Easy Café-Style Almond Chocolate Balls (no Coconut)
These café-style cashew almond chocolate balls have only five simple ingredients: almonds, cashews, dates, vanilla and dark chocolate. Each bite is a perfect balance of textures—the first sensation of smooth, creamy chocolate giving way to a dense, chewy interior packed with nuts and a hint of vanilla. This almond chocolate balls recipe is easy to make with just a food processor, Thermomix or similar. Make a batch of 16 balls in just 15 minutes! And with only two bowls, clean up is easy-peasy.
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Why you’ll love this recipe:
- Simple ingredients. cashews, almonds, dates, vanilla and chocolate (optional). No need for any almond butter, coconut flour, coconut oil or the like.
- No coconut. Much as I love coconut, I don’t want to put it in all of my bliss ball recipes (although you can add it in if you like)
- No bake. It’s just mix, dip in chocolate and go!
- Great value for money. Individual bliss/protein balls are so expensive in the grocery store.
- Easy to store in your fridge or freezer.
- Better for you than store bought – no preservatives or stabilizers needed to extend shelf life.
- They are the perfect choice for an energy bite, an after lunch dessert, or even for an on the go breakfast.
- It’s super easy clean up. You just need to clean up your food processor bowl and the bowl you use to melt your chocolate.
Ingredients for the almond chocolate ball recipe
- Raw Cashews: Provide a creamy, rich base. They are the secret ingredient in these almond date bites because they have a:
- Creamier, butterier texture (cashews are softer than almonds)
- Natural binding properties that help hold the balls together better
- Almonds: Great flavor and texture
- Dates (any kind, simple or Medjool dates): Nature’s candy, providing natural sweetness and helping bind the balls together.
- Vanilla extract: Adds depth of flavor and a subtle aromatic touch.
- Dark Chocolate: Dipping the almond and cashew balls into dark chocolate transforms them from a simple energy ball into an elegant café-style bite
Substitutions and Additions
- Vegan chocolate: To make this a vegan dessert, simply substitute vegan dark chocolate.
- White or milk chocolate: Totally yum and creates a nice variety of colors.
- Cashews: If you don’t have any on hand, just substitute in almonds. It won’t be quite as creamy, but the almond date energy balls will still be delicious.
- Vanilla extract: You can use vanilla essence or even leave it out if you don’t have any. It adds a nice touch, but the bliss balls will still taste nice without it.
- Coconut: You can add a 1/4 cup shredded coconut if you prefer the taste. This will increase the sweetness.
If you like these almond cashew bliss balls, I have a simple cashew lemon ball recipe that you can make in 10 minutes or less. And for something slightly more decadent, I have a white chocolate cashew ball recipe that tastes like those Raffaello truffles.
How to Make Chocolate Date Almond Balls
1. Prepare the cashews and almonds. In a food processor, pulse the cashews and almonds until they’re finely chopped, but make sure you don’t over process – then it will turn into a nut butter.
2. Add dates and vanilla to the nut mixture. Process until the mixture starts to clump together and forms a sticky, cohesive dough.
3. Shape the mixture into a half moon or ball form.
Pro tip: I prefer using a measuring spoon and making a half-moon shape. I use a pointy knife to gently lift them out of the scoop. This makes it much easier to dip into the melted chocolate, and you get a really pretty chocolate base. If you are in a rush, you can also just roll the nut mixture into balls and then squish them down a bit.
4. Chill your cashew almond balls for about 15-20 minutes.
5. Melt the dark chocolate in a double boiler or microwave.
6. Dip the energy balls in the chocolate. Make sure you use a good quality chocolate, because this is the first flavor you will get when you bite into your bliss ball. You can also use white or milk chocolate.
Notes and Tips
- Use fresh nuts. Check the expiration date. Expired nuts can taste rancid, and they won’t taste nice in your bliss ball.
- Don’t over mix the nuts. It will turn into nut butter and the oil may start to separate from the nuts, creating an oily mush. You want to just grind the nuts until they are finely ground and start clumping a bit together. The dates will help with the clumping together.
- If you don’t have a tablespoon to make the half-moon or something is not quite right, you can always make a ball and then squish it a bit. This also works quite well. Of course, you can also just keep the ball shape.
- These almond balls are nice as is – you don’t have to dip them in chocolate.
How To Serve Cashew Almond Bliss Balls
These chocolate almond cashew energy balls can be enjoyed in multiple ways:
- As quick energy bites
- Afternoon snack with tea or coffee
- After-dinner sweet treat
- Packed in lunchboxes
- Quick grab-and-go breakfast companion
Storage
- Make ahead and refrigerate for up to a week in advance
- You can freeze for up to 2 months, and this is what I do. So easy to just take one out of the freezer, and it’s softened enough to eat in 10–20 minutes, depending on where you live.
Easy Cashew Almond Chocolate Balls (no Coconut)
Equipment
- Food processor
- 1 Double boiler Or microwave safe bowl
Ingredients
- 1/2 cup raw cashews
- 1 1/2 cups raw almonds
- 1 cup pitted dates
- 1 teaspoon vanilla extract
- 3 oz dark good quality chocolate (85 grams) or you can use white or milk chocolate
Instructions
- Prepare the nuts: In a food processor, pulse the cashews and almonds until they're finely chopped.
- Add dates and vanilla: Add the pitted dates and vanilla extract to the nut mixture. Process until the mixture starts to clump together and forms a sticky, cohesive dough.
- Form the balls: You can make any size. I used a measuring tablespoon to make about 18 half-moon shaped balls. (Note 1)Method: Fill the tablespoon or ice cream scoop with the mixture. Make sure you press the mixture in firmly. Then, using a sharp knife or similar pointy tool, gently ease the half moon shape out of the Tablespoon. Use a knife to fix any edges that need repair. You could also use a teaspoon for a smaller ball or use an ice cream scoop for a larger size. I prefer using the measuring spoon as it gives a flat base which is easier to dip into the chocolate, but you can also just roll the mixture into uniform balls. If the mixture is too dry, add a tablespoon of water. If too wet, add a few more nuts.
- Chill your cashew almond balls for about 15-20 minutes.
- Melt the chocolate in a double boiler (or microwave – see note 2). To do this, you chop the chocolate into small, even pieces. Fill a saucepan with 1-2 inches of water. Place a heat-safe bowl on top (bowl shouldn't touch water). Heat the water to a gentle simmer. Add the chocolate to the bowl. Stir the chocolate continuously until completely melted and smooth. Remove from heat immediately to prevent burning.
- Dip the chilled almond balls in the melted chocolate. Use your fingers and a fork to support the ball while dipping. Dip only the flat base into the melted chocolate. Do not let any water or moisture touch the chocolate! It will make the chocolate like coffee grounds, and it will not coat the cashew almond ball. Place on a parchment-lined tray. Refrigerate 10–15 minutes to set the chocolate.
Notes
Nutrition
Out and About
I love going out in my garden and looking at how my flowers are growing. After taking photos of these bliss balls, I went out in the garden and had such a lovely time just sitting on the fence and eating my chocolate almond bliss balls. Yup, I ate all three…
