No-Bake Chocolate Breakfast Balls
This easy no-bake chocolate breakfast ball recipe is made with whole food ingredients and is a great portable breakfast or snack.
Print
Pin
Servings: 24 balls
Calories: 44kcal
Equipment
- food processor
Ingredients
- 6 dates remove pits (See Note)
- ½ tsp pure almond extract
- 3 tbsp cacao powder See Note
- ¾ cup uncooked rolled oats gluten-free (See Note)
- 1/2 cup raw nuts you can use any kind of nuts that you like
- ¼ cup sunflower seeds
- 1 tbsp ground flax seed or hemp seeds
Instructions
- Put the 6 dates, ½ tsp almond extract, 3 tbsp cacao powder, ¾ cup rolled oats, ½ cup nuts, ¼ cup sunflower seeds, and 1 tbsp ground flax seed or hemp seed in a food processor and pulse until a sticky, solid dough forms.
- Carefully remove the blade and scoop out 1 tablespoon and roll into a ball. Continue with the remaining mixture.
- If desired, roll the balls in shredded coconut, cacao powder, crushed nuts, or coconut sugar.
Notes
NUTRITION DISCLAIMER
If the dates are dry, soak them in water for approximately 15 minutes, or until they plump up and soften. This will help them break down in the blender and bind the ingredients.
If you need this recipe to be gluten-free, we suggest using Bob’s Red Mill Gluten-Free Rolled Oats.
If you don’t have a food processor, you can mince the dates and crush the nuts and mix the ingredients in a large bowl.
Store covered in the refrigerator for up to 5 days.
Freeze in a freezer safe container for up to 2 months.
Freeze in a freezer safe container for up to 2 months.
Nutrition
Serving: 30g | Sodium: 1mg | Calcium: 7mg | Sugar: 1g | Fiber: 1g | Potassium: 59mg | Calories: 44kcal | Saturated Fat: 1g | Fat: 3g | Protein: 1g | Carbohydrates: 5g | Iron: 1mg