These hazelnut chocolate energy balls are a naturally sweet, no-bake snack with a rich chocolate-hazelnut flavor inspired by classic confectionery, but made with clean, wholesome ingredients. Soft, satisfying, and perfectly portioned, they’re ideal as an after-dinner treat or a quick energy boost before a workout.
Why You’ll Love This Recipe
These energy balls come together quickly with just a handful of ingredients and no refined sugar. The combination of dates, hazelnuts, and dark chocolate creates a decadent taste while keeping the recipe vegan, dairy-free, gluten-free, and paleo-friendly. They store well, travel easily, and feel indulgent without being heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup Medjool dates, pitted (about 8 large dates / 135 g)
1 cup hazelnuts (raw or roasted)
1 oz dark chocolate, minimum 70% cocoa, finely chopped (28 g)
1 tablespoon coconut oil (15 ml)
1 teaspoon vanilla extract
Optional ingredients:
1 teaspoon almond milk or water, only if the dough is too dry
10 whole hazelnuts, for filling the center of each ball
3 oz dark chocolate (85 g), melted, for drizzling or dipping
Directions
Preheat the oven to 320°F (160°C) and line a baking sheet with parchment paper. Spread the hazelnuts evenly on the tray and roast for 10 minutes, until fragrant. Remove from the oven and let them cool for about 5 minutes.
Place the chopped dark chocolate and coconut oil in a small bowl and melt gently, either in short microwave intervals or over low heat.
Add the roasted hazelnuts, pitted dates, vanilla extract, and melted chocolate mixture to a food processor. Blend for 2 to 3 minutes, stopping to scrape down the sides if needed, until a sticky dough forms. If the mixture feels too dry, add almond milk or water one teaspoon at a time and blend again.
Transfer the dough to a bowl and refrigerate for 10 minutes to make rolling easier. Scoop out equal portions, about one tablespoon each, and roll into balls. If desired, press a whole hazelnut into the center of each ball before rolling.
Place the balls on a parchment-lined plate. Drizzle with melted dark chocolate or leave plain, then refrigerate until set.
Servings and timing
This recipe makes 10 energy balls.
Prep time: 10 minutes
Total time: 10 minutes (plus optional chilling time)
Variations
For a nuttier texture, roll the finished balls in finely chopped hazelnuts.
For a truffle-style finish, coat the balls lightly in unsweetened cocoa powder.
Swap hazelnuts for almonds or cashews for a different flavor profile.
Add a pinch of sea salt to the dough for a sweet-salty contrast.
Storage/Reheating
Store the energy balls in an airtight container in the refrigerator for up to 10 days. They can also be frozen for up to 2 months. Thaw at room temperature for 1 to 2 hours before eating. No reheating is required.
FAQs
Can I make these energy balls without a food processor?
A food processor works best, but a high-powered blender can work if you stop frequently to scrape the sides.
Are these energy balls suitable for kids?
Yes, they are naturally sweetened and made with whole ingredients, making them a great snack for kids.
Can I skip roasting the hazelnuts?
Yes, but roasting enhances the flavor and gives a deeper chocolate-hazelnut taste.
What can I use instead of Medjool dates?
Other soft dates work, but Medjool dates provide the best texture and sweetness.
How do I know the dough is ready?
The dough should stick together easily when pressed and not crumble.
Can I make them without coconut oil?
You can replace coconut oil with cocoa butter, but the texture may change slightly.
Are these energy balls refined sugar-free?
Yes, they are sweetened only with dates.
Can I add protein powder?
Yes, add one to two tablespoons of plant-based protein powder, adjusting liquid if needed.
Do these need to stay refrigerated?
They hold best in the fridge but can sit at room temperature for a few hours.
Can I double the recipe?
Yes, the recipe doubles well if your food processor is large enough.
Conclusion
Hazelnut chocolate energy balls are a simple, nourishing snack that delivers rich flavor with minimal effort. With just a few ingredients and no baking required, they’re an easy way to enjoy a wholesome treat that feels indulgent while fitting seamlessly into a balanced lifestyle.
These hazelnut chocolate energy balls are a clean-eating, no-bake snack with a rich, indulgent flavor. Made with dates, hazelnuts, dark chocolate, and coconut oil, they’re naturally sweetened, vegan, and gluten-free — perfect for snacking, gifting, or fueling up pre-workout.
Ingredients
½ cup Medjool dates, pitted (about 8 large dates / 135 g)
1 cup hazelnuts (raw or roasted)
1 oz dark chocolate (min. 70% cocoa), finely chopped (28 g)
1 tbsp coconut oil (15 ml)
1 tsp vanilla extract
Optional:
1 tsp almond milk or water (if dough is too dry)
10 whole hazelnuts (for filling centers)
3 oz dark chocolate (85 g), melted (for drizzling/dipping)
Instructions
Preheat oven to 320°F (160°C). Line a baking sheet with parchment paper. Spread hazelnuts evenly and roast for 10 minutes. Cool for 5 minutes.
In a small bowl, melt chopped chocolate with coconut oil using short microwave bursts or over low heat.
In a food processor, combine roasted hazelnuts, dates, vanilla, and melted chocolate mixture. Blend 2–3 minutes until a sticky dough forms. If dry, add almond milk/water 1 tsp at a time and blend again.
Refrigerate dough for 10 minutes to firm up. Scoop into tablespoon-sized portions and roll into balls. Insert a whole hazelnut into the center of each (optional).
Place on parchment-lined plate. Drizzle with melted chocolate or leave plain. Chill until set. Store chilled.
Notes
Roasting the hazelnuts enhances flavor but is optional.
Use gloves or slightly damp hands for easier rolling.
For a crunchier finish, roll in chopped hazelnuts or coat in cocoa powder.
Add a pinch of sea salt for a sweet-salty profile.
