Keep a batch of these SO-yummy Chocolate Balls on hand for when the next chocolate craving strikes—or simply when you want to share a yummy snack or dessert with the kids. They have only 5 ingredients and store ridiculously well in the fridge for weeks.
Chocolate Balls
I love an easy recipe that doesn’t require turning on the oven, and this one is seriously satisfying. These easy cookies for kids are so easy to make and basically taste like a brownie bite. They have a not-too-sweet cocoa flavor and store so well in the fridge, so you can pull out one (or a few!) whenever the mood strikes.
These are yummy with vanilla milk, healthy homemade hot cocoa, or with a simple side of berries. Or you can enjoy them on their own, of course.
These cookies are sweetened with dates and have a pleasant cocoa flavor. I’m always surprised at how delicious these are, even though they have so few ingredients. (My oldest daughter has renamed these “brownie bites” in our house!)
And most importantly, they don’t even need to be baked! (And you can safely taste the batter, just like with my Chocolate Granola Bars, Bliss Balls, Peanut Butter Oatmeal Energy Balls, and Fruit and Nut Bars.)
Table of Contents
Ingredients You Need
To make these chocolate balls you’ll need the following ingredients on hand.
- Medjool dates: Choose pitted ones to save a step. These are often sold in the produce section. I don’t always have dates on hand, but one package usually makes two batches of these—and they last for months in the fridge, so I don’t have to worry about wasting them.
- Raw cashews: When raw cashews are soaked in water, they soften and become easy to blend. They also have a subtle flavor that is nice in the mix with other ingredients here.
- Cocoa powder: Opt for unsweetened cocoa powder from any brand you prefer. I usually buy SACO or Hershey’s Special Dark.
- Vanilla extract: A little vanilla extract adds flavor to this recipe so do add it.
- Shredded unsweetened coconut: This ingredients helps the cookie bites to be the texture of cookie dough and not too sticky. If you aren’t a fan of coconut, substitute rolled oats.
Step-by-Step Instructions
Here’s an overview of how to make these easy no-bake chocolate balls so you know what to expect from the process. Scroll down to the bottom of this post for the full recipe.
- Soak the cashews in water to soften. This is one step you’ll need to plan ahead to do before you’re ready to make the rest of the recipe.
- Remove the pits from the dates.
- Drain and add to the bowl of a food processor with the rest of the ingredients.
- Pulse to start to grind, then grind on high to make a cookie-dough-like batter. You’ll know that the dough is ready when it easily sticks together in your fingers.
Use a measuring spoon to portion out the dough and roll into balls. You can press some sprinkles into the top of each to add some color if you like. If the dough starts to get too sticky while rolling it, pop it into the fridge to chill or simply wash your hands and start again.
How to Store
These no bake chocolate balls will stay fresh for up to a month in an airtight container in the fridge. I recommend serving them cold, as they soften a bit at room temperature. (They hold together fine at room temperature but will last longer if chilled.)
Best Tips for Success
- Soak the nuts so they’re soft and easy to blend in the chocolate balls recipe.
- Chill the mixture if you find it too sticky to roll into balls, or wash your hands halfway through.
- Roll in cocoa powder or shredded unsweetened coconut if desired.
- Press into silicone mini molds to make fun shapes such as hearts or stars.
- Roll them into balls or flatten them slightly into cookies depending on how your kids might like them best.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment below with your thoughts!
Favorite Chocolate Balls (No-Bake)
Ingredients
- 1½ cups cashews
- 1 cup pitted Medjool dates
- 1 teaspoon vanilla
- 3 tablespoons cocoa powder
- 2 tablespoons shredded and unsweetened coconut
Instructions
- Place the cashews in a medium bowl and cover with water. Let sit for 30-60 minutes to soften. Drain and pat dry with a paper towel.
- Remove the pits from the dates, if needed.
- Add the cashews to the bowl of a food processor with the rest of the ingredients. Pulse, stopping to scrape down the sides often, until ground into a relatively smooth paste-like dough.
- Use a tablespoon measuring spoon to portion out dough, rolling each in the palm of your hand. Press into sprinkles if desired. (If the batter becomes sticky, wash your hands and start again, or pop the batter into the fridge for a few minutes.)
- Serve chilled or at room temperature.
Equipment
Notes
- Store in an airtight container in the fridge for up to 2 weeks. Soften at room temp for a few minutes if needed for younger eaters.
- You may also want to cut them up into smaller pieces if your little one tends to stuff big bites of food into their mouth!
- You can use almonds instead of cashews.
- Roll each in shredded coconut or cocoa powder to make them look like truffles.
- Use rolled oats instead of the coconut if you prefer.
Nutrition
This recipe was first posted January 2018.
Does you need to use medjool dates or will regular dates work?
What do you mean by regular dates? As long as they are not the little firm pieces coated in a white sort of flour like substance, they are fine!
Could you suggest a substitute to make nut-free?
Sunflower seeds
How do you think it would taste if I used 2 Tbsp. Ground Flax Seed in place of the coconut? I’m guessing the texture would be okay?
Is coconut essential, or optional for flavor?
If you want to omit it, replace it with the same amount of oats. If you don’t the batter will be too stick to roll.
Lovely recipe, toddler and adults impressed! Toddler had teaspoon sized bites, with one side dipped in a mix of coconut and sprinkles, before being flattened. He calls them cake and didn’t want to stop eating them! Thank you for this recipe 💖
Could you use cashew butter instead? They look like they could be turned into cake pops !
I haven’t tried it but it might work okay. If the batter is very sticky, stick it into the fridge to let it chill which will firm it up some.
Do they freeze ok? Want to make a big batch for a party. 🙂
Sure or they are honestly fine in the fridge for a few weeks!
I used almonds. But the mixture did not stick together, so I added ~2 tbsp almond milk and ~1/2 cup Greek yogurt. That did the trick.