These no-bake bites combine creamy peanut butter, rich cocoa powder, medjool dates and hearty oats to deliver a satisfying sweet snack that’s naturally gluten-free and packed with flavour.
Why You’ll Love This Recipe
The classic pairing of chocolate and peanut butter is always a winner.
They’re made with wholesome ingredients — dates for natural sweetness, oats for fibre — so you’ll feel good about grabbing one.
No baking required: easy to whisk together, roll, chill, and enjoy.
Great for on-the-go snacking, a midday pick-me-up, or a healthy treat after work.
They hold together well and can be made ahead and stored.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ¼ cups pitted Medjool dates (about 10 dates)
¼ cup peanut butter plus 2 tablespoons peanut butter
¾ cup old fashioned rolled oats
3 tablespoons mini chocolate chips
1 tablespoon chia seeds (you may also use ground flaxseeds, hempseed, or an additional tablespoon of oats)
⅛ teaspoon kosher salt
3 tablespoons cocoa powder
Directions
If your dates are dry, place them in a small bowl and cover with boiling water. Let sit for 10 minutes to rehydrate, then drain and pat dry.
Place the dates in the bowl of a food processor fitted with a steel blade. Pulse several times until the dates break into small bits and begin to form a ball that sticks to the side of the bowl.
Add the oats, ¼ cup peanut butter, 2 tablespoons peanut butter, mini chocolate chips, chia seeds and salt. Pulse until mixture is broken down into small pieces but not completely smooth.
Add the cocoa powder and pulse until combined. At this point the dough will look like crumbs, but you should be able to scoop some into your hand and press it to roll into a ball. If it seems too dry and isn’t holding together, add a little more peanut butter. If it’s too sticky, add a few more oats.
Scoop the dough and roll into balls of your desired size (about slightly over 1 inch diameter yields ~14 balls).
Enjoy immediately or place the balls in the refrigerator for ~10 minutes to allow them to set.
Servings and timing
Servings: ~14 energy balls
Prep time: 5 minutes
Total time: 15 minutes
Variations
Swap peanut butter for almond butter, cashew butter or sunflower seed butter for a nut-free version.
Replace the mini chocolate chips with dark chocolate chunks, cacao nibs or dried fruit for different textures.
For extra crunch, fold in chopped nuts (e.g., peanuts, almonds) or shredded coconut.
To up the protein, you could add a scoop of chocolate-flavoured protein powder, adjusting peanut butter or oats as needed for texture.
Roll the finished balls in cocoa powder, crushed nuts or toasted coconut flakes for a decorative twist.
Storage/Reheating
Store the energy balls in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator or at room temperature until ready to eat.
No reheating required — they’re best enjoyed chilled or at room temperature.
FAQs
1. Can I use regular dates instead of Medjool dates?
Yes — you can use other pitted dates, but Medjool dates tend to be softer and moister which helps the mixture bind more easily. If your dates are firm/dry, soak them in warm water for 10 minutes and drain well.
2. What if I don’t have a food processor?
You can finely chop the dates and then mix everything with a strong wooden spoon or by hand, but a food processor yields the best texture and makes the job quicker.
3. Can I skip the chocolate chips?
Absolutely. Omit them or replace with other mix-ins like chopped dried fruit, seeds, nuts or shredded coconut. Just be aware that omission changes the texture and flavour slightly.
4. Are these energy balls vegan?
Yes — the basic recipe is inherently vegan, assuming your peanut butter and chocolate chips are vegan-friendly (some chips contain dairy). Check labels to be sure.
5. Can I use quick oats instead of old fashioned oats?
Yes, but old fashioned rolled oats give a better texture (a bit chew and structure). Quick oats will work but may result in a softer, less textured bite.
6. How can I make them firmer if they’re too soft?
If the dough is too soft or sticky to form well: add a few tablespoons of oats and chill the mixture for a few minutes before rolling. This helps the mixture firm up.
7. Are these gluten-free?
Yes — provided you use oats that are certified gluten-free (as cross-contamination may be possible). All other ingredients listed are naturally gluten-free.
8. Can I add protein powder?
Yes — you can incorporate a few tablespoons of protein powder to boost the protein content. Just be prepared to adjust the peanut butter or oats to get a workable dough (more dry mix may need more binder).
9. Can I make a larger batch and freeze it?
Yes — you can double or triple the recipe, roll into balls, then store in the freezer up to 3 months. When you want one, pull it out and let it thaw for a few minutes or eat directly from frozen if you like a firm bite.
10. What’s the best way to transport them for a snack on-the-go?
Pack them in a small airtight container or reusable snack bag, keep them chilled until ready to eat. If you’ll be out for several hours in a warm environment, consider using an insulated lunch bag with a small ice pack to preserve firmness.
Conclusion
These chocolate peanut butter energy balls are a smart, satisfying snack that check all the boxes: easy to make, wholesome ingredients, delicious flavour and great portability. Whether you need a bite mid-morning, a post-workout treat or something sweet yet healthy, this recipe delivers. Give it a go, customize to your liking and enjoy every bite.
These no-bake chocolate peanut butter energy balls combine creamy peanut butter, oats, cocoa, and naturally sweet dates into a satisfying and wholesome snack. Perfect for on-the-go energy boosts or a guilt-free treat.
