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Chickpea Almond Butter Energy Balls

These plant-based snack balls are quick and easy to make, with just the the right amount of sweet, and are well-balanced with protein, carbs, and fat.
Prep Time20 mins
Total Time3 hrs
Course: Snack
Keyword: Dairy Free, Gluten Free, Plant-based
Servings: 24
Author: Whitney Crouch


  • Food Processor


  • 25 oz can chickpeas or two 15 oz cans (approx 3 cups)
  • 1/4 cup almond butter organic
  • 1/4 cup extra virgin coconut oil melted
  • 10 dates pitted
  • 1/4 cup dairy free chocolate chips like Enjoy Life brand
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 flax egg
  • 3 tbsp coconut flour


  • Add all ingredients except the chocolate chips to a food processor.
  • Once mostly blended, stop the food processor and use a spatula to scrape down the sides of the bowl.
  • Blend again, until smooth.
  • Turn off the food processor, remove blade, and mix in the chocolate chips.
  • Place the covered food processor bowl in the refrigerator for a minimum of one hour, but up to 48 hours. You can also put the bowl in the freezer for 30-60 minutes, instead.
  • When the dough is chilled through, remove from refrigerator or freezer and scoop out 1 tablespoon per ball, rolling each into a ball shape.
  • Keep in a storage container in the refrigerator for up to 5 days, or in the freezer. If layering the balls, use a piece of parchment paper between each layer to prevent sticking.


*I like to keep them in the freezer so that they hold their shape well when traveling in snack or lunch bags, and it's better from a food safety perspective.
** To make one flax egg, combine 1 tbsp ground flaxseed with 2.5 tbsp water. Let rest for 5-10 minutes before using.