Dubai Chocolate Energy Balls or Bars
I love making these Dubai-Inspired Chocolate Energy Balls or Bars because they’re the perfect pre-ride snack for cyclists, runners, and anyone who’s active. They’re naturally sweetened with dates, packed with oats and pistachios, and have just the right touch of chocolatey cocoa to feel like a treat without weighing you down.
I like to toast the oats and pistachios for extra nutty flavor, and using tahini or pistachio butter makes them creamy and satisfying.
They’re easy to make ahead, hold together beautifully, and give me the sustained energy I need for training and long rides—plus, they taste amazing on the go!
Makes: 12 balls or 12 bars
Prep time: 15 min | Chill time: 1–2 hours
Best for: Pre-ride snack, quick energy, on-the-go fueling
Ingredients
1½ cups rolled oats
½ cup shelled pistachios
¼ cup unsweetened shredded coconut
2 Tbsp unsweetened cacao or cocoa powder
1 tsp espresso powder (optional)
½ tsp ground cardamom (optional, but lovely)
1 cup soft Medjool dates (10-12), pitted
2 Tbsp smooth tahini or pistachio butter (or a combination of both)
2 Tbsp maple syrup or honey
1 Tbsp melted coconut oil
1-2 Tbsp cacao nibs or mini dark chocolate chips (optional)
Recommended Products
Directions
1. Toast dry ingredients (optional): Preheat oven to 340 °F. Spread the oats, pistachios, and shredded/desiccated coconut on a baking sheet. Toast for 8-10 minutes, stirring halfway, until fragrant and lightly golden. Allow to cool slightly.
2. Pulse the base: Place the toasted oats, pistachios, coconut, cocoa powder, espresso powder (if using), cardamom, and sea salt into a food processor. Pulse until finely chopped.
3. Add the sticky ingredients: Add the pitted dates, tahini or pistachio butter, maple syrup or honey, and coconut oil—process until a sticky dough forms. If the mixture is too dry, add a little extra tahini a teaspoon at a time. If too wet, pulse in a bit more oats. Rule of thumb: If it sticks together with a gentle pinch, it’s ready. If it falls apart, tweak the moisture; if it’s gooey, tweak the dry ingredients.
4. Fold in optional mix-ins: Gently fold or pulse in cacao nibs or mini chocolate chips if using.
5. Shape: For balls: Roll approximately 2 Tbsp portions into balls. Optional: roll in extra pistachios or coconut. For bars: Press the mixture firmly into a parchment-lined 8×8-inch pan. Sprinkle extra pistachios on top and press gently.
6. Chill: Refrigerate for 1-2 hours to firm up.
7. Slice and serve: If making bars, lift the parchment from the tray and cut into 12 bars. Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
Macros (per serving, 1 ball or 1 bar)
Calories: 145 cal, Carbs: 22 g, Protein: 3 g, Fat: 6 g
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