Keep a batch of these SO-yummy Chocolate Balls on hand for when the next chocolate craving strikes—or simply when you want to share a yummy snack or dessert with the kids. They have only 5 ingredients and store ridiculously well in the fridge for weeks.
Chocolate Balls
I love an easy recipe that doesn’t require turning on the oven, and this one is seriously satisfying. These little cookie balls are so easy to make and basically taste like a brownie bite. They have a not-too-sweet cocoa flavor and store so well in the fridge, so you can pull out one (or a few!) whenever the mood strikes.
These are yummy with milk, hot cocoa, or with a simple side of berries. Or you can enjoy them on their own, of course.
These cookies are sweetened with dates and have a pleasant cocoa flavor. I’m always surprised at how delicious these are, even though they have so few ingredients. (My oldest daughter has renamed these “brownie bites” in our house!)
And most importantly, they don’t even need to be baked!
Ingredients You Need
To make these chocolate balls you’ll need the following ingredients on hand.
- Medjool dates: Choose pitted ones to save a step. These are often sold in the produce section. I don’t always have dates on hand, but one package usually makes two batches of these—and they last for months in the fridge, so I don’t have to worry about wasting them.
- Raw cashews: When raw cashews are soaked in water, they soften and become easy to blend. They also have a subtle flavor that is nice in the mix with other ingredients here.
- Cocoa powder: Opt for unsweetened cocoa powder from any brand you prefer. I usually buy SACO or Hershey’s Special Dark.
- Vanilla extract: A little vanilla extract adds flavor to this recipe so do add it.
- Shredded unsweetened coconut: This ingredients helps the cookie bites to be the texture of cookie dough and not too sticky. If you aren’t a fan of coconut, substitute rolled oats.
Step-by-Step Instructions
Here’s an overview of how to make these easy no-bake cookies so you know what to expect from the process. Scroll down to the bottom of this post for the full recipe.
- Soak the cashews in water to soften. This is one step you’ll need to plan ahead to do before you’re ready to make the rest of the recipe.
- Remove the pits from the dates.
- Drain and add to the bowl of a food processor with the rest of the ingredients.
- Pulse to start to grind, then grind on high to make a cookie-dough-like batter.
You’ll know that the dough is ready when it easily sticks together in your fingers.
Use a measuring spoon to portion out the dough and roll into balls. You can press some sprinkles into the top of each to add some color if you like. If the dough starts to get too sticky while rolling it, pop it into the fridge to chill or simply wash your hands and start again.
How to Store
These cookies will stay fresh for up to a month in an airtight container in the fridge. I recommend serving them cold, as they soften a bit at room temperature. (They hold together fine at room temperature but will last longer if chilled.)
Best Tips for Success
- Soak the nuts so they’re soft and easy to blend.
- Chill the mixture if you find it too sticky to roll into balls, or wash your hands halfway through.
- Roll in cocoa powder or shredded unsweetened coconut if desired.
- Press into silicone mini molds to make fun shapes such as hearts or stars.
- Roll them into balls or flatten them slightly into cookies depending on how your kids might like them best.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment below with your thoughts!
Favorite Chocolate Balls (No-Bake)
Ingredients
- 1½ cups cashews
- 1 cup pitted Medjool dates
- 1 teaspoon vanilla
- 3 tablespoons cocoa powder
- 2 tablespoons shredded and unsweetened coconut
Instructions
- Place the cashews in a medium bowl and cover with water. Let sit for 30-60 minutes to soften. Drain and pat dry with a paper towel.
- Remove the pits from the dates, if needed.
- Add the cashews to the bowl of a food processor with the rest of the ingredients. Pulse, stopping to scrape down the sides often, until ground into a relatively smooth paste-like dough.
- Use a tablespoon measuring spoon to portion out dough, rolling each in the palm of your hand. Press into sprinkles if desired. (If the batter becomes sticky, wash your hands and start again, or pop the batter into the fridge for a few minutes.)
- Serve chilled or at room temperature.
Equipment
Notes
- Store in an airtight container in the fridge for up to 2 weeks. Soften at room temp for a few minutes if needed for younger eaters.
- You may also want to cut them up into smaller pieces if your little one tends to stuff big bites of food into their mouth!
- You can use almonds instead of cashews.
- Roll each in shredded coconut or cocoa powder to make them look like truffles.
- Use rolled oats instead of the coconut if you prefer.
Nutrition
This recipe was first posted January 2018.
I don’t have a food processor, has anyone tried them in a blender?
You may need to do them in two batches since it is likely going to be too hard to get it to move around easily with the smaller surface area of the blender.
My son loved these!! He did not want to stop eating them! I had to stop him, but let him know that I would pack them as a snack for school. That made him so happy!
I’m so glad!
Hey Amy,
We love these so much! As previously mentioned, we have an oat allergy in our house so we can’t make most protein balls. Any ideas for flavor variations for this? We love the chocolate but I would also love to branch out. Thank you!
Emily
I made them with almonds and they were so good! My kids could not believe there was no actual chocolate in them! Thanks Amy
Delicious! I will be making these on repeat
omg so good! My toddler loves these and so do I. This’ll be on regular snack rotation!
Wow! These are amazing! We have an oat allergy in our family so I don’t often get to make energy bites for protein balls. These have a great taste and consistency and they don’t upset my stomach at all. My 18 month old also loves them. Thanks for a great recipe! These will definitely become a regular in my house.
Do you think these could be stored in the freezer? Thanks
sure
Amy would almonds or pecans work instead of cashews ? Thank you
Hi- almonds would work similarly if soaked as directed like the cashews. Enjoy!
My son is allergic to cashews, are there any substitutions?
You can use almonds instead
My son loved these. He isn’t the most adventurous at trying new things, but if it looks chocolatey–he is pretty much all for it. They are a little more wet than I would expect .I was thinking of adding a few oats next time. What do you think?
You could add a little instant oats (maybe start with 2 tbsp) or finely shredded unsweetened coconut. I’m glad he liked them!