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Easy Chocolate Almond Balls (No-Bake, No Coconut)
This Chocolate Almond Balls recipe has the perfect balance of textures: the first sensation of smooth, creamy chocolate giving way to a dense, chewy interior packed with nuts and a hint of vanilla. Brilliant freezer snack or light dessert!
Equipment
- Food processor
- 1 Double boiler Or microwave safe bowl
Ingredients
- 1/2 cup raw cashews (70 grams)
- 1 1/2 cups raw almonds (210 grams)
- 1 1/4 cup pitted dates (225 grams)
- 1 teaspoon vanilla extract
- 3 oz dark good quality chocolate (69 grams) or you can use white or milk chocolate
- 2 tbsp water
Instructions
- Process the cashews and almonds. Add cashews and almonds to the food processor. Pulse until finely ground. You are aiming for coarse sand with a few larger bits, just starting to clump at the bottom of the bowl. Stop here. If you keep going, the oils release and you end up with nut butter instead of dough.
- Add dates and vanilla. Process until the mixture forms a sticky, cohesive dough. Press a small amount between your fingers — if it holds together, you are ready. If it crumbles, give it another 10 seconds and try again.
- Make the balls. You can either lightly wet your palms before rolling or use a measuring spoon to make a dome shape. I used a measuring tablespoon to make about 20 balls. If using your hands, the dough warms up quickly as you work, and damp hands stop it sticking to your palms. If using a measuring spoon, press the mixture in firmly and ease it out with a small knife for a neat half-moon shape. Either way, once the balls are on the parchment-lined baking sheet, give each one a light press. This stops them from rolling around when you spoon chocolate on top, a small thing that makes the whole process easier and neater.
- Melt the chocolate. Chop into small, even pieces. Melt in a double boiler over a gentle simmer, stirring until smooth. Or microwave in 15-second bursts, stirring between each. Keep everything completely dry. A single drop of water will cause the chocolate to seize.
- Finish with chocolate. Spoon a little chocolate (or alot) over the flat top of each ball, or dip the top or the base and lift out with a fork or spoon.
- Add a small pinch of fleur de sel before the chocolate sets if you like.
Notes
You can also melt the chocolate in a microwave proof bowl. First chop the chocolate into small, even pieces. Then microwave in 15-second intervals. Stir between each interval. Stop heating when just a few chunks remain. Continue stirring until no more chunks are left.
Variation: You can also just add the melted chocolate to the almond date mixture and then form the balls. I like to have a big taste of chocolate when I bite into the energy balls, but you can also just mix the chocolate straight in 🙂
You can store these in an airtight container in the fridge for up to one week and in the freezer for up to 2 months.
Nutrition
Serving: 1ballCalories: 132kcalCarbohydrates: 12gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 0.1mgSodium: 2mgPotassium: 191mgFiber: 3gSugar: 8gVitamin A: 3IUVitamin C: 0.1mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!