These energy balls are gluten-free, dairy-free, free of added sugar, and no-bake. All you need to make them is a food processor!
Why I Keep a Stash of Energy Balls
- They’re naturally sweet and satisfying, and make the perfect pick-me-up when I’m craving something sweet.
- They only take about 15 minutes and 6 ingredients to make.
- They freeze well, which helps keep the almond and coconut flavor at its best.
What are Energy Balls?
In Greek, these snacks are called troufakia energias (pronounced trou-fa-kia ener-gi-as). Troufakia refers to chocolate truffles, and energia means energy. So, these are the healthy version of an energy ball, reminiscent of a chocolate truffle.
My introduction to these delicious Greek treats came when my husband and I were living in Greece. We visited the grandmother of a friend. Despite our unexpected arrival, she graciously welcomed us with a stash of troufakia from her freezer. She served them alongside a cup of coffee and a glass of cold water.
At that time, I was unaware that these snacks were a staple in many Greek households. Although the classic version typically includes melted chocolate, nuts, liquor, and some crushed cookies, my healthier version made with a spiced mix of nuts, sticky dates, and coconut, still retains the original essence and experience, satisfying those sweet cravings and giving you a boost of energy.
I like to freeze them (which keeps them fresh and chewy without turning them rock-solid) and eat them directly from the freezer! Call them bliss balls, energy balls, or energy bites, but no matter the name, these sweet snacks deliver a burst of salted caramel flavor, and they are a convenient option for a quick morning boost, school snack or midday treat.
Key Ingredients
- Almonds add crunch, healthy fats, and protein. It’s best to use whole raw almonds and blitz them in the food processor. This allows you to control how much the nuts are crushed. You don’t want them finely ground; instead, you want some texture and crunch.
- Dates create the sticky but healthy base that holds the balls together. Medjool dates, with their soft texture and caramel-like flavor, are my favorite choice for this recipe. Yes, they can be slightly pricier, but well worth it.
- Coconut: Rolling the energy balls in coconut ensures they are easy to handle, while adding flavor and texture. I prefer desiccated coconut for the low sugar content and finer texture, but unsweetened shredded coconut will also work.
- Extra virgin olive oil adds a slight savory, peppery note and helps bind the mixture together.
- Spices: Cinnamon and clove add a warming flavor that complements the dates.
- A pinch of Flaky sea salt balances the dates’ sweetness while enhancing the overall flavor.
How to Make No-Bake Energy Balls
- Blitz the almonds. Place 1 cup (150 g) whole raw almonds in a food processor and blitz until they are mostly fine. Do not grind them into a powder, or you’ll lose the crunch.
- Make the energy ball mixture. To the food processor, add 1 cup (160 g; 8-9 large) Medjool dates (seeds removed), 1 cup (70 g) desiccated or unsweetened shredded coconut, 3 tablespoons extra virgin olive oil, 2 teaspoons ground cinnamon, 1/2 teaspoon ground clove, 1 tablespoon honey (if using), and 1/2 teaspoon flaky sea salt. Pulse in the food processor for about 30-50 seconds or until the mixture holds its shape when squeezed between your hands. If it is too dry to hold its shape, add a few more drops of olive oil and pulse again; if it is too wet, add a little more coconut.
- Portion the mixture. Using a cookie scoop (1 1/2-inch) or a tablespoon, take a portion of the prepared mixture and place it between your palms. Press the mixture firmly and roll it into a ball, ensuring it holds together well. If the mixture is very sticky, you may find it helpful to slightly wet your hands before shaping the balls. Repeat until all the mixture is done.
- Coat and store. Coat the balls in 1 cup (70 g) desiccated or unsweetened shredded coconut, or 1 cup blitzed almonds, then place in the freezer for 30 minutes to firm them up. Store in a sealed container in the freezer or fridge, and enjoy whenever the mood strikes.
Make it Your Own
- Try a different nut: I enjoy using almonds in all these combinations; however, feel free to swap out the nuts if you’d like. Swap almonds walnuts, cashews, pistachios, pecans, and peanuts make great alternatives! If you have nut allergies, substitute them with oats.
- Try a different fruit: Get creative with the variety of dried fruits now available. To the date mixture, add raisins, dried cranberries, or dried cherries.
- Try different spices: If you prefer a different spice profile, try using ground ginger or allspice in place of the cinnamon and clove.
- Add citrus: Incorporate the zest of lemons or oranges for an extra burst of freshness or add chopped candied orange or lemon peel to the date mixture.
- Try adding protein powder: If you like to include protein powders in your diet, adding a tablespoon or two to energy balls works well. If you do, slightly increase the amount of coconut to help everything stick together.
- Try adding chocolate: If you love chocolate, try mixing in a teaspoon of cocoa powder (for a healthier option) or some chocolate chips, and indulge in a fudgy, decadent treat.
- Try adding a nut or seed butter: One tablespoon of tahini goes a long way in these energy balls, adding a rich, nutty flavor. You can also add peanut, almond, or pistachio butter.
- Toasting Option: For a deeper flavor, you can briefly toast the coconut in a dry frying pan over medium-low heat before adding it to your energy balls.
Energy Ball Recipe Flavor Variations
- Baklava Energy Balls: Substitute almonds with walnuts or pistachios, and add 3/4 teaspoon rose water, and an additional 3/4 teaspoon ground cloves.
- Middle Eastern Energy Balls: Substitute almonds with pistachios and add 8 (70g) dried apricots, chopped into small pieces; 1 teaspoon ground cardamom, and 3/4 teaspoon orange blossom water.
- Chocolate-Walnut Energy Balls: Substitute almonds with walnuts, omit the ground clove, and add 2 teaspoons cocoa powder.
- Sesame Pecan Energy Balls: Substitute the almonds with pecans (same quantity) and add 1 tablespoon tahini paste to the base recipe.
How to Store
Freezing: Energy balls can be stored in the freezer for up to 3 months. Unlike some snacks that harden or lose texture when frozen, energy balls stay pleasantly chewy and only firm up slightly, without becoming rock-hard. After taking them out of the freezer, let them sit for a few minutes to soften if preferred.
Refrigeration: To store energy balls in the refrigerator, place them in an airtight container. They will stay fresh for up to 2 months, maintaining their chewy texture and delicious flavor.
Energy Balls
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Equipment
Ingredients
- 1 cup whole raw almonds (150g)
- 1 cup Medjool dates, seeded (about 8-9 large dates) (160g)
- 1 cup desiccated or unsweetened shredded coconut (70 g)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground clove
- 1 tablespoon honey (optional)
- 1/2 teaspoon flaky sea salt
Topping
- 1 cup desiccated or unsweetened shredded coconut or finely chopped almonds (70 g)
Instructions
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Blitz the almonds. Place the almonds in a food processor and blitz until they are mostly fine. Do not grind them into a powder, or you’ll lose the crunch. If using for topping, blitz extra in a second batch!
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Finish the energy ball mixture. Now add the dates, coconut, olive oil, cinnamon, clove, honey (if using), and salt. Pulse in the food processor for about 30-50 seconds or until the mixture holds its shape when squeezed between your hands. If it is too dry to hold its shape, add a few drops of olive oil and blend again; if it is too wet, add a little more coconut.
-
Portion the mixture. Using a cookie scoop (1 1/2-inch) or a tablespoon, take a portion of the prepared mixture and place it between your palms. Press the mixture firmly and roll it into a ball, ensuring it holds together well. If the mixture is very sticky, you may find it helpful to slightly wet your hands before shaping the balls. Repeat until all the mixture is done.
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Coat and store. Coat the balls in desiccated coconut or blotzed almonds, then place in the freezer for 30 minutes to firm them up, then enjoy. Store in a sealed container in the freezer or fridge.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and honey used in this recipe.
- 1 energy ball equals 1 serving
Energy Ball Flavor Variations
- Baklava Energy Balls: Substitute almonds with walnuts or pistachios, and add 3/4 teaspoon rose water, and an additional 3/4 teaspoon ground cloves.
- Middle Eastern Energy Balls: Substitute almonds with pistachios and add 8 (70g) dried apricots, chopped into small pieces; 1 teaspoon ground cardamom, and 3/4 teaspoon orange blossom water.
- Chocolate-Walnut Energy Balls: Substitute almonds with walnuts, omit the ground clove, and add 2 teaspoons cocoa powder.
- Sesame Pecan Energy Balls: Substitute the almonds with pecans (same quantity) and add 1 tablespoon tahini paste to the base recipe.
Types of Dates
Dates, originating from the Middle East, are the fruit of the date palm tree. These sweet and nutritious fruits are packed with fiber, antioxidants, magnesium, potassium, iron, B vitamins, and natural sugars, making them an excellent choice for healthy snacks like energy balls.
Medjool Dates
- Medjool dates are renowned for their large size and exceptional softness.
- They offer a chewy texture and a rich, caramel-like flavor that makes them perfect for energy balls.
- Often referred to as the “king of dates” or Californian Dates due to their widespread cultivation.
- Medjool dates are prized for their superior texture, flavor, and high nutritional value.
Deglet Noor Dates
- Deglet Noor dates are known as the “queen of dates.”
- They are more affordable, smaller, and firmer compared to Medjool dates.
- Deglet Noor dates have a mild, nutty flavor and contain less sugar.
- For use in this recipe, soak dried Deglet Noor dates in water for 5–10 minutes to soften them, then drain and pat dry before adding to the food processor.
Nutrition
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