A food processor grinds the walnuts, pecans and almonds into fine crumbs in seconds, and from there the whole batch comes together without weighing any ingredient twice. Ten Medjool dates bring the sweetness and the binding power, so the mixture holds together in a ball as soon as you press it between two fingers, while the cacao powder and a pinch of salt keep the flavor from tipping into pure sugar. The splash of amaretto, or a cognac-style brandy if that's what you have on hand, adds a quiet warmth of almond and vanilla that plays off the nutty base, though the balls are plenty rich without it if you're serving them to children. A short spell in the freezer is enough to firm them up for eating by hand, with no cooking at any point. They land somewhere between a truffle and a classic energy ball: dense and a little fudgy rather than dry, and rich enough that one or two make a satisfying portion. They travel well in a box, for a packed lunch, a trip, or a mid-afternoon lull.
Raw Cacao Amaretto Energy Balls
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Ingredients
- 6 cl walnuts
- 6 cl pecans
- 6 cl almonds or almond meal
- 3 cl hemp seeds
- 10 pitted Medjool dates
- 1 teaspoon vanilla extract
- 3 tablespoons cacao powder, plus a little extra for coating
- 1 pinch Himalayan pink salt or sea salt
- 1 to 2 tablespoons amaretto liqueur (a cognac-style brandy also works), optional
- 1 to 2 tablespoons hot water
Method
- Pulse the walnuts, pecans and almonds (or almond meal) in the food processor until finely crumbed.
- Add the dates, vanilla extract, cacao, salt and the liqueur if using. Pulse again until you get fine, sticky crumbs.
- Pinch a little of the mixture between your fingers to test it: it should hold together. If it's too dry, add the hot water a tablespoon at a time, mixing and retesting after each addition.
- Scoop out about a tablespoon and roll between your palms into walnut-sized balls.
- If you like, roll the finished balls in a little extra cacao, on a plate or a sheet of baking paper.
- Put them in the freezer for about ten minutes to firm up: they hold together better once lightly set.
Tip
If the mixture seems dry after processing, add the hot water only a tablespoon at a time and redo the finger test each time: it's easy to add too much and end up with a dough that's impossible to roll. Leave the liqueur out entirely for a batch meant for children; a little extra vanilla fills the aromatic gap nicely.
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FAQ: your questions about raw cacao energy balls
How do you make energy balls with dates?
Dates play two roles at once: they sweeten and they bind. The principle is always the same: you grind the nuts into crumbs first, then add the pitted dates and blend until the mixture turns sticky. The only thing to adjust is the hydration, and that's judged between two fingers.
What is the recipe for no-bake energy balls?
There isn't just one, but they all follow the same structure: a dry base (nuts, oats, almond meal), a sweet binder (dates, syrup, nut butter), a flavoring (cacao, vanilla, spices) and a pinch of salt. Here, the base is a walnut-pecan-almond trio and the binder is ten Medjool dates.
Why is it recommended to soak almonds?
To make them softer and, for many people, easier to digest: water lifts the seed's dormancy and starts a gentle germination. In this particular recipe it isn't essential, since the almonds are ground into fine crumbs, but already-activated almonds give a slightly softer texture.
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