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Close-up of chewy chocolate date energy balls stacked on marble surface near natural window light.

Date Energy Balls (Easy No-Bake Snack)

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 18 date balls
Author: Nico Pallotta

  • 1 heaping cup (170 g) Medjool dates pitted, about 8 to 10 dates (7 oz)
  • 1 cup (100 g) rolled oats old-fashioned or quick oats
  • ⅓ cup (80 g) peanut butter or almond butter
  • 2 tablespoons (10 g) cocoa powder unsweetened
  • ¼ teaspoon salt optional

  • Add 1 cup rolled oats to a food processor and blend for about 1½ minutes, until they look like coarse flour. A little texture is okay.
    Step 1 Rolled oats blending in food processor into coarse flour texture.
  • Add 1 heaping cup Medjool dates (pitted), ⅓ cup peanut butter, 2 tablespoons cocoa powder, and ¼ teaspoon salt. Blend for 2 to 3 minutes, scraping down the sides if needed. The mixture will look coarse and slightly crumbly. That is normal.
    Step 2 Dates, peanut butter, cocoa powder, and oats inside food processor bowl.
  • Squeeze a small amount of mixture in your hand. If it sticks together, it is ready. If it feels too dry, add 1 teaspoon of water at a time and blend again until it's ready.
    Step 3 Crumbly date energy ball mixture in the food processor.
  • Scoop a full, heaping tablespoon of mixture into your hand. Squeeze it firmly 4 to 5 times to compact it, then quickly roll into a ball.
    Store in the fridge for up to 1 week or freeze for later.
    Step 4 Shaped date energy balls on a parchment-lined baking sheet.
Substitutions
  • Medjool dates → Deglet Noor dates, soaked dried dates
  • Rolled oats → Quick oats, gluten-free oats, oat flour
  • Peanut butter → Almond butter, cashew butter, sunflower seed butter, tahini
  • Cocoa powder → Cacao powder, mini chocolate chips, ground flax seeds, cinnamon
  • Water → Plant milk, brewed coffee for a richer chocolate flavor
 
Tips
  • Use soft, sticky dates for the best texture.
  • Blend the oats first for sturdier balls.
  • Blend the final mixture for a full 2 to 3 minutes.
  • The mixture should look coarse, not smooth.
  • Add water slowly, 1 teaspoon at a time.
  • Squeeze the mixture before rolling into balls.
  • Chill for 15 minutes if the mixture feels soft.
  • Store in the fridge for 1 week or freeze for up to 3 months.
  • Use sunflower seed butter for a nut-free version.
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