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.
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.
- 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
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
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.
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.
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.
If needed, you can stir in additional oats 1 tablespoon at a time to help with binding.
Because energy balls are made with nutrient-packed whole foods like dates, fruit and nuts, they are a healthy snack or dessert option.
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.
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No Bake Strawberry Almond Energy Balls
- 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
- 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!
- 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.
- Coconut flakes or shredded coconut. If the coconut pieces are long then you will need to roughly chop into smaller pieces.
- 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.
- Frozen strawberries can be used but should be thawed first. Pat dry with a paper towel to remove any excess moisture.
- 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.
- 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.
- Leftovers: For best quality, keep refrigerated in a closed container for 4-5 days.
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.