No Bake Chocolate Cashew Cookie Balls
These no bake cookie balls will satisfy your chocolate craving in very little time! Just 6 ingredients required for this easy snack, portable breakfast, or dessert.
Chocolate and cashews. Need I say more?
Sometimes you just need a snack and you need it fast. My family loves these No Bake Chocolate Cashew Cookie Balls for just those moments.
These are commonly known as energy balls because they’re made of good for you ingredients that provide a good mix of carbs, protein, fiber, and fat. I also have a recipe for No Bake Chocolate Chip Cookie Balls if you’re interested in trying another variation. Or if you’re wanting a version that’s low carb and doesn’t include oats try my Grain Free Cookie Dough Bites!
More good news? You likely have everything you need already on hand. So make these for that quick treat when you want it or make ahead of time and enjoy them later.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Rolled oats
- Nut butter
- Honey or maple syrup
- Vanilla extract
- Cocoa or cacao powder
Pulse oats and cashews in a food processor or blender until they’re in small pieces.
Combine all ingredients including the processed oats and cashews in a large mixing bowl. Stir.
Roll dough into 1-inch balls.
Spread balls on a parchment paper lined plate or 9×13 baking sheet and refrigerate for a few minutes until firm. Then store in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 3 months.
What kind of oats are best to use?
You want to use rolled oats to get the best texture. Although I love steel cut oats, I don’t recommend them here because they’re harder to break down and will make your finished texture a bit gritty. Rolled oats have already gone through more processing so they break apart easily to create an oat flour once pulsed in a food processor or blender. That gives you the best possible consistency.
What nut butter is best to use?
You can use any nut butter you like. I recommend cashew butter for this particular recipe to maximize the cashew flavor but peanut and almond butters work well too.
Can you use a seed butter like SunButter?
Yes! Just use it the exact same way you’d use the nut butter in this recipe.
Are these vegan and dairy free?
Yes, these are vegan and dairy free if you use maple syrup and vegan chocolate chips.
How to meal prep with these
I love these balls for meal prep. I know they taste decadent (and like a cookie!) but the ingredients are completely healthy! These are excellent for grab and go breakfasts, snacking, or desserts.
Make a double or triple batch and freeze what you won’t be eating in the next two weeks in an airtight container. I recommend separating the rows with parchment paper (at least until they’re frozen) so they don’t all stick together. You can then move them all to a ziplock bag for easy freezer storage. They’ll be good in the freezer for 3 months!
How to store
Store these No Bake Chocolate Cashew Cookie Balls in an airtight container in the refrigerator for up to 2 weeks.
More snack recipes:
No Bake Chocolate Cashew Cookie Balls
- 1 cup oats
- 1/2 cup cashews
- 3/4 cup + 1 tbsp nut or seed butter, I prefer cashew butter
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 2 tbsp cocoa or cacao powder
- Pulse oats and cashews in a food processor or blender until they’re in small pieces.
- Combine all ingredients including the processed oats and cashews in a large mixing bowl. Stir.
- Roll dough into 1-inch balls. Spread balls on a parchment paper lined plate or 9×13 baking sheet and refrigerate for a few minutes until firm. Then store in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 3 months.