cashew chocolate energy balls in bowl with dates
How to Make...

4-Ingredient Cashew Chocolate Protein Energy Balls

These Cashew Chocolate 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.

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: About 30 balls 1x
  • Scale:


  • 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)
  • 24 TBS water


1. 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. 2. 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. 3. Remove S blade from bowl of processor. Using tablespoon, scoop mixture and roll into balls between the palms of your hand. Place on a baking sheet and continue this process. You should have about 30 energy balls. 4. Store protein energy balls in airtight container in fridge up to two weeks, or freezer about 3-4 months. Enjoy!

Recipes Notes:

I typically have 2-3 energy balls as 1 serving, depending on time of day/activity level.

Nutrition Information:

  • 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