Quinoa Energy Balls with Coffee and Chocolate

These quinoa energy balls are flavoured with coffee, chocolate and peanut butter for a delicious protein snack, breakfast or even dessert. Sweetened with dates and a small amount of maple syrup they are easy to make, satisfying and delicious!

These quinoa energy balls are made by combining cooked quinoa with coffee-soaked dates, cocoa powder, peanut butter, a splash of maple syrup and a bit of almond flour to help bind the mixture. They are delicious served as they are, but you can coat them in various ingredients to make them extra special (see my suggestions at the bottom of the post).

These no-bake quinoa protein balls are not too sweet, easy to make and stay fresh for days. Because quinoa is light and fluffy they have a soft texture (yet keep their shape well). Quinoa has a pretty neutral flavour which makes it perfect to use in sweet as well as savoury recipes (see also overnight quinoa with banana and savoury quinoa breakfast bowl). In this recipe the cocoa powder and coffee infuse these quinoa balls with a rich and delicious flavour, perfect to enjoy for breakfast, dessert or as a satisfying snack.

Quinoa Energy Balls ingredients and substitutions

• Quinoa: see details below.
• Coffee: regular or decaffeinated. 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 semi-soft dates, which is often a Deglet Noor variety. They are smaller than popular Medjool dates, which are expensive and come with a soft, 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). You can also replace it with another nut butter.
• Almond flour/ground almonds: helps to bind the mixture.

What quinoa to use

You can either cook the quinoa yourself according to packet instructions (make sure you rinse it beforehand) or use ready-cooked. These chocolate coffee quinoa balls can be made with any variety of quinoa, I used the most common white quinoa variety, but red, black or tricolour (a mix of all three) are all suitable alternatives so use your favourite.

Step-by-step recipe instructions

1. Soak dates: Dissolve the coffee in tablespoon of hot water, pour over the dates 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 (along with the coffee) then simply stir into the quinoa mixture. Alternatively chop the dates as finely as you can, combine with the coffee, soak for 15 minutes then stir everything thoroughly (skip the blender).

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 10 good size balls (or more if you prefer smaller energy balls). Either cover and refrigerate or coat in cocoa powder, chocolate flakes, sesame seeds, crushed nuts, toasted desiccated coconut etc. then refrigerate.

*Scroll down to the bottom of the post for a full, printable list of ingredients and instructions.

Serving suggestions

Quinoa protein balls make a delicious, satisfying snack, but they can also be 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 (make sure you rinse it beforehand) and once cooled refrigerate, covered, for up to 3 days. Alternatively use ready-cooked quinoa.
• Cooked quinoa can contain varying degrees of moisture, depending on how much water it absorbed during cooking, so you may need to add a little more almond flour to absorb extra moisture, if necessary.
• 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 energy balls make a delicious frozen snack, too.
• Keep refrigerated, covered, for up to 5 days.
• Freeze for up to 3 months. They defrost in about an hour.

Related recipes to try next

• Quinoa Berry Smoothie Bowl
• Peanut Butter Chocolate Prune Energy Balls
• Chocolate Peanut Butter Truffles

See also these other easy, delicious snack/breakfast ideas as well as desserts!

Recipe

Keep in touch!

If you make this quinoa energy balls recipe I'd love to know how it turns out for you. Let me know in the comments below, thanks!

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