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5-Ingredient Chickpea Hazelnut Energy Balls

by Nensi Beram
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5-Ingredient Chickpea Hazelnut Energy Balls

Recipe characteristics:

  • Quick and easy to make
  • Made with healthy and wholesome ingredients
  • Only 5-ingredients needed
  • Great as a healthy snack or a healthy sweet treat
  • Delicious nutty flavor and a rich texture
  • Dietary requirements: vegan, gluten-free, soy-free, grain-free, no-added-oil, no-added-sugar, whole-food plant-based

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Cooked chickpeas: Chickpeas are usually sold dried or pre-cooked in a can. I prefer to use the dried ones and cook them myself (check How to cook chickpeas below) but if you don’t feel like cooking, you can use canned chickpeas instead. If you are using canned chickpeas, pour the contents of the can into a colander and drain well. Rinse chickpeas with cool water until the liquid runs clear. Give it a good shake to remove excess water.
  • Dry roasted hazelnuts: Roasting hazelnuts deepens their flavor and gives them a crispier texture. Check How to roast hazelnuts below.
  • Dates: Put pitted dates in a bowl and cover them with water. Soak the dates as long as needed to make them soft – 1 or 2 hours, or more. By soaking them before blending, you’ll get a smoother texture and you will make things much easier on your blender or a food processor.
  • Date syrup: It can be subbed with maple syrup. Date syrup and maple syrup are both natural products with many health benefits.
  • Coconut flour: This recipe calls for coconut flour. And no, coconut flour and desiccated coconut are not same. Desiccated coconut comes from grinding, drying and pulverizing the coconut meat. This version of coconut flour retains a level of the coconut oil in the meat. Coconut flour comes from the coconut meat after it has been pressed for virgin coconut oil. After the meat has had the oil removed, it is then ground, dried and pulverized. Regular coconut flour has a significantly lower level of residual oil content than desiccated coconut.

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Drain dates, squeeze out any excess water, and place them into a food processor.
  • Add chickpeas and date syrup, and process until you get a smooth paste.
  • Add in ground hazelnuts and coconut flour and process until all is well combined and the mixture sticks together. Adjust sweetness if needed. Tip: If the mixture is too soft, add a little extra coconut flour.
  • Roll the mixture into small balls.
  • Roll each ball in finely chopped or ground hazelnuts.

Serving suggestion

Enjoy immediately or store in the refrigerator.

Storing

These can be stored in a sealed container in the fridge for up to 5 days or frozen for up to 3 months.

Tips and how-tos

How to cook chickpeas
  • Wash chickpeas really well, add them to a large bowl, and cover with water. The chickpeas will triple in size so it’s important to add plenty of water. Soak the chickpeas for at least 12 hours, best overnight. Soaking your chickpeas cuts down on cooking time, and it also helps them be a little easier to digest.
  • Drain and rinse soaked chickpeas and place them in a large pot. Cover the chickpeas with water and bring everything to a boil. Reduce the heat and simmer until they are soft and tender, 1 and 1/2 to 2 hours. I find that different brands have different cooking times.
  • It’s best if you keep the lid on but slightly ajar allowing some steam to escape while cooking. Keep an eye on the water level during cooking and top up with fresh hot water from time to time if needed.
  • Keep cooked chickpeas in the fridge for 3-4 days.
  • And remember, dried chickpeas triple in size when cooked so 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.
How to roast hazelnuts
  • Preheat oven to 180 °C.
  • Spread the hazelnuts in an even layer on the baking sheet.
  • Place in oven and roast for 10-15 minutes.
  • Stir or shake the tray every 5 minutes to help the hazelnuts to cook evenly.
  • When the hazelnuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.
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Chickpea Hazelnut Energy Balls

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5-Ingredient Chickpea Hazelnut Energy Balls

Nensi Beram
5-Ingredient Chickpea Hazelnut Energy Balls are made with healthy and wholesome ingredients. A guilt-free sweet treat with a delicious nutty flavor and a rich texture!
Prep Time 30 mins
Cuisine Gluten-free, Vegan
Servings 30
Calories 58 kcal

Ingredients
  

  • 200 g cooked chickpeas peel the skins and then measure 200 g
  • 200 g dates soak in water for 1-2 hours or until soft
  • 100 g dry roasted hazelnuts
  • 30 ml date syrup
  • 60 g coconut flour

Instructions
 

  • Drain dates, squeeze out any excess water, and place them into a food processor.
  • Add chickpeas and date syrup, and process until you get a smooth paste.
  • Add in ground hazelnuts and coconut flour and process until all is well combined and the mixture sticks together. Adjust sweetness if needed.
    Tip: If the mixture is too soft, add a little extra coconut flour.
  • Roll the mixture into small balls.
  • Roll each ball in finely chopped or ground hazelnuts.

Serving suggestion

  • Enjoy immediately or store in the refrigerator.

Storing

  • These can be stored in a sealed container in the fridge for up to 5 days or frozen for up to 3 months.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
5-Ingredient Chickpea Hazelnut Energy Balls
Amount per Serving
Calories
58
% Daily Value*
Fat
 
2
g
3
%
Sodium
 
23
mg
1
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
1
g
2
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chickpea bliss balls, chickpea treats, desserts with chickpeas

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