These Blueberry Energy Balls are an easy, no-bake snack made with wholesome ingredients and naturally sweetened with dates. Soft and chewy, they're perfect for meal prep, lunchboxes, or an energizing snack on busy days. Gluten-free, dairy-free, freezer-friendly, and ready in just 15 minutes.
6medjool datespitted or 15 small, soft pitted dates
2tsplemon zest
1teaspoonvanilla
1/4tspsalt
1/2cupfreeze dried whole blueberries
Instructions
Add the cashews to a food processor and pulse until they resemble coarse crumbs.
Add the dates and process until well combined. The mixture will still look crumbly but should hold together when pressed between your fingers.
Add the lemon zest, vanilla, and salt. Pulse until combined and the mixture begins to come together.
Add the freeze-dried blueberries and process until evenly incorporated, scraping down the sides halfway through. The mixture will turn a light purple-blue colour.
Scoop about 1 tablespoon of the mixture and roll into balls using your hands. (For smaller energy balls, use about 1½ teaspoons.)
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Ash's Tips
If your dates feel dry or firm, soak them in warm water for 5–10 minutes, then drain well before using. This helps the mixture blend more easily.
If the mixture seems too dry and won't stick together, add 1 teaspoon of water and pulse again.
For the best lemon flavour, zest only the yellow part of the peel, avoiding the white pith underneath, which can taste bitter.
Ash's Time-Saving Tip: To speed up rolling, divide the dough into a few thick ropes and then slice each into even pieces before rolling them into balls. I find this much faster than portioning the dough one ball at a time, especially when making multiple batches.