Mocha flavoured quinoa energy balls are packed full of healthy protein and delicious flavours. They make fantastic, healthier snacks perfect for chocolate as well as coffee lovers.
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. But this is the first time I’ve used these ingredients along with the peanut butter together. And I am super happy with the results!
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.
By definition energy balls are a healthy snack. They should be satiating, high in protein and ideally sweet enough to satisfy our sugar cravings. These quinoa peanut butter energy balls are exactly that!
What coffee to use in mocha quinoa energy balls
You can use either regular or decaffeinated coffee in this recipe. Although espresso makes a better beverage than instant coffee in this recipe the latter works better. Simply dissolve two teaspoons of instant coffee granules in a little hot water. It’s quick and easy to do.
Step-by-step recipe instructions
1.In a small bowl dissolve 2 teaspoons of coffee in 1 tablespoon of hot water. Add the chopped dates and stir to combine with the liquid. Set aside for 15 minutes stirring occasionally and squashing the dates with the back of a spoon.
2. In a large bowl combine the quinoa, dates, peanut butter and maple syrup and stir.
3. Blend until the mixture is sticky and homogeneous but still has some texture.
4. Stir in 3-4 tablespoons of ground almonds. The mixture should be very thick. Place in the freezer for 15 minutes (it will be easier to work with).
5. Remove the mixture from the freezer and form small balls. Either refrigerate or coat in cacao, chocolate flakes, sesame seeds etc. then refrigerate.
Top tips and FAQs
- 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.
You might also like
Keep in touch!
How have your chocolate quinoa energy balls turn out for you? Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Quinoa Mocha Energy Balls Recipe
Ingredients
- ⅔ cup (90 g) cooked quinoa 3.17oz
- 2 teaspoons cocoa or cacao powder
- 2 teaspoons instant coffee granules regular or decaf
- 1 tablespoon hot water
- ¼ cup (70 g) peanut butter smooth or crunchy, 2.47oz
- 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.
notso
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
You are welcome, glad you liked it! Adding a pinch of cinnamon to this recipe is a great idea:)
Kat (The Baking Explorer)
They look so moreish and sound so full of goodness!
Monika
Thank you Kat!
Jhuls | The Not So Creative Cook
I love these, Monika!! I may need to find organic peanut butter ASAP! Hmm, but I think I can use cashew butter, right? Also, I need to get maple syrup - I love the taste better than honey. Thanks for sharing, Monika.
Midge @ Peachicks' Bakery
Gorgeous photos! And I bet these are great flavour combination! #CookBlogShare
Monika
Thank you Midge, I've made these twice since last week, everyone loved them!
Domneika
Hello, would you be so kind to add me to your board https://www.pinterest.com/monika8021/the-frugal-foodie/. My Pinterest is https://www.pinterest.com/infomedialive/ . Thank You 😀
Monika
Great! Just sent you an invite!
Balvinder
Loving all the ingredients in this recipe 🙂
Monika
Thanks Balvinder!
DeeDee
These look delicious Monika!!
Monika
Thank you Dee Dee! They are also easy to make and so nutritious!