These quinoa energy balls are flavoured with coffee and chocolate for a delicious protein snack. They are sweetened with dates and contain peanut butter for added flavour. Easy to make, perfect ...
See also Christmas chocolate truffles!
These chocolate peanut butter quinoa energy balls contain 3 of my favourite ingredients. Chocolate, peanut butter and coffee are delicious on their own but they also work together really REALLY well!
I am a huge fan of mocha and have used chocolate and coffee in my recipe for mocha overnight oats as well as mocha yogurt.Â
Quinoa is another ingredient that's high in protein and fibre, ideal to use in an energy balls recipe. It has a pretty neutral flavour, which makes it super versatile - suitable to use in sweet and savoury recipes alike.
Another fantastic quality of quinoa is that it is light and fluffy, which is especially useful in this protein balls recipe. Peanut butter as well as dates are quite dense so the addition of the quinoa loosens the mixture a little and improves the texture.
Quinoa Energy Balls ingredients and substitutions
- Quinoa: see details below.
- Coffee: You can use either regular or decaffeinated coffee in this recipe. This can either be espresso coffee powder or instant coffee with finely ground beans. I don't recommend using freshly brewed coffee (even if it's a strong espresso) as the coffee flavour may not be as intense and your quinoa mixture might end up having too much moisture. I also don't recommend using regular instant coffee (it may not dissolve properly).
- Cocoa powder: use either Dutch processed, or unsweetened natural cocoa (cacao) powder.
- Dates: use ready-pitted dates, which is often a Deglet Noor variety. They are smaller than popular Medjool dates, which are expensive and come with a soft, almost creamy texture, not suitable to use in this recipe.
- Maple syrup.
- Peanut butter: use natural peanut butter, with or without added salt. Both smooth and crunchy varieties are suitable (I used crunchy).
- Almond flour/ground almonds: helps to bind the mixture.
What quinoa to use
You can either cook quinoa yourself according to packet instructions (make sure you rinse it beforehand) or use ready-cooked. You can use any quinoa variety - white, red, black or tricolour (which is a mix of all three). Use your favourite.
Step-by-step recipe instructions
1. Soak dates: Combine the chopped dates with the coffee and 1-1.5 tablespoons of hot water and stir thoroughly. Set aside for 15 minutes stirring occasionally and squashing the dates with the back of a spoon.
2. Combine ingredients: In a large mixing bowl combine the quinoa, peanut butter, cocoa powder, maple syrup, date mixture and stir thoroughly. Blend until the mixture is sticky and homogeneous but still has texture.
TIP: You can puree the dates separately, stir into the mixture and omit the blender. Alternatively chop the dates very finely then stir everything thoroughly.
4. Thicken: Stir in the almond flour. The mixture should be very thick. Place in the freezer for 15 minutes (it will be easier to work with).
5. Form balls: Remove the mixture from the freezer and form small balls. Either cover and refrigerate them or coat in cocoa powder, chocolate flakes, sesame seeds, crushed nuts, toasted desiccated coconut etc. then refrigerate.
Serving suggestions
Quinoa protein balls make a delicious, satisfying snack, but they can be also served for breakfast or as a healthy dessert. Here are some serving suggestions:
- Snack or breakfast: serve plain or coated in cocoa, toasted sesame seeds or flaxseeds as well as crushed nuts.
- Dessert: coat in dark chocolate flakes, which you can easily make using a box grater. You can also use toasted desiccated coconut or melted chocolate for a more indulgent dessert (see chocolate covered prunes for tips).
Top tips
- To save time I recommend preparing the quinoa ahead. Cook the quinoa according to package instructions and once cooled refrigerate, covered, for up to 3 days. Alternatively use ready-cooked quinoa.
- Once you've prepared the quinoa mixture you can adjust the flavour according to taste. You can tweak the proportions making sure that the final mixture is thick and easy to work with (if it doesn't bind well forming the balls may be tricky).
- Serve plain or coated in cocoa, chocolate, nuts or seeds. These quinoa mocha balls make a delicious frozen snack, too.
- Keep refrigerated, covered, for up to 3 days.
Related recipes to try next
- Peanut Butter Chocolate Prune Energy Balls
- Cheesecake Balls 2 Ways (Strawberry and Mango)
- Peanut Butter Chocolate Truffles
See also these other easy, delicious snack/breakfast ideas!
Recipe
Quinoa Mocha Energy Balls Recipe
Ingredients
- ½ cup (90 g) cooked quinoa
- 2 teaspoons cocoa or cacao powder
- 2 teaspoons instant coffee granules regular or decaf
- 1 tablespoon hot water
- ¼ cup+2tsp (70 g) peanut butter smooth or crunchy
- 20 dried dates pitted, chopped, small variety, not medjool
- 1½ tablespoons maple syrup
- 3-4 tablespoons ground almonds/almond flour
- crushed peanuts or cocoa for coating
Instructions
- Dissolve the coffee in the hot water and pour the mixture over the dates. Stir and set aside for 15 minutes stirring occasionally. Mash with the back of a spoon before combining with the other ingredients.
- Blitz all the ingredients (including the dates mixture), except the ground almonds, until the mixture is sticky and homogeneous but still has some texture (I used a stick blender to do this). Stir in the ground almonds and place the mixture in the freezer for 15 minutes (it will be easier to work with).
- Remove from the freezer, form small balls and roll in the crushed nuts or cocoa (or leave as they are). Refrigerate for 30 minutes before serving. Keep refrigerated.
Notes
Top tips for making mocha quinoa energy balls
- Quinoa: To save time I recommend preparing the quinoa ahead. Cook the quinoa according to package instructions and once cooled refrigerate, covered, for up to 3 days.
- Peanut butter: If your peanut butter has no added salt add a pinch of sea salt into the puree. Also, because not all peanut butter has the same consistency you may have to use a little more ground almonds if your peanut butter is runny.
- Cacao: I usually use cacao in my chocolate recipes as it's a little healthier than cocoa but you can use either. You may also like this collection of 27 everyday healthy cacao recipes.
- Coating: These quinoa balls can be enjoyed as they are but you can coat them in cacao/cocoa, sesame seeds, coconut flakes, chocolate flakes or another ingredient if you like.
- Storing: Keep refrigerated, covered, for up to 2 days.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this quinoa coffee energy balls recipe I'd love to know how it turns out from you. Let me know in the comments below, thanks!
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notso says
love these balls! peanut-dates-coffee combo is great! I left out the maple syrup and added a pinch of cinnamon (I even drink my coffee with it :D). thank you for the great recipe!
Monika says
You are welcome, glad you liked it! Adding a pinch of cinnamon to this recipe is a great idea:)
Midge says
These are delicious!
Monika says
Thank you!
Balvinder says
Loving all the ingredients in this recipe 🙂
Monika says
Thanks!