These Dark Chocolate Cherry Energy Bites are a no-brainer healthy snack. With just four main ingredients, a few extra add-ins, and a quick spin in the food processor, this ball recipe satisfies your sweet tooth with the delicious chocolate cherry combination.
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Energy balls (energy bites) are a great quick snack and I always find them so satisfying! Like a sweet treat but made with good-for-you wholesome ingredients, easy to make and the flavor options are endless.
The other week I was browsing the snack bar section and picked up some chocolate cherry flavored ones. They were so good I decided I needed to make my own recipe.
There are never enough energy ball recipes, in my opinion.
If you’re looking for an energy ball recipe using oats, check out my master mix here!
Why You Need Them
- A healthy treat for when you’re looking to satisfy your sweet tooth with something simple.
- Less than 10 simple ingredients, plus paleo friendly and vegan too.
- Made with wholesome ingredients – dried cherries, Medjool dates and nuts, mainly.
- A no-bake recipe that is great for meal prep – they store well in the fridge or freezer!
Ingredients You Need
- Dried cherries – Try to find unsweetened no added sugar dried cherries, if you can. Trader Joe’s carries them, they’re also on Amazon. I used Cherry Bay Orchard’s dried tart cherries.
- Medjool Dates
- Nuts – I used half cashews, half almonds. You can also add in walnuts or hazelnuts too.
- Cacao powder – You can use unsweetened cocoa powder or cacao powder, for a little extra boost in nutrients. If you can’t do chocolate but want a similar taste, try carob powder.
- Vanilla extract – for a hint of floral sweetness and to compliment the chocolate flavor.
- Water – just a little to help get things blending easier in the food processor. Water will definitely be needed if your dates are on the drier side.
- Fine Sea Salt – to enhance flavor, but you can also omit.
- Mini chocolate chips – definitely optional but I stirred some in at the end.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Medjool Dates vs Deglet Noor Dates
I always use Medjool dates in recipes like this because of their soft and chewy texture. Deglet Noor dates are longer, and more firm with tougher skins. Stick with Medjool dates for this recipe if possible.
Also, did you know Medjool dates are a fresh fruit? They are not dried. You can find them in the product section, typically around the outside of the aisles, sometimes by the nuts.
TIP: If your dates look dried out and are not soft to touch, soak them in hot water for 5 minutes, then rinse and drain before using.
Make These in 5 Minutes
The best part about energy bite recipes like these is that they are ready in no time. They just need a little bit of work in the food processor, and most of the time comes from rolling the mixture into balls.
Add all of the ingredients to your food processor, blend, add a bit of water until a sticky mixture forms…. and that’s it! Yes, it’s that simple.
If you’ve never made energy bites like these with dates and nuts, it may seem like it’s not working. But you just have to keep pulsing your food processor and give it some time.
If you don’t think your food processor is strong enough, you can work in batches by breaking down the nuts into chunks first, then add in the Medool dates and dried cherries, then finally the cocoa powder, sea salt, and water as needed.
I oped to stir in some mini dark chocolate chips because, why not? If you really want these chocolate cherry energy balls to taste like a treat, dip frozen balls into melted chocolate, place on a baking sheet lined parchment paper until set, and dive in.
Recipe Tips
Use a small cookie scoop for easier dispensing.
You may need to wet hands in between rolling, as the mixture gets sticky.
The mixture will be ready when you can easily roll into balls. Be careful not to over-process, or the mixture will be super sticky and hard to work with.
Other Mix-in Options
- chia seeds – you can pulse in 2 tablespoons of chia seeds for some more fiber and healthy fats.
- protein powder – If using something like collagen protein, you won’t need to change the recipe. But if you’re looking to add plant based protein, you’ll likely need to add in some splashes of milk, so the other ingredients don’t absorb the protein powder and dry the mixture out. If you’re looking to incorporate egg white protein, check out this recipe for better ratios.
Storing
You can store homemade energy balls in an airtight container, the fridge or in the freezer. They’ll last for a couple of weeks in the fridge, but several months in the freezer if stored in a tight container.
More Energy Ball Recipes
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Chocolate Cherry Energy Bites
Ingredients
- 1 cup pitted Medjool Dates, packed (equal to about 18 large dates)
- 1 cup raw cashews
- 1 cup raw almonds
- 1 cup dried cherries, I used unsweetened
- 4 tablespoons cacao powder, or unsweetened cocoa powder
- ⅛ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2-4 tablespoons water
- ¼ cup mini chocolate chips, to stir in (optional)
Instructions
- In bowl of your food processor with S-blade, add Medjool dates (pitted), nuts, dried cherries, cacao powder, salt, and vanilla extract. Pulse several times, until nuts have broken down and mixture starts to get sticky. See photos for reference.
- Begin to add water 1-2 tablespoons at a time, pulsing in between. Nuts should continue to get smaller and the mixture sticky. You want the mixture to be able to hold together well, without being overly sticky. If you'd pulsed too much or added too much water, you can stir in some coconut flour to help absorb excess moisture.
- Line a baking sheet with parchment paper and set aside. Begin scooping rounded tablespoon balls (I used a medium cookie scoop), roll in between palms for a smooth ball (optional), and place on lined baking sheet. You may need to wet hands in between rolling a few balls.
- To freeze, line in one even layer on lined baking sheet. Place in freezer for 30 minutes before storing in separate airtight container. You can also store directly in airtight container in fridge.
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