These super-easy, nutrient-dense raw cocoa bites deliver an irresistible chocolate flavor and a quick boost of energy to carry you through the afternoon.
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This recipe is extremely simple and has become a regular in my kitchen. Working freelance often means quick snack attacks between tasks, and keeping wholesome options ready prevents reaching for chips or sugary treats. These bites are essentially a homemade version of a popular nut-and-date bar, but made into small, portion-controlled balls that are easy to grab and enjoy.
I first tried a “homemade Lärabar” style recipe after seeing variations online. Store-bought bars are convenient but can be pricey, especially when bought individually. Once I found a combination that used ingredients I already had on hand, I mixed up a batch in minutes and kept coming back to them.
Treat the recipe as a framework you can customize. Dates are the essential binding ingredient; beyond that, use about 1½ cups total of mixed nuts, seeds, and dried fruit you prefer. Shredded coconut is a nice addition for texture and flavor. These bites freeze well—store them in the freezer for up to two months and eat them frozen or let them sit at room temperature for 10 minutes to soften slightly.
Raw Cocoa Bites
Makes 12–14 balls
1 cup pitted dates, soaked for 10 minutes and drained
1/2 cup each: raw almonds and walnuts (see note)
1/4 cup unsweetened cocoa powder
2 tbsp each: sunflower seeds, flax seeds, sesame seeds, and cocoa nibs (see note)
Place the almonds in the bowl of a food processor and pulse until they are crumbly but not yet almond butter. Add the walnuts, cocoa powder, sunflower seeds, flax seeds, sesame seeds, and cocoa nibs, and pulse a few times to combine.
Add the drained dates. Depending on the power of your food processor, you can add them all at once or feed them through the tube one at a time. Process until the mixture begins to clump together into a cohesive mass. The flax seeds may remain whole, while most other ingredients should be evenly incorporated.
Use a spoon or small scoop to form roughly 1-inch balls. They may feel slightly oily from released nut oils—this is normal. Place the balls on a plate and chill in the refrigerator for about 15 minutes to firm up. Store in an airtight container in the refrigerator or freeze for up to two months.
Note: Swap nuts as desired: pecans, hazelnuts, cashews, pistachios, or peanuts work well. You can also replace some nuts with chopped dried fruit such as cranberries or apricots to vary texture and sweetness.
Recipe Credit: Inspired by a recipe on Good Things Grow.
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