No Cook Recipes · Trail Cooking · Vegan · Vegetarian

New Recipe: Almond Balls

The toddler (Walker) and I made these over the weekend, for the “stash” in the fridge. He loves them and comes up and asks “Two Pweeaaze!”


Great for snacking on after working out and for carrying on hikes, they are easy to make. Having bulk ingredients on hand, plus a food processor means not having to buy semi-stale energy bars at 6 am, on the way out-of-town. And while the bulk ingredients may seem expensive at first, you are getting high quality, high energy foods that are minimally processed. Costco and Trader Joe’s are my two favorite places to shop for stocking up. Medjool dates and almonds store well in the refrigerator  mason jars work great.


Almond Balls


For rolling:

  • ¼ cup unsweetened coconut
  • ¼ cup slivered almonds


Add the dates and almonds in a food processor, process until fine crumbs. Add in cocoa powder, work in. Pulse in almond extract. Add water in, as needed, running on high, until the mixture comes together as a solid ball, this will depend on your dates. Medjool from Costco, in the produce section, are usually quite moist. I needed about 2 Tablespoons water, yours may need more.

Run the coconut and almonds for rolling in a mini food chopper, or break up in the food processor before making the balls. Spread on a large rimmed plate.

Make 1 Tablespoon balls, roll smooth in your hands and set on a piece of parchment paper until all are done (a 1 Tablespoon Disher helps). Roll the balls in the nut mixture, pressing in gently. Set on a large plate, chill for an hour before packing away. Store in an airtight container in the refrigerator until eating time.

Makes about 24 balls.

You can use juice instead of the water, or even alcohol, for an adult take.