Chocolate Peanut Butter Balls of Energy Recipe

Long time no see! I’ve been on holiday, as they say here in England. I’m back now and have been looking for healthier snacks since I seem to snack throughout the day rather than actually eat normal meals. 

Pinterest led me to a recipe at Happy Healthy Mama. They’re chocolate and peanut butter no-bake balls, but the base is–get ready for this–black beans. Yes, black beans. I had a can of black beans in my cupboard forever since I don’t like them canned. I looked around and, sure enough, I had the rest of the ingredients. 

It’s go time. 

If you’d like to see or follow the original recipe, click here.

Now, in the original recipe they’re called “chocolate peanut butter energy balls,” which I find slightly misleading. When I see chocolate in the title, I expect it to taste chocolately. These have a much stronger nut flavor and if you didn’t know any better, you wouldn’t say they were chocolate. 
Chocolate peanut butter balls of energy


1/2 cup almonds (I used cashews instead)

1 (15 ounce) can of black beans, drained and rinsed 

3/4 cup peanut butter

1/4 cup honey (original recipe adds you can use other liquid sweeteners in its place)

1/4 cup unsweetened cocoa powder

Optional: chocolate protein powder and olive oil


  1. In a food processor, pulse almonds (or cashews) until they become a fine crumb. 
  2. Add the beans to the food processor and process until broken down and incorporated–I set mine to low at first, scraped the sides, then pulsed a few times.   
  3. Add the remaining ingredients and pulse until all ingredients have fully integrated. Add a dash of salt, to taste. Side note: I wanted a little extra energy in my balls of energy, so I also added a scoop and a half of CHOCOLATE protein powder and a splash (about 1/2 teaspoon) of olive oil to counter the added dryness. However, I’d recommend waiting until after you’ve blitzed the rest to see if you need it.  
  4. When your mixture is smooth and formidable (or, well, moldable), set up a sheet pan or similar that should fit all of your balls and will be alright in the freezer. I used a 9×13″ metal pan lined with wax paper for easier removal. 
  5. Rolls mixture into 2″ balls and place onto pan. 
  6. Place pan in freezer for 10 minutes or so, until firmed. 
  7. Remove from freezer and transfer to an airtight container. Store in freezer or refrigerator. 

If you want to add a little extra chocolately taste, melt and drizzle dark chocolate over the balls before placing in freezer. I haven’t done this yet, but I’m likely going to!



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