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Espresso cacao energy balls piled on a slate board, some coated in cacao powder, one halved to show the chewy date center.

No-Bake Espresso Cacao Energy Balls with Cocoa Nibs

No-bake energy balls made with dates, oats, cacao powder, and instant espresso, rolled in cacao powder or cocoa nibs and chilled until firm.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Snack
Cuisine: Healthy
Calories: 175
Ingredients Method Notes

Ingredients
  

Energy Balls
  • 200 g medjool dates, pitted soft, or soaked 10 min in hot water and drained
  • 100 g rolled oats
  • 60 g raw almonds
  • 30 g unsweetened cacao powder plus more for rolling
  • 2 tsp instant espresso powder
  • 32 g almond butter smooth, about 2 tbsp
  • 14 g chia seeds 1 tbsp, optional
  • 1/4 tsp fine sea salt
Coating
  • 2 tbsp cacao powder for rolling
  • 30 g cocoa nibs, crushed for rolling, or use extra cacao powder

Method
 

  1. Add the oats and almonds to a food processor. Pulse 15 to 20 times until it looks like coarse sand, with a few pea-sized pieces left for texture.
  2. Add the dates, cacao powder, espresso powder, almond butter, chia seeds, and salt to the processor.
  3. Process for 1 to 2 minutes, stopping to scrape down the sides, until the mixture clumps into a sticky mass around the blade. If it looks dry and crumbly, add water 1 tsp at a time until it holds together when pressed between two fingers.
  4. Scoop out 1 tablespoon (about 20 g) portions and roll each between your palms into a smooth ball. You'll get about 20 to 22 balls from the batch.
  5. Spread the extra cacao powder and crushed cocoa nibs on separate small plates. Roll some balls in cacao powder and the rest in cocoa nibs, or mix them together.
  6. Set the balls on a plate and refrigerate, uncovered, for 30 minutes until firm to the touch.
  7. Transfer to an airtight container once firm. Serve straight from the fridge.

Notes

  • Use soft, fresh medjool dates, dried-out dates won't bind the dough properly.
  • Taste the raw dough before rolling, add more espresso powder for a stronger coffee flavor.
  • Chill the rolled balls for a full 30 minutes, they firm up considerably once cold.
  • Double the batch and freeze half, they thaw fast for lunchboxes.