Vegan Mocha Fudge Energy Bites
Prep time
Cook time
Total time
This is my “by hand” method, but even if using a blender or food processor, I recommend grinding the nuts in advance in a spice grinder to yield a finer powder and less chunks. Your choice!
Recipe type: Snack
Cuisine: American
Serves: 4 servings
  • 40 grams dates (about 2 large pitted medjool dates)
  • ¼ cup dairy-free semi-sweet chocolate chips
  • 1 ounce raw cashews (scant ¼ cup)
  • ¼ teaspoon instant coffee
  • 5 drops vanilla stevia
  • Shredded coconut, ground nuts, or coarse sugar for coating.
  1. Place the dates in a small bowl, and cover with boiling water to soften.
  2. Place the chocolate chips in a microwave-safe bowl. Microwave in high for 1 minute and whisk vigorously to melt. If not fully melted, heat for another 15 seconds and whisk vigorously. Do not overheat the chocolate or it will seize.
  3. Place the cashews in your spice grinder and grind into a powder.
  4. Drain the dates and mash them like you would a banana.
  5. Add the cashew powder, mashed dates, coffee, and stevia to the melted chocolate and stir until everything is well combined.
  6. Roll the mixture into 1-inch balls and then roll the balls in coconut, ground nuts, or coarse sugar to coat.
  7. Chill the bites in your refrigerator for 30 minutes or freezer for 15 minutes.
  8. Store these energy bites in a zip-top bag in the refrigerator or freezer to keep them nice and firm. I like to eat them straight from the freezer.
Squares Option: Pat the mixture into a small, greased dish, and freeze for 10 minutes. Cut into squares and optionally coat each bite in coconut. I pressed pistachios into the tops of each bite for a seasonal touch.
Nutrition Information
Serving size: ¼ batch Calories: 139 Fat: 7.3g Saturated fat: 3.2g Carbohydrates: 19.8g Sugar: 14.8g Sodium: 1mg Fiber: .9g Protein: 2.4g
Recipe by Go Dairy Free at