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HEALTHY NO BAKE CHOCOLATE CHIP ENERGY BALLS

Healthy and delicious, these raw no bake energy balls with almonds, oats, nut butter, dates, vanilla and chocolate chips will be your new favorite guilt-free vegan snack or dessert!

side angle view of chocolate chip energy bites in a small bowl.

Almonds, vanilla, and chocolate together – need I say more? These are my all-time favorite go-to energy balls recipe, and I’ve been making them since 2012!

Almost like eating cookie dough, these no-bake treats can be eaten any time of day and are meant to be enjoyed freely!

So make a batch for now, and a batch for later (they can be stored in the fridge or freezer) because you are going to love these bite-sized snacks and be glad you have extra.

Cheers to healthy and wholesome ingredients rolled into a delicious crave-worthy treat!

top down view of ingredients used to make heathy chocolate chip energy bites.

Ingredient Notes

In the energy ball recipe, a wholesome mix of almonds, oats, nut butter, and dates, are processed into a thick dough, mixed with chocolate chips, and rolled into a nourishing, delicious snack.

Here is everything you will need, plus ingredient substitution ideas (measurements are in the recipe card below):

  • Raw almonds – You can buy them in the bulk section of your local grocery store or find them online. Feel free to use roasted, preferably salt-free.
  • Oats – Old-fashioned or quick oats both work well.
  • Nut butter – Use almond, peanut butter, sun butter (nut-free), cashew butter, or your favorite.
  • Medjool dates – Fresh is best.
  • Vanilla
  • Chocolate chips – You can also use cacao or carob nibs (I used Enjoy Life Mini Chips (affiliate link)
  • Optional add-ins – Add another layer of flavor with shredded coconut or cinnamon!
side by side photos showing the process of processing almonds and oats in food processer.

How To Make No Bake Energy Balls

(Note – The full printable recipe is at the bottom of this post)

  • Start by processing the almonds and oats, by pulsing them into a rough flour. It doesn’t have to be perfect and can be even chunkier than shown above.
side by side photos showing the process of making no bake energy bites.
  • Next, add the dates, vanilla, nut butter, and 2 tablespoons of water, and process until combined, stopping to scrape down the sides as needed. Again, it doesn’t have to be perfect and can be even chunkier than shown here.
side by side photos showing the process of adding chocolate chips to energy bites dough.
  • Transfer the thick dough to a small bowl, add the chocolate chips, and give a good mix.
  • Cover the bowl and place in the refrigerator for 20 – 30 minutes. This will help stiffen the dough, making it easier to roll.
top down view showing the process of rolling chocolate chip energy bites.
  • Lastly, roll the dough into 1-inch balls. You can even flatten them into a cookie shape if you like!

Top Tips

  • Make them chunky. Feel free to skip the first step and process everything at once until combined. That is how I originally wrote this recipe, but I changed it up here, and both ways are great.
  • Adjust the base. This recipe is pretty foolproof, so feel free to change things up a little by using slightly fewer almonds and adding more oats to offset.
  • Keep your hands clean. If the dough starts to stick to the palm of your hands when rolling, wash them in between every few balls for ease. Chilling the dough helps, but if you roll the balls before chilling you will most likely get sticky palms.
  • Keep them uniform. Make the mounds uniform in size by using a scooper like this 1 tablespoon measuring spoon (affiliate link), it’s super helpful and makes things easier!
  • Date substitute. If you would rather not use dates or don’t have them on hand, you can substitute with pure maple syrup using 1/4 cup pure maple syrup.

top down view of finished no bake chocolate chip energy balls on plate.

How To Store

If you manage to have any left or just want to make a batch for later or a special event, you can be sure these energy balls can be refrigerated or frozen.

  • Refrigerator: Leftovers can be stored in the refrigerator for up to 1 week.
  • Freezer: For longer storage, energy balls can be kept in the freezer for 2 – 3 months. To freeze, place the balls on a baking sheet or plate, about 1 inch apart, and place them in the freezer for a few hours (this will help them not stick together). Once frozen you can store them in freezer-safe ziplock bags or containers. Let thaw in the refrigerator for a few hours before snacking.
side angle view of chocolate chip energy bites on plate.

More no Bake Recipes!

hand holding no bake chocolate chip energy bite with bite taken and items surrounding.

If you try this easy recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

CHOCOLATE CHIP ENERGY BALLS

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Healthy and delicious, these vegan no-bake Energy Balls with chocolate chips, almonds, oats and dates are a quick and easy treat anytime of day. It’s like eating cookie dough and meant to be enjoyed freely!

  • Author: Julie | The Simple Veganista
  • Prep Time: 30 min
  • Total Time: 30 minutes
  • Yield: 1218 1x
  • Category: Dessert, Snack
  • Method: food processor
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale
  • 1 cup raw almonds
  • 1/2 cup old fashioned oats (use quick oats if needed)
  • 1/4 cup almond or peanut butter (sun butter is ok too)
  • 78 medjool dates, pitted and chopped
  • 1 teaspoon vanilla
  • 2 tablespoons water, + plus more as needed
  • 1/31/2 cup dark mini or regular chocolate chips, cacao or carob nibs, or raw chocolate

Optional add ins:

  • 1/4 cup shredded coconut flakes
  • 1/2 teaspoon or so of cinnamon

Instructions

Make flour: Start by processing the almonds and oats, by pulsing them into a rough flour. It doesn’t have to be perfect and can be even chunkier than shown above.

Add remaining ingredients: Add the remaining ingredients, except for chocolate chips. Blend, scraping down the sides as needed, until combined. (I like to leave mine a little on the chunky side). Add 1 or 2 tablespoons more water as needed.

Add chocolate chips: Remove mixture and place in a medium size bowl, mix in the chocolate chips.

Chill: Refrigerate for about 20 minutes, it will help the mixture stiffen a bit making it easier to handle.

Roll: Scoop dough and roll into 1 inch balls or flatten like a cookie. If forming them into balls you may like to roll them in cacao powder, cinnamon or shredded coconut. I’ve done all three and all were great!

Makes approx. 16 – 18 energy bites

Store: Keep in the refrigerator and enjoy within 1 – 2 weeks. They also freeze well.

Notes

Adjust the base. This recipe is pretty foolproof, so feel free to change things up a little by using slightly less almonds while adding more oats to offset.

Date substitute. If you rather not use dates or don’t have them on hand, you can sub with pure maple syrup using 1/4 cup pure maple syrup, starting with the smaller amount.

Keep your hands clean. When rolling, if the dough starts to stick to the palm of your hands, wash them in between every few balls for ease. Chilling the dough helps, but if you roll the balls before chilling you most likely get sticky palms.

Keep them uniform. Make the mounds uniform in size by using a scooper like this 1 tablespoon measuring spoon (affiliate link), it’s super helpful and makes things easier!

Make them chunky style. Feel free to skip the first step and process everything at once until combined. That is the way I originally wrote this recipe, but changed it up here and both ways are great.

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7 Comments

  1. Anonymous says:

    THESE WERE DELICIOUS!!! I made these energy balls for dessert tonight, since I had a vegan guest. They were a hit. I subbed the dates for maple syrup, added a little salt, and left the chocolate chips and water out. I was so thankful to have this recipe to go off of as this was my first time making anything like this.






  2. Anonymous says:

    what kind of oats? steel cut or rolled?

    1. julie@thesimpleveganista says:

      I've only used rolled oats in this recipe.

  3. Anonymous says:

    I made these today, and they taste SO good. Holy cow. I made the raw chocolate to go in it. I just froze a block of it and then made chocolate shavings/chips and then added those to the dough(because I'm too lazy to actually make chocolate chips). I think I may have added just a bit too much water though, because even after letting the dough sit in the fridge for over an hour, it was still quite wet and sticky. Didn't hurt the taste one bit though! I just started eating it out of the bowl with a spoon…it's that good. I used a big Tahitian vanilla bean that I bought from Beanilla.com, and it was fantastic. I will definitely make these again and again. I think I'm addicted. Awesome recipe. Thanks!






    1. julie@thesimpleveganista says:

      This is for sure a crave worthy recipe! Perfect all day, any day. After a few tries at this you will have the moisture content down just right as it can vary every time depending on how moist your dates are. So glad you enjoyed it. Cheers to goodness! :)

  4. Anonymous says:

    I didn't put the chocolate chips in but these are by far my favourite of these balls! YUM!






  5. I love this recipe! I has some vanilla beans that need using and this was perfect :) Thank you!






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