Double Chocolate Energy Balls With Pistachios & Raspberries

A simple, delicious recipe that's perfect for lunch!


  • 125 ml       (1/2 cup) pitted Medjool dates
  • 160 ml       (2/3 cup) almond butter
  • 160 ml       (2/3 cup) quick cooking rolled oats
  • 125 ml       (1/2 cup) almond flour
  • 80 ml         (1/3 cup) raspberries
  • 5 ml           (1 tsp.) vanilla extract
  • 80 ml         (1/3 cup) chopped dried cranberries
  • 125 ml       (1/2 cup) Dreamy White Chocolate Drops
  • 80 ml         (1/3 cup) chopped pistachios
  • 1                Original Dark Fondue  (215 g)

Intense and flavourful, I contain a minimum of 58% pure cocoa, and I’m 100% certain that you’ll fall for me. 

Get my fondue


  • Put the dates, almond butter, rolled oats, almond flour, raspberries and vanilla in the food processor. Pulse together until well combined.
  • Add in cranberries, chocolate drops and pistachios. Pulse a few more times. 
  • Roll into 36 balls using about 15 ml (1 tbsp.) for each. Place the balls on a sheet pan lined with parchment paper. Refrigerate for 1–2 hours. 
  • Follow the instructions on the package to heat the fondue.
  • Pour the fondue into a bowl, then use a fork to dip the balls into the chocolate. Immediately put the balls back on the sheet pan. Refrigerate for 30 minutes, until chocolate is set.
  • Keep the balls in the refrigerator, in an airtight container.