Chocolate Brownie Date Balls – Skinnytaste


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These Chocolate Brownie Date Balls are perfect when you need a sweet chocolate fix! A healthy, no-bake dessert or snack!

Chocolate Brownie Date Balls

Chocolate Brownie Date Balls

These energy balls can be eaten as a snack or dessert when craving chocolate. They’re made with just a few ingredients – dates, walnuts, pumpkin puree, cocoa powder, and vanilla extract – and are so rich and delicious. Make a batch and refrigerate them for a quick treat. You might also like these pumpkin pistachio date balls or these no-bake fudgy snow balls.

Chocolate Brownie Date Balls

Medjool Dates Benefits

While Medjool dates are high in natural sugars, two have 3.2 grams of fiber. The fiber in dates can reduce cholesterol and improve digestion. They’re also a good source of copper, vitamin B6, potassium, and magnesium and are high in antioxidants.

What is the difference between regular dates and Medjool dates?

Medjool dates are bigger, softer, and richer than regular dates, also known as Deglet Noor dates, which are firmer and less sweet. Medjool are my favorite, but you can substitute them with regular ones. Since they’re smaller than Medjool, you may need to add a few extras.

Are energy balls healthy?

These brownie energy bites are a healthy alternative to a chocolate dessert. They’re great when you just need a bite of something sweet and chocolatey – I love that they are pre-portioned. One date ball has 153 calories, 2.5 grams of protein, and 4 grams of fiber.

Chocolate Date Ball Ingredients

  • Walnuts: Most of the walnuts get mixed with the other ingredients. You crush the rest and roll the chocolate energy balls in the nuts to coat them.
  • Dates: You’ll need ten pitted Medjool dates.
  • Pumpkin: Use a quarter cup of canned or homemade pumpkin puree.
  • salt: Add a pinch of sea salt to balance the sweetness.
  • Cocoa Powder: I used Dutch process cocoa powder, but any kind will work.
  • Vanilla Extract: Add a half teaspoon for extra flavor.

How to Make Date Balls

  • Walnut Coating: Process a third cup of the walnuts in a food processor until they resemble coarse sand. Transfer them to a small bowl for later.
  • Process All the Ingredients: Add the remaining walnuts to the food processor and process until finely ground. Pour in the dates, pumpkin, cocoa powder, salt, and vanilla and process until the ingredients are combined and smooth.
  • Form into Balls: Scoop out the mixture and roll it into eight balls the size of a golf ball. Roll each one into the reserved walnuts. Serve them immediately, or store in the freezer or refrigerator.

How to Store Brownie Date Balls

You can refrigerate these chocolate date energy balls for seven days or freeze them for up to three months. To thaw, transfer them to the refrigerator or let them sit on a counter for a bit before eating.

Variations:

  • Nuts: Swap the walnuts with pecans or almonds.
  • Dates: Substitute regular dates, but add a few more since they’re smaller than Medjool. Or use prunes instead.
  • Cocoa Powder: Sub protein powder for cocoa for extra protein.
  • Coconut: Add shredded coconut to the dough.
Chocolate Brownie Date Balls
Chocolate Brownie Date Balls

More No-Bake Dessert Recipes You’ll Love:

Preparation: 15 mins

Cook: 0 mins

Total: 15 mins

Yield: 8 servings

Serving Size: 1 ball

  • Place 1/3 cup of the walnuts in a food processor fitted with a metal blade.

  • Process until nuts resemble coarse sand. Transfer to a small bowl and set aside.

  • Add remaining walnuts to the food processor and process until finely ground.

  • Add the dates, pumpkin purée, cocoa powder, salt and vanilla extract and continue to process until the ingredients are combined and smooth.

  • Using a spoon (or your hands), scoop and roll the mixture into 8 equal (golf-ball-size) balls.

  • Roll each ball in the reserved walnuts and serve immediately or store in the freezer or the fridge.

Last Step:

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Serving: 1 ball, Calories: 153 kcal, Carbohydrates: 26 g, Protein: 2.5 g, fat: 6.5 g, Saturated Fat: 1 g, Sodium: 1.5 mg, Fiber: 4 g, Sugar: 20.5 g



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