serve chilled and enjoy!
