What is great about energy bites is that they do not require any baking, they pack a bunch of protein and other good stuff to keep you going throughout the day, and they can be eaten for breakfast, snack, or dessert. This simple recipe calls for dates, coconut, and almond butter.
Best pick up line ever: 
Guy: “So, do you want a raisin?” Girl, “No.” Guy, “How about a date?”
Me: Yesssssss, please…
There are a gazillion different versions of these date and nut energy balls all over the internet. You can even buy them in bar form (hello, Larabar!). I’ve tasted my fair share of different fruit and nut combos over the years, but have always been a little unsatisfied; the texture was off or the ratio of dried fruit to nut was wonky (except the peanut butter and jelly Larabar-they perfected that one). So I rolled up my sleeves, dug out the food processor, and was determined to make my own perfect little bite.
I love my Toasted Coconut and Almond Butter too much for that nutty combination not to be a starting point. From there I had to get the amount of dates right, balancing sweetness and texture. Too few dates led to a crumbly mess and too many resulted in a sweet and sticky web. I wanted to add cocoa to replicate a real chocolate truffle, but too much could be chalky and bitter and too little left my chocolate craving unsatisfied. Lots of trial and error later, and I leave you with this recipe, something I’m pretty darn happy with. It holds together just enough to roll into little balls, but doesn’t compromise on any of the flavors. The little orb is perfect for eating plain or coating with a topping of choice.
The only negative about this recipe is that it requires a food processor. Maybe a high-powered blender could work, but I haven’t tried it since it seems like you’d be stopping and scraping for ages. Please let me know if you do try it though. The mixture rolls best and sticks to the toppings when at room temperature, but they hold their shape best in the refrigerator or freezer. To up the chocolate ante, freeze them for a few hours, give them a dip in melted chocolate, sprinkle with toppings, and then return to the fridge until the chocolate sets.
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- Total Time: 15 minutes
- Yield: 20 truffles 1x
Description
These Date Cocoa and Nut Truffles are a no-bake treat packed with protein and natural sweetness, perfect for a quick snack or a healthy dessert.
Ingredients
- 1 cup almond butter, divided
- 3/4 cup unsweetened shredded coconut (toasted, if preferred)
- 2 cups pitted dates (about 16 dates)
- 3 tablespoons cocoa powder
- 1 1/2 teaspoons coconut oil
- Pinch of sea salt
- Optional toppings: additional shredded coconut, cocoa powder, or melted chocolate
Instructions
- In a food processor, combine 3/4 cup almond butter, shredded coconut, dates, cocoa powder, coconut oil, and a pinch of sea salt. Blend until a smooth paste forms.
- Add the remaining 1/4 cup almond butter to the mixture and pulse until just combined.
- Using your hands, roll the mixture into small balls, about 1 inch in diameter.
- If desired, roll the truffles in additional shredded coconut or cocoa powder for coating.
- For a chocolate-covered version, freeze the truffles for a few hours, then dip them in melted chocolate. Sprinkle with toppings of your choice and return to the fridge until the chocolate sets.
- Store truffles in the refrigerator or freezer to maintain their shape.
Notes
These truffles are best stored in the refrigerator or freezer to maintain their shape. If you want to increase the chocolate flavor, dip them in melted chocolate and allow them to set in the fridge. A high-powered blender might work if you don’t have a food processor, but be prepared to scrape down the sides frequently.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 11
- Sodium: 20
- Fat: 7
- Carbohydrates: 15
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
What type of cocoa should I use in the Date Cocoa and Nut Truffles?
For the best flavor, use unsweetened cocoa powder to achieve the rich chocolate taste without adding extra sweetness.
How can I prevent the Date Cocoa and Nut Truffles from being too sticky?
Make sure to balance the amount of dates; using too many can make the mixture overly sticky, so aim for the recommended amount to maintain the right texture.
Can I substitute almond butter with another nut butter in this recipe?
Yes, you can use other nut butters like peanut butter or cashew butter, but keep in mind that the flavor and texture may vary slightly.
