Let’s face it – life is busy. And with back-to-school upon us, it’s about to get even busier.

That’s why we love this quick and easy recipe. These No-Bake Energy Balls are the perfect make-ahead for a quick bite during your morning commute or while sitting in the drop-off line. Pack a couple for lunch to make getting through the rest of the day a breeze, or after school to help power through homework. Plus, it’s a great treat to satisfy your sweet tooth!    

These date-based balls, combined with almonds, walnuts, and chia, are nutrient-dense, high in fibre and antioxidants, and have a positive impact on blood sugar. The sweetness of the dates blends beautifully with the Tahitian Bean and Coffee Espresso flavours, making every single ball a perfectly balanced bite of flavourful energy.

No-Bake Energy Ball Recipe

Prep Time 30 minutes
Servings 15 balls


  • Baking Sheet


  • 1 lb pitted dates (450g)
  • 2 cups hot water
  • 2 cups walnuts
  • 2 cups almonds
  • 1 cup cocoa powder
  • 1 cup chia seeds
  • 1 cup shredded coconut, plus more for rolling
  • 20 drops Hedessent Tahitian Bean Flavouring
  • 20 drops Hedessent Coffee Espresso Flavouring
  • 10 drops Hedessent Almond Flavouring


  • Add dates to hot water and put in microwave for 2 minutes. Remove from microwave and add Hedessent flavours. Allow dates to soak in water with flavourings until they have softened.
  • Grind walnuts and almonds to a fine powder in a food processor. Add softened dates and liquid to the processor and mix to a smooth paste. Add chia seed and coconut and mix to combine. Empty into a bowl, cover, and chill in the fridge for an hour.
  • Scoop balls (a little smaller than golf ball size) and roll in coconut. Keep refrigerated in an airtight container.



Adding Hedessent flavourings to the hot water and dates helps to mask the ‘healthy’ date taste and compliments the chocolate flavour. These are a great alternative to granola bars and fun to make with kids. They are a perfect take-along snack after school or the gym. These treats can also be rolled in ground nuts instead of coconut.

Meet Jackie

Following a career as a professional artist and interior designer, Jackie Troup and her husband moved to his family fruit farm in Jordan, Ontario. Cooking and baking had alway been a passion and hobby, and the new scenery of farm and garden was a wealth of inspiration – one that kickstarted a new path for Jackie and her love for food. Though not classically trained, she was a voracious reader of all things baking and cooking, and in 2009, Jackie started Blossom Bakery, a small wholesale company selling to local stores, farm stands, and farmers markets. The bakery went on to win the Town of Lincoln Small Business Award and Shannon Passero’s Women in Business Award.

Jackie’s love of developing recipes and creative flair turned to obsession while trying to meet the needs of the ever-growing vegan and gluten communities. The bakery has become a place where everyone can enjoy a tasty treat to suit any palate. Now a seasonal retail bakery on her family farm, customers can see where their food is made and what inspired their creation.

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