Why You’ll Love This Recipe
I love how fast these snack balls come together. There’s no baking, no complicated steps—just a food processor and a few wholesome ingredients. They’re naturally gluten-free, full of healthy fats, and customizable depending on what I have on hand. Whether I need a mid-day pick-me-up or a post-workout bite, these always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup shelled pistachios
1 cup rolled oats
2 tablespoons unsweetened cocoa powder
½ cup almond butter or peanut butter
¼ cup honey or maple syrup
½ teaspoon vanilla extract
Pinch of salt
½ cup dark chocolate chips or chopped dark chocolate
Directions
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I start by pulsing the pistachios and rolled oats in a food processor until they’re finely chopped but still have a bit of texture.
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I add the cocoa powder, almond butter, honey, vanilla, and salt, then blend everything until the mixture sticks together when pressed.
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I fold in the dark chocolate chips or chopped chocolate by hand.
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I scoop out small portions and roll them into bite-sized balls.
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I place them on a parchment-lined tray and chill them in the fridge for at least 30 minutes to firm up.
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Once firm, I store them in a container and snack on them whenever I need a little boost.
Servings And Timing
This recipe makes about 14–18 snack balls depending on size. It takes around 10 minutes to prepare and 30 minutes to chill—ready in about 40 minutes total.
Variations
When I want to change things up, I sometimes swap the pistachios for almonds or cashews. I’ve added shredded coconut, chia seeds, or a sprinkle of cinnamon for extra flavor. If I want a more decadent version, I roll the finished balls in cocoa powder or dip them halfway in melted chocolate. And when I’m making them for kids, I go a little lighter on the cocoa for a milder flavor.
Storage/Reheating
I store these snack balls in an airtight container in the fridge for up to one week. They stay nice and firm and make a great grab-and-go snack. I also freeze them in a zip-top bag and thaw a few at a time—they’re just as good straight from the freezer. No reheating needed.
FAQs
Can I Make These Without a Food Processor?
Yes, I chop the pistachios and oats by hand or use a blender in short pulses, then mix everything in a bowl. It takes a bit more effort but works just as well.
Can I Use Quick Oats Instead of Rolled Oats?
Yes, I’ve used quick oats before. The texture is slightly softer, but it doesn’t change the flavor or structure.
Are These Snack Balls Vegan?
They can be! I use maple syrup instead of honey and make sure the dark chocolate is dairy-free.
Can I Use a Different Nut Butter?
Definitely. I switch between almond, peanut, or cashew butter depending on what I have. Each one brings a slightly different taste.
Do These Work as a Pre-Workout Snack?
Absolutely. They’re packed with healthy fats, protein, and carbs—just what I need for a quick energy boost before hitting the gym.
Conclusion
These Pistachio & Dark Chocolate Crunchy Snack Balls are a delicious, wholesome snack I never get tired of. They’re easy to make, easy to store, and perfect for anytime I want something nutritious and satisfying. Whether I’m at home, on the go, or sharing with friends, they always disappear fast.
Print
Pistachio & Dark Chocolate Crunchy Snack Balls
- Total Time: 40 minutes
- Yield: Makes about 16 snack balls
- Diet: Gluten Free
Description
These no-bake snack balls are packed with pistachios, oats, and dark chocolate—perfect for a quick, healthy energy boost.
Ingredients
1 cup shelled pistachios
1 cup rolled oats
2 tablespoons unsweetened cocoa powder
½ cup almond butter or peanut butter
¼ cup honey or maple syrup
½ teaspoon vanilla extract
Pinch of salt
½ cup dark chocolate chips or chopped dark chocolate
Instructions
Blend the Base:
In a food processor, pulse pistachios and rolled oats until finely chopped (but not fully powdered).
Add Remaining Ingredients:
Add cocoa powder, nut butter, honey or maple syrup, vanilla extract, and salt.
Process until the mixture becomes sticky and holds together when pressed.
Mix in Chocolate:
Transfer the mixture to a bowl and fold in the dark chocolate chips or chunks.
Form Balls:
Scoop out small portions (about 1 tablespoon each) and roll into bite-sized balls using your hands.
Chill:
Place on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
Serve & Store:
Enjoy immediately or store in the fridge for a grab-and-go snack.
Notes
Nut-Free Option: Use sunflower seed butter and replace pistachios with pumpkin seeds.
Add a Boost: Mix in a tablespoon of chia seeds or flaxseed meal for extra fiber.
Flavor Variations: Add a dash of cinnamon or a splash of espresso powder for extra depth.
Storage:
Fridge: Store in an airtight container for up to 1 week.
Freezer: Freeze for up to 2 months — thaw for 5–10 minutes before eating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack / No-Bake
- Method: Food Processor
- Cuisine: American / Health-Inspired
