Chocolate Fat Balls

Protein-rich fat balls made with nuts and seeds are a stellar healthy lower-sugar snack to keep you energized throughout the day.

Chocolate Fat Balls made with nuts, seeds, dates, and cacao powder. These easy-to-prepare treats are perfect for snacking.

I’ve never been much of a snacky person, but after I first made fat balls a few months ago, I’ve been putting them on repeat for that mid-morning or mid-afternoon little munch sesh.

Fat balls are just so easy to throw together in 10 minutes, and are awesome at chilling in the refrigerator or freezer for your snacking convenience.

Fat ball flavors? Let’s go crazy. Because the chocolate craving is always real, I decided to take a cacao approach to my classic Paleo Fat Balls for a little v. 3.0 (v. 2.0 were those Vanilla Chai Fat Balls).

The cacao powder adds a nice richness to the balls, with the added health benefit of antioxidants.

Chocolate Fat Balls made with nuts and seeds for a protein-packed low-sugar snack.

Options for adaptation? You can change up the nuts and seeds and/or use pure maple syrup rather than dates for sweetening the fat balls.

…which brings me to my next point. I don’t make my fat balls very sweet, so if you prefer a sweeter snack, you can ramp up the number of dates you add.

For your nutty chocolate fix…

Chocolate Fat Balls made with nuts, seeds, dates, and cacao powder. These easy-to-prepare treats are perfect for snacking.

Chocolate Fat Balls

Course: Snack
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 20 fat balls
Author: Julia



  1. Pulse all ingredients except the almond milk/coconut milk in a food processor until finely chopped. Add the milk a couple tablespoons at a time and continue processing until a sticky dough forms.

  2. Transfer fat ball mixture to a sealable container and refrigerate at least 2 hours.

  3. Roll balls out of the fat ball mixture and transfer to a zip lock bag or sealed container. Keep in the refrigerator for up to 10 days or in the freezer for up to 2 months.


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  1. Alicia

    Hi there! In your post you talk about replacing dates with maple syrup. My kiddo is actually allergic to dates, so I would need to do so. Do you have a recommended conversion? would you need to up other solid ingredients to replace bulk of dates?

    1. Julia Post author

      Hi Alicia! I would start with 5 tablespoons pure maple syrup and not add any coconut milk/almond milk to start. If the ball mixture seems too crumbly and isn’t sticking together, then you can start adding the coconut milk. Be sure you taste the mixture to check for sweetness…depending on how sweet your child likes their treats, you may go up to 6-8 T pure maple syrup. You shouldn’t need to add any additional dry ingredients, since you’d be offsetting the wet 🙂 Hope you love these! xo

  2. Amaryah

    These look delicious! Do you think I could sub almond butter or peanut butter instead of the coconut butter? (not really sure what coconut butter is, but I know I don’t have it and I’m not a huge coconut flavor fan…)


    1. Julia Post author

      Hi Amaryah, I’ve never tested the recipe using a nut butter to replace the coconut butter, but I think it would work great! Let me know how it turns out!


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