Nutella Energy Balls

A hand holds a Nutella energy ball with a bite taken out.

These Nutella Energy Balls are rich, chewy, and irresistibly delicious! Made with wholesome ingredients like hazelnut butter and cocoa powder, they’re the perfect no-bake snack.

Course Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings balls

Calories 120kcal

Author Marly McMillen

Equipment

Ingredients

1 ½ cups rolled oats
1 cup medjool dates , pitted (around 8 large dates)
2 tablespoons maple syrup
¼ cup vegan nutella
2 tablespoons ground flaxseed
¼ cup chocolate chips
Optional: Add 2 tablespoons of finely chopped pecans

Cups - Metric

Instructions

Prepare the Base: Combine oats, dates, and maple syrup in a food processor and pulse until broken down into a coarse meal.
Nutella: Add hazelnut butter, ground flax, and vanilla extract. Blend in short bursts until a sticky dough forms.
Assess the batter: If the mixture is too dry, add a teaspoon or two of maple syrup; if too wet, add a teaspoon of ground flax. If you'd like a bit more sweetness, stir in another tablespoon of maple syrup.
Add mix-ins: Fold in chocolate chips.
Roll into balls: Scoop out about 1-2 tablespoons of dough at a time and roll into bite-sized balls. For easier rolling, you can chill the mixture for 15-20 minutes.
Chill and store: Place the energy balls in an airtight container and refrigerate for 1 hour for the best texture. Store in the fridge for up to a week or freeze for up to 3 months.

Notes

Tips and Variations

Protein Boost: Add a scoop of vanilla or unflavored protein powder if you’d like a higher-protein snack. You may need to add a bit more pumpkin puree or nut butter if the dough becomes too dry.
Coating Option: Roll the energy balls in crushed nuts, coconut flakes, or extra pumpkin pie spice for an added crunch and/or flavor.
Nut-Free: For a nut-free version, use sunflower seed butter in place of almond butter.

Nutrition