Packed with healthy fat, fiber, and protein, these chocolate coffee protein balls are a delicious snack and easy-to-make.
In case you don’t know, we’re big coffee drinkers over here in Miami. And I’m not talking Starbucks. I’m talking super strong Cuban espresso with lots of sugar, aka tiny shots of crack. Think espresso with a layer of foamy sugar on top. And yes, it’s as delicious as you can imagine. If you follow me on Instagram, I’m sure you saw when my mom made Cuban coffee for the entire family. Click here to relive the magic.
As part of this city’s culture, it’s very common to buy a colada to share when we go to a nail salon, to visit a client or even to share with strangers. It’s a $1 that brings people together. This is what a colada looks like. Aside from that, we enjoy a shot of this sweet nectar at around 3pm daily. Why? Because that’s the afternoon slump. We need the boost!
With that in mind, I wanted to make these chocolate coffee protein balls to gives us that caffeine boost without all the refined sugar. That’s not to say that we’re never going to enjoy a shot of Cuban coffee. But these chocolate coffee protein balls are a great option for satisfying that sweet tooth in the middle of the day. Also, there are a few diabetics in my circle so it was important to me to find a healthier alternative for them. Dates are said to not spike blood sugar.
I updated this recipe from 2016 by making the following tweaks:
- First, I reduced the number of dates from 15 dates to 8 dates.
- Instead of soaking the dates in water, we’re soaking them in cooled, brewed espresso. I used Nespresso (ristretto) in this recipe but you can use any strong coffee or cold brew. I found that this method made the dates have a caramel feel with a subtle coffee taste which I LOVE.
- Lastly, we’re adding more almonds (hooray for more protein + healthy fats!) and no coffee grounds. I felt like the coffee grounds were making these protein balls slightly bitter.
The result of these tweaks made took these chocolate coffee protein balls to the next level. They are delicious, packed with rich flavor and made with wholesome ingredients!
Can’t wait for you guys to make them!
No-Bake Chocolate Coffee Protein Balls
Ingredients
- 8 medjool dates pitted
- 1/2 cup (strong) cooled brewed espresso or cold brew
- 1 cup raw almonds
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon chia seeds
- Pinch of sea salt
Instructions
- In a bowl, soak dates in the brewed coffee for 15 minutes. Drain the dates but don’t discard the brewed coffee.
- To a food processor, add the dates. Pulse dates for 2 minutes. Add 1 tablespoon of the brewed coffee until the dates become a thick caramel-like paste.
- Add the rest of the ingredients into the food processor – almonds, cocoa powder, chia seeds and sea salt. Pulse a few times until a dough-like mixture forms. If you want it crunchy, don’t blend for too long.
- Form mixture into 1-inch bites by hand. Refrigerate in an airtight container for 1 week or in an airtight resealable freezer bag in the freezer for up to 3 months. Enjoy!
Nutrition
This post was originally published in August 2016. Updated recipe + photos in February 2019.
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SHOP THE RECIPE
Joann says
Love this recipe and would love to make it, but what could I substitute for the dates?
Aabroo says
I was wondering if I could use coffee made with instant coffee granules? We don’t have anything else available in our area or country for that matter.its hard to get imported stuff.
Jamie Silva says
Yes!
Gloria Webber says
Do the Chia seeds get soft and chewy ? I don’t like the bird seed crunch of them – prefer chewy textur. Could you soak the seeds first? Thanks
Jamie Silva says
I don’t remember the chia seeds getting crunchy. The only crunch should come from the almonds. Maybe soaking them will help!
Marisa says
Could I substitute hemp seeds for chia?
Jamie Silva says
Sure!
Wayne says
I made these today, I’m a dark chocolate & coffee
lover & was wondering how & were to store them?
Jamie Silva says
Hi Wayne! I personally keep them in the fridge because I love how cold they are when you bite into them. :)
Nancy Spoolman says
I will have to try this! I roast my own coffee and might just try it with my Colombian Blond roast… the exact opposite of your Cuban coffee. :) So, what grind do you grind your coffee before it’s mixed? Dying to try it! I’m roasting tomorrow again so will see what I come up with. Hmmm…. might even try Pacamara.
Nancy
Jamie Silva says
Hi Nancy! I buy already ground Cuban coffee from my local supermarket. One of the perks of living in Miami. ;) Let me know how you like them!
Lizette says
I was wondering if you would recommend a different technique if one doesn’t have a food processor handy? Thanks and I love your blog and recipes!
Jamie Silva says
Hi Lizette! If you don’t have a food processor, I’d think maybe a blender at the lowest setting could work. I’ve never tried this so test it out with a few ingredients first, just in case. Hope that helps! And thanks for the love! Xo :)
Jenna says
I always need energy in the morning these look perfect