No peanut butter in these energy balls. Dates and brown rice syrup make these a sticky, gooey satisfaction.


Recipe Summary test

20 mins
2 hrs
2 hrs 20 mins
45 balls


Original recipe yields 45 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Burst oats into a coarse meal in the bowl of a food processor. Add pumpkin seeds, walnuts, and pecans; pulse 10 to 15 times, until chunks are desired size.

  • Toss dates into the food processor and mix for 30 seconds. Pour rice syrup in slowly, with the processor running, until combined and starting to ball up.

  • Transfer to a bowl and mix in chocolate chips, coconut, raisins, and sunflower seeds. Pull off dough in 25 gram sections and roll into balls. Place in a single layer on a cookie sheet; it's okay if they touch but make sure they are not stacked.

  • Refrigerate for 2 to 24 hours before serving.

Nutrition Facts

86 calories; protein 1.7g; carbohydrates 11.4g; fat 4.4g; sodium 5mg. Full Nutrition


Rating: 5 stars
Really great little energy bites! Thoroughly enjoyed the flavor! When I've made energy balls in the past, I've never added additional sweetener--I usually just rely on the dates for that--so I only added a little at a time until I got the sweetness-level that I personally enjoy, and that allowed these to still be formed into balls (about a 1/4 cup total). My one issue with these was with the addition of the mini chocolate chips. They did NOT want to stick into these things, and it was a fight to get them in there. I also couldn't imagine adding a full cup of them. I used a 1/4 cup and that seemed to be more than enough--but that could just be my taste preference as well. I also realized too late that I'd forgotten the raisins, but will definitely add them next time. Using a 1.5 tbsp scoop, this made 23 balls for me. Thanks for the recipe, I will definitely make them again! Read More