Dark Chocolate Chia Energy Balls

clock 20 minutes bowl Serves 4


  • 1 cup dates
  • 2 cups boiling water
  • 1 cup ground almonds
  • 2 Tbsp cocoa powder
  • 2 Tbsp coconut oil
  • 2 Tbsp honey
  • 2 Tbsp peanut butter
  • 2 tsp chia seeds
  • 1 tsp vanilla extract
  • 1 cup puffed rice
  • Coating
  • 200g dark chocolate
  • 1 Tbsp coconut oil
  • Desiccated coconut, finely chopped pistachio nuts, chia seeds, to coat (optional)
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  • 1. Place the dates in a small bowl and cover with boiling water. Set aside for 5-10 minutes.

  • 2. Drain the liquid off and transfer the dates to a food processor. Add the ground almonds, cocoa powder, coconut oil, honey, peanut butter, chia seeds and vanilla extract. Blitz until smooth, scraping down the sides, until a thick paste forms. Gently stir through the puffed rice.

  • 3. Line a baking tray with baking paper. With wet hands, roll tablespoonfuls of mixture into balls and place on the baking tray.

  • 4. Refrigerate until firm, about 2-3 hours. To make the coating, place chocolate and coconut oil in a microwave-safe bowl and cook on high for 20-30 seconds. Stir and repeat until completely melted.

  • 5. Place the coconut, pistachios or chia seeds in separate, shallow dishes. Use a fork or skewer to dip a ball in the chocolate mixture, then roll in your preferred coating. Return to the lined baking tray. Repeat with the remaining balls. Chill for a further 1-2 hours, until the chocolate is set.

  • Tip: Store in an airtight container, in the fridge for up to 1 week.

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