Cocoa Energy Balls Recipe (Vegan)
A rich, chocolatey, and sustainable snack made from leftover almond pulp. These vegan, gluten-free, and refined sugar-free energy balls are packed with fiber, natural sweetness, and healthy fats. Perfect for an on-the-go treat or a post-workout bite!
Equipment
1 Double boiler melting pot optional
Ingredients
- 100 g almond pulp from homemade almond milk
- 1 ripe banana
- 8 Medjool dates pitted
- 50 g Pistachio kernels
- 15 g Raw cocoa powder
- 40 g desiccated coconut
For coating:
- 80 g dark chocolate 70% cocoa or higher, dairy-free if vegan
- 1 tsp coconut oil
Instructions
- Place pitted dates, almond pulp, banana, pistachios, cocoa powder, and desiccated coconut into a food processor.
- Blend until the mixture becomes sticky and uniform. If it feels too wet, add more desiccated coconut.
- Roll the mixture into small balls (about 1–2 tablespoons each).
- Melt the dark chocolate with 1 teaspoon of coconut oil.
- Dip or drizzle the chocolate over each ball, or roll in extra desiccated coconut.
- Chill in the fridge for 30 minutes until the chocolate sets.
- Store in an airtight container in the fridge for up to one week. Enjoy!
Notes
Use only certified gluten-free dark chocolate if sensitive or celiac.
Slightly under-ripe bananas reduce sweetness if desired.
For extra crunch, pulse the nuts instead of blending fully.
Freeze for up to 2 months. Great for meal prep.
Almond pulp from homemade almond milk can be stored frozen and thawed before use.
Almond pulp can be substituted with almond flour or almond meal.
YourDani x x
Nutrition
Calories: 99kcal
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