• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts

    No Bake Strawberry Almond Energy Balls

    Published: Feb 8, 2021 · Modified: Sep 10, 2021 by Cassidy Reeser · This post may contain affiliate links.

    115.3K shares
    • 117
    jump to recipe

    These strawberry almond energy balls are jam packed with healthy ingredients, and they only take 6 ingredients to make. Soon enough these will be a regular in your meal prep rotation.

    Strawberry energy ball with bite taken out of it in a pink bowl.

    If you've made your way around the internet, you've probably seen a few recipes for "bliss balls" or "energy bites". Whatever you call them, they're out there, and they're good.

    So today I present to you no-bake strawberry almond energy balls, the perfect quick snack or healthy dessert.

    Table of Contents show
    1 Recipe features
    2 What you'll need
    3 Step by step instructions
    4 Recipe FAQ and expert tips
    5 Looking for more recipes?
    6 No Bake Strawberry Almond Energy Balls

    Recipe features

    • diet-friendly: vegan, vegetarian, soy-free and gluten-free optional (use certified gluten free oats)
    • only 6 ingredients
    • quick & easy: Only 5 minutes of active time
    • no baking required!
    • great as a snack, dessert or with a meal

    What you'll need

    Labeled ingredients used to make energy balls.

    Dates are the backbone of this recipe because of their natural sweetness. Choose pitted Medjool dates or remove the pits yourself (it's easy but a little sticky).

    Sliced almonds are pre-sliced and add in the slightest bit of crunch. You can find them in the baking aisle of most grocery stores. Don't slice the almonds yourself! If you can't find almonds, any roughly chopped nut will work.

    Strawberries: Use fresh or thawed frozen strawberries.

    Rolled oats help hold the energy balls together. Instant or quick oats would probably work if that's all you have.

    Chia seeds provide healthy fats but they also help bind everything together.

    Step by step instructions

    Steps 1 through 4 to make energy balls.

    Step one: Add all ingredients, except for the coconut, to a food processor (this is my fav affordable food processor!).

    Step two: Pulse until the almonds are mostly broken up. You don't want it to be a paste but lots of small pieces.

    Step three: Cover and chill in the fridge for an hour. After an hour, remove from the fridge and roll into ping pong sized balls.

    Step four: Roll the bites in the shredded coconut to coat. Enjoy!

    Recipe FAQ and expert tips

    Add-ins: You can add a handful of extras like mini chocolate chips, flaxseeds or chopped pistachios. Add them in after pulsing in the food processor and before refrigerating.

    Can I use a blender?

    Readers have had mixed reviews with blenders. I recommend sticking with a food processor for this recipe unless you successfully made energy bites with your blender in the past.

    Can I use frozen strawberries?

    Fresh or frozen strawberries can be used. I recommend thawing frozen strawberries and patting them with a paper towel to remove excess moisture before using them.

    How do I make them less sticky?

    If needed, you can stir in additional oats 1 tablespoon at a time to help with binding.

    Are energy balls healthy?

    Because energy balls are made with nutrient-packed whole foods like dates, fruit and nuts, they are a healthy snack or dessert option.

    How do you store leftovers?

    For best quality, keep leftovers refrigerated in a closed container for 4-5 days. They can be stored at room temperature for 1-2 days.

    Can I freeze these?

    Yes! To freeze, use parchment paper (I like this unbleached kind) or wax paper to make layers between energy balls (this will prevent them from sticking together). Keep frozen in an air-tight container for up to 3 months. These are my favorite freezer-safe glass containers.

    Coconut coated strawberry balls in a pink bowl with strawberry slices.

    Looking for more recipes?

    For more energy bites, check out this blueberry lemon and trail mix style.

    • The Best Vegan Strawberry Cake
    • Vegan Strawberry and Lemon Muffins
    • Peanut Butter Breakfast Cookies
    • Homemade Walnut Butter Popcorn

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Strawberry energy ball with bite taken out of it in a pink bowl.
    Print Recipe
    4.25 from 20 votes

    No Bake Strawberry Almond Energy Balls

    Strawberry flavored, energy packed, and made with just six ingredients. Perfect for a quick snack or for a whole foods dessert.
    Prep Time5 mins
    Chilling Time1 hr
    Total Time1 hr 5 mins
    Servings: 12 balls
    Author: Cassidy Reeser, RDN, LDN

    Ingredients

    • 1 cup medjool dates pit removed
    • 4 large strawberries sliced (about 1 cup)
    • ¾ cup sliced almonds see note#1
    • 1 cup uncooked rolled oats
    • 1 tablespoon chia seeds
    • 1 cup shredded coconut flakes see note#2

    Instructions

    • Remove pits from dates and slice each date in half. Remove stems from strawberries and slice into quarters.
    • Combine all ingredients, except the coconut flakes, in a food processor (my favorite brand).
    • Pulse until the almonds are mostly broken up. You don't want it to be a paste but lots of small pieces.
    • Cover and chill in the fridge for an hour. After an hour, remove from the fridge and roll into ping pong sized balls.
    • Add the coconut to a small bowl. Roll the balls in the shredded coconut to coat. Enjoy!

    Video

    Notes

    1. Sliced almonds are pre-sliced and add in the slightest bit of crunch. You can find them in the baking aisle of most grocery stores. Don't slice the almonds yourself! If you can't find almonds, any roughly chopped nut will work.
    2. Coconut flakes or shredded coconut. If the coconut pieces are long then you will need to roughly chop into smaller pieces.
    3. I recommend using a food processor. Readers have had inconsistent results using blenders (including high-powered blenders), so it is best to stick to a food processor.
    4. Frozen strawberries can be used but should be thawed first. Pat dry with a paper towel to remove any excess moisture.
    5. To freeze, use parchment paper (I like this unbleached kind) or wax paper to make layers between energy balls (this will prevent them from sticking together). Keep frozen in an air-tight container for up to 3 months. These are my favorite freezer-safe glass containers.
    6. Add-ins: You can add a handful of extras like mini chocolate chips or chopped pistachios. Add them in after pulsing in the food processor and before refrigerating.
    7. Leftovers: For best quality, keep refrigerated in a closed container for 4-5 days.

    Instagram icon

    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     
    Serving: 1energy ballCalories: 91kcalCarbohydrates: 12gProtein: 2gFat: 5gSodium: 2mgPotassium: 110mgFiber: 2gSugar: 5g

    This recipe was originally posted April 27, 2018. It was updated on February 8, 2021 with new photos, a video and an updated recipe. The oats were doubled and method was changed for improved results.

    More Desserts

    • Vegan Hummingbird Cake
    • Classic Molasses Crinkle Cookies
    • Chocolate Crinkle Cookies
    • Oatmeal Chocolate Chip Cookies
    115.3K shares
    • 117

    Reader Interactions

    Comments

    1. Shannon

      February 18, 2020 at 3:39 am

      I made these today. Easy as you said it would be and the results are delicious! I did use a food processor. 🙂

      Reply
      • Cassidy Reeser, RDN, LD

        February 18, 2020 at 6:04 pm

        Thanks Shannon! 🙂 Happy to hear that you liked them.

        Reply
        • Marissa

          March 09, 2021 at 4:52 pm

          The flavor is lovely, but I can confirm blenders won’t work for this recipe. All of these are so dry and ended up as a crumble. Can you please update this to include blender options? What kind of “glue” do you think might work for this? Thanks

          Reply
          • Cassidy Reeser

            March 09, 2021 at 8:36 pm

            Hi Marissa- You could roughly chop dates and add those as glue. Something sticky like almond butter or cashew butter would work well and not affect the flavor too much.

            Reply
    2. Natalie

      January 22, 2020 at 4:51 pm

      I’m sorry but this was also a nightmare for me to make. The ingredients are so dry that they get stuck at the bottom of the blender and it dies not even blend at a certain point. Ironically enough I just bought a powerful blender and it did not work. I think this recipe needs to be made using a food processor.

      Reply
      • Cassidy Reeser, RDN, LD

        January 22, 2020 at 6:09 pm

        I'm sorry to hear that! It sounds like there's too many inconsistencies with a blender, I'll have to update the recipe. Thanks for trying the recipe!

        Reply
    3. Dawn

      January 18, 2020 at 3:00 pm

      I don’t see the nutrition facts, only the calories. I plugged them all in to a calculator that I use and don’t get anywhere near the same calories. Help!

      Reply
      • Cassidy Reeser, RDN, LD

        January 19, 2020 at 8:53 am

        Hi Dawn, the calorie information with this one is tricky because of the dates (most calculators use ounces instead of cups). My recipe card calculates for me, but I just recalculated here (https://www.verywellfit.com/recipe-nutrition-analyzer-4157076) using 8 medium dates. That gives 95 calories, so I'd say they range from 90-100 calories. Hope that helps!

        Reply
    4. Crystal

      October 10, 2019 at 8:32 pm

      Do you use fresh or dried dates?

      Reply
      • Cassidy Reeser, RDN, LD

        October 11, 2019 at 10:16 am

        Hi Crystal, I use fresh pitted medjool dates.

        Reply
    5. Winnie Welsh

      September 01, 2019 at 10:12 am

      How many dates approximately does it take to make 1 cup?

      Reply
      • Cassidy Reeser, RDN, LD

        September 01, 2019 at 10:28 am

        It's usually about 7-9 large dates.

        Reply
      • Megan

        March 18, 2021 at 5:26 pm

        This sounds delicious! I wondered if it would work without the oats? Or if you’d use something to replace them? I’m doing the Whole30 and unfortunately, oats aren’t whole30 approved

        Reply
        • Cassidy Reeser

          March 18, 2021 at 8:08 pm

          The oats are used for binding, so you could try adding almond flour (maybe start with 2 tablespoons and add more as needed), extra almond slices or more coconut flakes. I hope this helps!

          Reply
    6. Vanessa

      August 28, 2019 at 3:45 pm

      Thanks for sharing! Could I use freeze dried strawberries?

      Reply
      • Cassidy Reeser, RDN, LD

        August 28, 2019 at 5:06 pm

        I think that would work well! You may need to use a less rolled oats so that the mixture doesn't dry out. Let me know how it goes if you try.

        Reply
    7. Suzanne

      August 28, 2019 at 3:44 pm

      These look so good! Does the date flavor come through much?

      Reply
      • Cassidy Reeser, RDN, LD

        August 28, 2019 at 5:07 pm

        Thanks! I don't think that the date flavor is overpowering but you can definitely tell that it's made with dates.

        Reply
    8. Jennie

      June 28, 2019 at 12:37 pm

      Hi there. This looks fantastic! How long do they keep once prepared? Thanks!

      Reply
      • Cassidy Reeser, RDN, LD

        June 28, 2019 at 5:34 pm

        They will keep in the fridge for up to a week. You can also freeze them and store for up to 3 months. Enjoy!

        Reply
    9. Heather

      June 25, 2019 at 6:53 pm

      This was honestly a nightmare. I didn’t know what slivered almonds meant and had to go and look that up and sliver them and that in itself took 5 minutes at least. It would be nice if that was a step in the directions for the recipe. Next, I would not try this recipe if you do not have a food processor or an extremely strong blender. I attempted to use a blender rather than a food processor, and it did not work well for me at all. The ingredients were so dry that my blender would not cooperate. I pulled out the mixer and I tried to add just a little bit of a protein shake to help it blend but I ended up adding too much and made just a tiny bit too wet. After that, i moved them back to the blender to try and blend those almonds and oats a litter better. I also added a few more strawberries to make it thicker. It still wasn’t thick enough, Which means I then could not roll them properly Into balls. I splattered them onto a cookie sheet and put them in the fridge. I may just have to freeze them to get a decent consistency of an actual ball. I haven’t even tried them to be honest. This “easy” recipe was far from it.

      Reply
      • Cassidy Reeser, RDN, LD

        June 25, 2019 at 8:12 pm

        Heather, I'm sorry to hear this didn't work out for you! Slivered almonds are sold very thinly sliced (often in the baking aisle) and are used in this recipe because they break up more easily than hand-cut almonds, so that may have been part of why yours was too dry. I use a strong blender with this recipe, so maybe that contributes too? Sounds like I need to clarify in the recipe. Thanks for your comments.

        Reply
      • Amanda

        July 01, 2019 at 4:55 pm

        These are so good! I’ve had them pinned forever but finally had all of the ingredients. So incredibly easy. I ended up processing the coconut flakes right in for fear of my toddler making a huge mess and they turned out very moist and super easy to form. The flavor is great, you get the perfect amount of sweet-tart freshness from the strawberries and the sweetness and chewiness from the dates, and the little crunch from the almonds! Thanks for the great recipe.

        Reply
        • Cassidy Reeser, RDN, LD

          July 01, 2019 at 5:09 pm

          Thanks for the great review! So glad to hear you liked them.

          Reply
    10. Emily

      May 08, 2019 at 8:06 am

      Love this recipe ❤️
      I have only one question is 91 calories are in all 14 energy balls or in one ?

      Reply
      • Cassidy

        May 08, 2019 at 6:11 pm

        Thanks, Emily! It's for one energy ball, but do note that this should be used as more of an estimation than exact nutrient calculation. Enjoy!

        Reply
    11. Lily

      May 01, 2019 at 11:22 pm

      Hey! Haven’t made them yet, but I’m craving this and wanna make it in the morning haha! Anyways.... Is there a substitute for dates? I don’t have them and I’m not gonna be able to run to the store for them.

      Reply
      • Cassidy

        May 02, 2019 at 1:08 pm

        The only substitute that I can think of is dried raisins or cranberries, but it will be a different flavor result. Let me know how it goes!

        Reply
    12. Megan

      April 29, 2019 at 11:18 pm

      Is it sweetened or unsweetened coconut?

      Reply
      • Cassidy

        May 02, 2019 at 1:09 pm

        I prefer unsweetened since the dates are already quite sweet, but you can use either.

        Reply
    13. mia

      April 09, 2019 at 1:11 pm

      I hate coconut flavor. is there anything I can exchange for the coconut flakes?

      Reply
      • Cassidy

        April 09, 2019 at 5:44 pm

        They will still work without the coconut flakes step. Or you could try rolling in the same amount finely chopped raisins or cranberries, that will add a nice texture.

        Reply
    14. Keira

      May 24, 2018 at 4:19 pm

      So yummy! Any idea what the nutritional information is?

      Reply
      • Cassidy

        May 28, 2018 at 9:50 pm

        Thanks, Keira! I just updated the recipe to include nutrition information.

        Reply
    15. Pamela Caughman

      May 20, 2018 at 3:40 pm

      Interested to try these! Wondering how they would freeze if I make a double batch.

      Reply
      • Cassidy

        May 20, 2018 at 4:38 pm

        Hi Pamela,
        I haven't tried freezing them, but I imagine it would work well. I would trying freezing them on a cookie sheet for an hour before transferring them to a freezer container. That way they won't stick together.
        Enjoy!
        Cassidy

        Reply
        • Pamela Caughman

          May 20, 2018 at 5:03 pm

          Thanks! The little morsels are chilling now waiting for their coconut coating. They taste wonderful!

          Reply
          • Cassidy

            May 20, 2018 at 5:04 pm

            Great to hear! 🙂

            Reply
            • janet

              May 24, 2018 at 7:22 pm

              Thank you so much for this recipe. I too it to Bee meeting tonight and it was a big hit.

            • Cassidy

              May 25, 2018 at 8:35 am

              Awesome! Glad everyone enjoyed.

    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

    More about me →

    Trending now

    • Vegan Avocado Pesto Pasta
    • Baked Panko-Breaded Tofu Nuggets
    • Zucchini Corn Fritters
    • No Bake Strawberry Almond Energy Balls
    • Mediterranean Quinoa Bowls with Balsamic Chickpeas
    • Instant Pot Black Beans and Rice

    Summer Favorites

    • The Best Zucchini Bread
    • Gnocchi with Roasted Tomatoes
    • Vegetarian Quinoa Stuffed Bell Peppers
    • Cherry Tomato Pasta Sauce

    Footer

    Logos

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Cozy Peach Kitchen®. All rights reserved.