Name: Quinoa Mocha Energy Balls Recipe
Prep time: 15 min
Total time: 30 min
Ingredients: 90 g cooked quinoa; 2 tsp cocoa or cacao powder; 2 tsp instant coffee granules (regular or decaf); 1 tbsp hot water; 70 g peanut butter (smooth or crunchy); 20 dried dates (pitted, chopped, small variety, not medjool); 1.5 tbsp maple syrup; 3-4 tbsp ground almonds/almond flour; crushed peanuts or cocoa for coating

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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.

Keep in touch!

How have your chocolate quinoa energy balls turn out for you? Let me know in the comments below, thanks!

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