Blueberry Lemon Energy Balls
A refreshing blend of blueberries, dates, oats, cashews, and lemon makes these energy balls a naturally sweet and nourishing snack. They’re no-bake, portable, and meal-prep friendly—perfect for busy days, lunchboxes, or a healthy treat.
Equipment
- 1 food processor (standard blade attachment)
- 1 Measuring cup set
- 1 Measuring Spoon Set
- 1 mixing spatula
- 1 airtight container (for storage)
Ingredients
- ½ cup fresh blueberries
- 1 cup pitted Medjool dates 7–9 large
- ¼ cup unsalted cashews raw or roasted
- 1 tablespoon lemon zest from 1 lemon
- 1 tablespoon lemon juice
- 1 cup rolled oats plus ¼ cup extra if needed
Instructions
- Prepare the Ingredients: Before you begin, gather all the ingredients so everything is ready to use. Wash the blueberries under cold water and pat them dry with a clean towel to prevent extra moisture in the mixture. Pit the Medjool dates if they still contain seeds, and roughly chop them for easier blending. Measure out the cashews, rolled oats, fresh lemon zest, and lemon juice. Having everything prepped will make the blending process much smoother.
- Blend the Base Mixture: Place the fresh blueberries, pitted Medjool dates, cashews, lemon zest, and lemon juice into the bowl of a food processor fitted with its standard blade attachment. Pulse the mixture several times to start breaking down the larger pieces, then process continuously until the dates are fully puréed and the other ingredients are finely chopped. The mixture should look thick, slightly sticky, and evenly combined. If needed, stop and scrape down the sides with a spatula to ensure no chunks remain.
- Incorporate the Rolled Oats: Add the rolled oats directly into the food processor with the blended fruit and nut mixture. Pulse several times, then process until the oats are well incorporated. The oats should blend into the sticky mixture but still leave a little texture for a chewy bite. At this stage, check the consistency if the mixture feels too wet or does not hold together when pressed between your fingers, sprinkle in an extra ¼ cup of rolled oats and blend again until it holds its shape.
- Chill the Mixture for Shaping: Transfer the blended mixture into a medium bowl, cover it tightly with plastic wrap (or place in a sealed container), and refrigerate for at least 1 hour. This chilling step firms up the mixture, making it easier to roll into neat, uniform balls. While it may be tempting to skip this part, chilling helps reduce stickiness and ensures the energy balls hold their shape without falling apart.
- Shape into Energy Balls: Once chilled, remove the mixture from the refrigerator. Using clean hands or a small cookie scoop, portion out the mixture into equal amounts, about the size of a ping-pong ball (approximately 1 inch in diameter). Roll each portion between your palms until smooth and rounded. Place the finished energy balls onto a parchment-lined tray or plate as you work. You should end up with 12–13 energy balls, depending on the size.
- Store and Enjoy: Transfer the energy balls into an airtight container, separating layers with parchment paper if stacking. Store them in the refrigerator for up to 1 week, where they will stay fresh and maintain their chewy texture. For longer storage, you can freeze them for up to 3 months. When frozen, simply thaw them in the fridge or at room temperature for a few minutes before eating. These are perfect for a quick snack, lunchbox addition, or post-workout bite.
Notes
- Use soft, fresh Medjool dates for best texture and natural sweetness. If dates feel dry, soak them in warm water for 5 minutes and drain well before blending.
- Fresh blueberries add brightness, but frozen ones can be used if thawed and drained.
- Chilling the mixture is key—this makes rolling into balls easier and less sticky.
- These bites are naturally sweetened and don’t require added sugar.
- The recipe is versatile—swap cashews for almonds or walnuts if you prefer.
