Snacks Sweets

Cocoa Energy Balls

I don’t know about your family, but mine regularly stand in front of the fridge scanning for immediate food.  By immediate, I mean they must be able to pick it up and consume it right away.  No prep required, no chopping, no cutting, no putting together.  Just eating.

That’s where these little Cocoa Energy Balls come to the rescue.  Needless to say this recipe is currently on high rotation in our household.  A batch usually lasts a week and gets used up in school lunches and after school snacks.  With a bit of luck, there may even be a few spare to share with friends.

Packed with dried fruit, nuts and a touch of cocoa for added yumminess, these balls are great to top up energy reserves.  I use salted peanuts to get a salty sweet flavour, but you could just go plain unsalted.

One thing to be aware of when using dates, is that even though the package promises pitted dates, every now and again the odd pip slips through, so I always cut each date in half to make sure the coast is clear of pips.

There are so many reasons to make these little balls – they’re easy to make, no cooking required and easy to eat on the go, making a great snack or lunch box addition.  Because they look so lovely, they also make a great gift idea.  Do you have friend who’s sick or needing a touch of kindness – grab a jar, load it up with these delights, finish it with a ribbon and there you have a beautiful homemade gift that will bring a smile to anyone’s face.

Cocoa Energy Balls

 Filled with dried fruit, nuts and seeds, these little balls of bliss make a great snack or energy boost at any time of day.

Course Snack
Cuisine Modern
Keyword Cocoa Energy Balls
Prep Time 45 minutes
Total Time 45 minutes
Servings 30 balls
Author Helen


  • 200 grams Salted Peanuts
  • 100 grams Cashews
  • 100 grams Pumpkin Seeds
  • 300 grams Pitted Dates
  • 100 grams Sultanas
  • 1 tablespoon Coconut Oil
  • 1 teaspoon Cocoa
  • 1/2 cup Desiccated Coconut or Shredded Coconut


  1. Add peanuts, cashews and pumpkin seeds, to food processor and process until mixture is finely ground.  Add dates, sultanas, coconut oil and cocoa.  Process until all ingredients are well blended. 

  2. Roll tablespoon portions into balls (for easier rolling dampen hands slightly).  Then roll in coconut to coat.  Store in fridge.

Recipe Notes

Be careful using pitted dates.  Sometimes a sneaky pip will slip through.  I always cut my dates in half to make sure they are truly pip free.

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