Instagram Envelope

Cacao Energy Balls

These Cacao Energy Balls are quick to make, vegan, raw and sharable! Make them today and watch them disappear quickly.

This post may contain affiliate links

You’re standing at the counter of your fave coffee shop chomping at the bit cause you’re starving. You know you shouldn’t drink that Americano on an empty stomach but all you see in front of you is muffins, croissants, danishes and the like. You ask if anything is vegan and gluten-free and they look at you, tilt their head and say “nooooo, sorrrrry”. Been there? I know I sure have and while this lil post may never solve that problem in a pinch it may solve it long term. Enter the Energy Ball, the bliss ball, the protein ball. Call it what you will, they are super easy to make, tasty as hell and the options for flavours are pretty much only limited by your imagination. 

I have made a fair number of these little treats but last night I was craving chocolate. Winning already but especially when the chocolate is actually superfood antioxidant rich cacao and dairy free carob chips. 

You can leave them as is or get fancy and roll them into a variety of goodies. I chose coconut and hemp seeds because they were handy but I’ve also used chia and or crushed nuts with the same desired effect. OK, let’s get rolling

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOK
A Few Favourites

Join my mailing list!

Cacao Energy Balls

These Cacao Energy Balls are quick to make, vegan, raw and sharable! Make them today and watch them disappear quickly.
5 from 1 vote
Print Pin Rate
Servings: 28 balls
Author: Teri-Ann Carty
Prep Time: 15 minutes
Total Time: 15 minutes

Equipment

  • freezer

Ingredients

  • 1½ cup gluten free oats
  • 1 cup peanut butter
  • 1 heaping tbsp raw cacao
  • ½ cup walnuts finely chopped
  • ⅓ cup pumpkin seeds
  • ⅓ cup pure maple syrup
  • ½ tsp fine sea salt
  • 1 tsp cinnamon
  • ⅓ cup carob chips
  • 1 heaping tbsp hemp seeds
  • 1 tbsp chia seeds
  • ½ cup desiccated coconut
  • 1 tsp vanilla
  • 1 tbsp ground flax
US Customary - Metric

Instructions

  • Mix all ingredients with a spoon and then be prepared to get messy. I like to mix with my hands to ensure everything is very well incorporated.
  • Roll into golf ball size (or whatever size you like!) and then you decide whether you’d like to roll again into preferred toppings.
  • Stick them into the freezer for storage because they taste best when cold.

Nutrition

Serving: 1ball | Calories: 126kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 0.02mg | Sodium: 85mg | Potassium: 118mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

8 Responses

  2. Hey! Do you need the oats to keep everything together, or can you get away without. Wondering if you could sub oats for a couple scoops of choc. protein powder?

    Reply

    1. Hey Lauren, I’ve never tried this but you could give it a try. I think that oats and protein powder work very differently in raw balls. The oats help with the binding somewhat but thats more the wet ingredients! Let me know how it goes

      Reply

    1. Peanut butter tends to be stickier than tahini, so I’m not sure you’ll get the balls to form the same. Might I suggest a seed butter, if you’re trying to make this nut free?

      Reply

Leave a Reply

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

Recipe Rating




SUBSCRIBE!

Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.