When midday munchies strike, I have a habit of letting my healthy eating habits go downhill, fast. Steel cut oats for breakfast, spinach salad for lunchhandful of peanut butter M&Ms for my afternoon snack? Doesn’t exactly jive, does it? This year, I’ve resolved to makeover my snacking [bad] habits, and these Raspberry Cocoa Energy Balls are the perfect, bite-sized treat to get me started on the right foot. Made with dates, they stand up to even the most intense sweet tooth naturally, and they’re packed with powerful ingredients like almonds, chia seeds, and antioxidant-rich cocoa. (Adios, M&Ms.) The best part? The addition of freeze dried raspberries adds a layer of indulgence that, I swear, makes them taste exactly like a raspberry chocolate bar.  

And while I created these with afternoon snacking in mind, feel free to reach for these energy balls at all times of day. They make a great breakfast on-the-go for those of us who crave something light in the morning, and lately, I’ve even been treating myself to one in the evenings when I’m winding down but my sweet tooth is begging for just a little something chocolate-ly. (I will warn you though, if you’re sensitive to caffeine, avoid eating these guys post-dinner hours because cocoa powder does pack a punch.) Enjoy!



Raspberry Cocoa Energy Balls

Serves 2 dozen

These Raspberry Cocoa Energy Balls Are The Perfect 3pm Snack

By Camille Styles


  • 2 cups pitted medjool dates (19-20 dates)
  • 1 1/2 cups raw almonds
  • ½ cup freeze dried raspberries
  • ½ cup unsweetened shredded coconut, plus more for rolling
  • 1/4 cup cocoa powder
  • 1 tablespoon chia seeds (optional)
  • ½ teaspoon almond extract (optional)
  • 3 tablespoons unsalted almond butter
  • 1-2 tablespoons warm water, if mixture is dry.


  1. Add the dates, almonds, raspberries, coconut, cocoa powder and chia seeds to the bowl of a food processor. Pulse until mixture is thick and crumbly.
  2. Add the almond butter, and almond extract and continue to pulse. Take a small amount of mixture and press it between your fingers. If it sticks together easily and can roll into a ball shape, it's ready. If the mixture is too dry, add 1 tablespoon of water at a time, pulsing in between, until mixture is sticky enough to hold its shape.
  3. Roll the mixture into 1-inch balls, then roll in shredded coconut or cocoa powder, if desired.
  4. Store in an airtight container at room temperature for up to two weeks.

Share this Post

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments (4)
  1. 1
    Kai Long February 7, 2019 at 11:39 am

    These look and sound delicious, but would like nutrition information when you provide recipes. Interested in protein as trying a more plant based diet and always checking protein in my snacks.
    Thank you!

  2. 2
    Kathleen February 18, 2019 at 5:10 pm

    I made these this afternoon. I indulged on one – Yum! Can’t wait to snack on these tomorrow. I may try using chocolate protein powder next time to add more protein.

  3. 3
    Kim E Henderson September 9, 2019 at 12:48 pm

    These were delicious. But would also love some nutritional info. Tks

  4. 4
    Martha November 4, 2019 at 9:06 am

    I made them exactly as printed, except I did not roll them in anything. I got 27 balls from my recipe and using My Fitness Pal to calculate nutritional info it is as follows: 84 cal, 5.6g total fat, 2.4 g fiber, 5.1 sugar and 2g protein.



Katie DeNero