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Raspberry White Chocolate Energy Balls take minutes to make and are filled with good-for-you-ingredients. These no-bake energy bites make for an easy, portable snack and will be adored by kids and adults alike. 
Why You’ll Love these Energy Balls:
To start, energy balls go by a variety of different names: energy bites, protein balls, and power balls to name a few. We make a version of energy balls every week (in lieu of buying granola/protein bars), and they are truly snack saviors.
Of all the energy balls I make, these raspberry white chocolate ones may be my favorite. They taste like your favorite fruity cereal mixed with a decadent bakery cookie. They’re soft and chewy with crunchy chunks of white chocolate and bursts of fruity flavor from freeze-dried raspberries.
They are also a fabulous source of heart-healthy fats, whole-grains, and protein to keep you full and fueled. Grab a ball when you’re feeling low on energy, or to simply satisfy a sweet tooth. Both kids and adults will love these energy bites, and more importantly, you can feel GOOD about enjoying them on repeat.
Recipe Ingredients and Substitutions:
- Cashews: Tree nuts such as cashews are a good course of protein, monounsaturated fats, omega-3 fatty acids, fiber, and vitamin E. Healthy eating guidelines recommend eating nuts several days a week, which includes nut butters, too. Look for raw cashews, as opposed to roasted/salted.
- Oats: Filling, inexpensive, and versatile, old-fashioned rolled oats bulk up these balls with heart-healthy whole-grains.
- Maple Syrup: While still considered an added sugar, maple syrup is lower on the glycemic index than granulated or brown sugar. Plus, it boasts disease-fighting antioxidants (darker grades deliver more than lighter ones). You can also use honey here, if you prefer.
- Shredded Coconut: Make sure you use unsweetened, desiccated coconut— I use Bob’s Red Mill brand. And don’t worry, a little bit of coconut doesn’t make the balls taste like a piña colada. They more-so just add richness.
- Cashew Butter: Nut butter helps bind the balls, adds healthy fats, and makes the energy balls sustaining. Look for cashew butter with only two ingredients: cashews and salt. I purchase mine from either Trader Joe’s or Whole Foods.
- Hemp Seeds: Tiny yet mighty, hemp seeds are a great source of plant-based protein and omega-3 fatty seeds.
- Freeze-Dried Raspberries: What I love about this product is that for MOST brands, the ONLY ingredient on the list is raspberries. No added sugar or sulfur–just dried fruit in all of its crunchy glory.
- White Chocolate: You need 1/2 cup of finely chopped white chocolate (either from a chocolate bar or chips). My go-to brand is Lily’s, which is sweetened with stevia and made from cocoa butter. A little pricey, but I promise worth it!
Step-by-Step Instructions
Step 1: Blend the Cashews
Place cashews in the bowl of a food processor; blend until they break down to the consistency of a coarse sand.
Step 2: Blend Oats, Coconut Flakes, and Hemp Seeds:
Next, add oats, coconut flakes, and hemp seeds to food processor; process again until finely ground.
Step 3: Add Cashew Butter, Maple Syrup, and Vanilla
Add wet ingredients to food processor: cashew butter, maple syrup (or honey), and vanilla. Blend until ingredients come together and form a dough-like ball. Do NOT over-mix or you run the risk of too many oils releasing from the nuts and the mixture becoming greasy.
Step 4: Mix in White Chocolate and Freeze-Dried Raspberries
Turn mixture out into a large mixing bowl. Add chopped white chocolate and raspberries, and use your hands to mix all ingredients together. (The freeze-dried raspberries will crumble into small pieces in the process, which is what you want.)
Step 5: Form Mixture into Balls
Use a small cookie scoop (or spoon) to scoop the mixture into 26 to 28 balls. If using a spoon, roll them into balls. If using a cookie scoop, I just like to keep them in the mold of the scoop. Transfer the balls to the refrigerator to chill.
If you’re feeling fancy, you can drizzle some extra white chocolate and crushed freeze-dried raspberries overtop after the balls chill for at least 30 minutes. 
FAQs and Expert Tips:
How to Store Energy Balls:
Store these energy balls in an airtight container in the refrigerator for up to 10 days, or freezer up to 3 months. If you freeze them, let them thaw in the refrigerator to desired consistency.
How Long do Energy Balls Last?
These energy balls should be remain refrigerated to prolong their storage life. If left at room temperature for too long, you may notice they start feeling “greasy.” This is just the natural oils from the nuts/nut butter, however it can make the coconut crust loose its crunch.
Therefore, store in the refrigerator for up to 10 days, and try to minimize the time they’re left out at room temperature.
Recommended Tools for this Recipe:
- Food Processor: I love my 8-cup Cuisinart Food Processor, which is reasonably priced and dishwasher-safe.
- Cookie Scoop: The one tool you probably never knew you needed, yet will use constantly!
If you love this recipe, be sure to check out my other variations of Energy Bites:
Strawberries and Cream Energy Bites
Raw Superfood Brownie Bites
If you give this energy bites a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Raspberry White Chocolate Energy Balls
Equipment
- Food processor
Ingredients
- 1 cup raw cashews
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened desiccated coconut
- 1/4 cup hemp seeds
- 1/4 tsp. salt
- 1/2 cup cashew butter (salted)
- 1/3 cup pure maple syrup (or honey)
- 1 1/2 tsp. vanilla extract
- 1/2 cup finely chopped white chocolate (I use Lily's brand)
- 3/4 cup freeze-dried raspberries
Instructions
- Place cashews in the bowl of a food processor; process until they break down to the consistency of a coarse sand. Add oats, coconut, hemp seeds, and salt; process again until finely ground.
- Add cashew butter, maple syrup (or honey), and vanilla. Blend until ingredients come together and form a dough-like ball (refer to photo in post). Do NOT over-mix or you run the risk of too much oil releasing from the nuts and the mixture becoming greasy.
- Turn mixture out into a large mixing bowl. Add chopped white chocolate and freeze-dried raspberries, and use your hands to mix all ingredients together. (The freeze-dried raspberries will crumble into pieces, which is what you want.)
- Use a small cookie scoop (or spoon) to scoop the mixture into 26 balls. If using a spoon, roll them into balls. If using a cookie scoop, I like to keep them in the mold of the scoop. Transfer the balls to the refrigerator to chill.(If you're feeling fancy, you can drizzle some melted white chocolate and crushed freeze-dried raspberries overtop after the balls chill for at least 30 minutes.)
- Store energy balls in an airtight container in the refrigerator for up to 10 days.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I am having a terrible time trying to find freeze dried fruits but these look so incredible. PS I live in Canada.
I made these after coming home from the hospital with my first baby and they’ve been the perfect snack to have around postpartum, especially for those late night feedings!
Forgot to rate with my comment…bookmarking this to make again!
These turned out great!! Love that the base includes hemp seeds, one of my favorites in bites/bars. Thanks for the tip about not mixing too long – otherwise I probably would have!
Hi Emily, I’m so glad you enjoyed them!! They’ve been a favorite over here, too. Thank you for taking the time to leave the recipe a rating and review!
I love having these available and ready to eat when I’m feeling rushed out the door. It’s a quick easy snack. I’ll take a few to work with me to help fight off the hangry mood swings. Delightful.