These Cashew Chocolate Date Energy Balls require just four ingredients, a food processor or heavy duty blender and a little bit of ball rolling time! A great paleo snack.
The Perfect Healthy Treat
I made these on a whim because I was craving chocolate, but wanted something on the healthier side.
I love that simple and nutritious foods can come together for a healthy treat.
This recipe is quick, easy and you only need four ingredients!
Four Healthy Ingredients
- Medjool dates – I love Medjool dates because they’re juicy and blend up really well with nuts. They’ve got potassium and fiber too!
- cashews – cashews are a great source of healthy fats.
- cocoa powder – or use cacao powder.
- egg white protein powder – this is where most of the protein in this recipe comes from. If you’re looking for a plant based option, you can sub in your favorite, but will likely have to compensate with some extra liquid.
Looking for more recipes like this?
These date energy balls are actually a rendition of my 4-ingredient Homemade Protein Bars – an RXBAR copycat.
How to Make Protein Balls with Dates
Protein energy balls are easily one of my favorite snacks. I love them as a little pre-workout boost. Plus they’re quick, no-bake, made with simple ingredients and taste awesome.
Use a Food Processor
A food processor is one of my most used kitchen tools. It makes date energy balls so easy! If you have a high powered blender, that works too.
Here’s how quick and easy this recipe is:
- In the bowl of your food processor process cashews, egg white protein, and cocoa powder until nuts have broken down into small pieces. Don’t process them too much, you still want pieces remaining.
- Add in pitted dates and process until combined–the mixture will look a little dry. With the motor running about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water. Careful not to add too much water or mixture will be too sticky. If this happens, add about 1 tablespoon of coconut flour to absorb some of the moisture.
- Using a round tablespoon, scoop mixture and roll into balls between the palms of your hand. Place on a lined baking sheet and continue this process. You should have about 30 energy balls.
Protein Powder Options
I used egg white protein powder but you can also use collagen peptides like I did with these bars.
If you’re vegan, you can try subbing your favorite plant-based protein powder. You just may need to add a little bit more water for the mixture to come together and stick. Plant protein powders will absorb the wet ingredients differently so just watch for that.
Storing Energy Balls
These protein energy balls keep really well in the fridge for a couple of weeks.
Energy balls with dates store well in the freezer for a few months, as long as they’re in an airtight container.
You can enjoy them frozen, or thaw them out (at room temperature or in the fridge).
More Energy Balls Recipes
- Easy Dirty Chai Energy Balls
- Chocolate Hazelnut Energy Balls
- Peanut Butter Energy Balls
- Blueberry Coconut Oat Energy Balls
If you make this recipe be sure to leave a comment and review below. I love hearing from you and it helps others learn more about the recipe too.
Cashew Chocolate Protein Energy Balls
These Chocolate Cashew Protein Energy Balls require just four ingredients, a food processor (or heavy duty blender) and a little bit of ball rolling time! They are paleo and whole30 compliant. You can even leave out the protein if looking for a vegan friendly option. The perfect healthy snack that doubles as a treat.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: About 30 balls 1x
- Category: snacks
- Method: food processor
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups cashews (raw or toasted)
- 1 cup pure egg white protein
- 1/2 cup unsweetened cocao powder (or cacao, or carob)
- 18 large Medjool dates, soaked for 5 minutes in warm water and pitted (weighed at 10 ounces)
- 2–4 TBS water
Instructions
- In the bowl of your food processor process cashews, egg white protein, and cocoa powder until nuts have broken down into small pieces. Don’t process them too much, you still want pieces remaining.
- Add in pitted dates and process until combined–the mixture will look a little dry. With the motor running about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water. Careful not to add too much water or mixture will be too sticky. If this happens, add about 1 tablespoon of coconut flour to absorb some of the moisture.
- Remove S blade from bowl of processor. Using a round tablespoon, scoop mixture and roll into balls between the palms of your hand. Place on a lined baking sheet and continue this process. You should have about 30 energy balls.
- Store protein energy balls in airtight container in fridge up to two weeks, or freezer about 3-4 months.
Nutrition
- Serving Size: 1 ball
- Calories: 137
- Sugar: 10g
- Sodium: 54mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: chocolate energy balls, energy balls recipe, date energy balls
Tools Used for This Recipe
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Grace says
Can’t wait to try these! I need a sweet fix during my Whole30. If using collagen peptides, is the same amount needed for the recipe?
Ashley says
When using collagen peptides I would add 60g – but not all
Of the water. You can use this recipe for reference https://www.fitmittenkitchen.com/pumpkin-spice-paleo-protein-bars/#tasty-recipes-13464
Fawn Zobel says
I made this recipe for the first time – it turned out well! I plan to have these on hand for my next round of Whole 30. I substituted the 1 cup of egg protein powder for 1 cup of collagen peptides (I had not seen your recommendation of 60 grams below) because I keep that on hand at all times for my morning coffee.
Questions: Could I substitute gelatin powder in the future? If so, how much to substitute? Would the gelatin need to be “bloomed” or can it be used directly as a powder in the recipe?
★★★★★
Ashley says
Hi there! I haven’t tested with gelatin but I imagine you could add. I don’t think it would need to be bloomed in this recipe. I would probably only do the 60g
Liz says
This looks delicious, but I have a question about the protein powder. Instead of the powder or collagen peptides, could I substitute a flour, like sweet rice flour (which isn’t the same as wheat flour)?
Ashley says
I haven’t tried that but I am guessing you could. You probably won’t need as much though. Just add enough that allows the balls to come together while still staying sticky so they hold.
Liz says
This looks delicious, but I have a question about the protein powder. Instead of the powder or collagen peptides, could I substitute a flour, like sweet rice flour (which isn’t the same as wheat flour)?
Ashley says
You wouldn’t need to sub in anything for the protein powder. If you want to add the sweet rice flour, you may need to add more liquid to mixture – I haven’t used sweet rice flour so I am not sure how it absorbs here.
Della says
How much does your books cost?
Ashley says
I don’t have a recipe book – but if you sign up for my email list you will get the Nut Butter EBook for free 🙂
Kyrsten says
Hi, if I substitute the egg white protein/collagen for plant based protein powder, is it still the same amount, one cup? Thanks for a cool recipe!
Ashley says
Hi Kyrsten, it wouldn’t be 1 cup, since plant based protein is so much more absorbent. I would start with 1/4 cup and see how the texture feels. If it feels sticky, add another 1-2 tablespoons. If you go overboard, you can also compensate by adding some sprinkles of water in to help the mixture come together. Hope that helps!
Salwa Kinsey says
This recipe is so easy & DELICIOUS!!!
Ashley says
So glad you like it – thanks for sharing!