Fudgy No Bake Brownie Energy Balls
These fudgy no bake brownie energy balls taste like real brownie batter but are made from wholesome pantry staples. Naturally sweetened with dates, rich with cocoa and walnuts, and coated in ccocoa powder and grated coconut. No oven needed and ready in 10 minutes.
Ingredients
- 1 cup / 120g Raw walnuts
- 3/4 cup / 75g Rolled oats use certified gluten free if needed
- 170 g Soft Medjool dates pitted
- 3 tbsp / 18g Unsweetened cocoa powder
- 2 tbsp / 30g Creamy almond butter
- 2 tbsp / 40g maple syrup
- 1 tsp vanilla extract
- 1/4 tsp Fine sea salt
- 2 -3 tbsp Water or unsweetened almond milk only if needed for binding
- 3 tbsp / 30g Mini dark chocolate chips optional
- For Coating:-
- 2 tbsp Unsweetened cocoa powder
- 30 g Finely grated coconut unsweetened
Instructions
- Add walnuts and oats to a food processor and pulse 30 seconds until you get a fine flour.
- Add pitted dates, cocoa powder, almond butter(i used my homemade almond butter, recipe here), maple syrup, vanilla, and salt. Process until a sticky dough forms that holds when pressed. If too dry, add water 1 tbsp at a time.
- Transfer dough to a mixing bowl and fold in mini chocolate chips with a spatula. You can also add them in the food processor but do not over blend.
- Scoop about 1 tbsp, about 28g, and roll between palms into smooth balls. Lightly dampen hands if needed or grease your hands with little oil.
- Roll half the balls in cocoa powder and half in grated coconut, or do a mix of both.
- Place on parchment paper and chill 20 minutes to firm up. They get fudgier as they sit.
Notes
1. Storage: Fridge up to 7 days in airtight container, freezer up to 2 months. Freeze on tray first, then transfer to bag. Thaw 10 to 15 minutes.
2. Nut free: Use 120g sunflower. seeds and sunflower seed butter.
3. Dates: If using deglet noor dates, use 12 to 14 dates and soak 10 minutes.
4. Coating tip: For best coconut stick, roll while dough is still slightly tacky.