When I was growing up, the smell of coffee in the morning kitchen always meant my mom was already awake, stirring something warm on the stovetop. Around the holidays, she’d let me mix cocoa and oats into sweet peanut butter while she sipped her mug nearby. This takes me right back to those cozy mornings, no oven, just a bowl, a spoon, and something chocolatey setting in the fridge. My mom always said a little coffee makes chocolate taste deeper. Trust me on this, these Mocha No Bake Energy Balls prove it.
Mocha No Bake Energy Balls
Equipment
- Microwave-safe bowl or small saucepan
- Wooden spoon or spatula
- Cookie Scoop
- Parchment Paper
- baking sheets
- Measuring tools
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup creamy peanut butter
- ⅓ cup honey
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- ¼ cup mini chocolate chips
- 2 tablespoons ground flaxseed
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- In a microwave-safe bowl or small saucepan over low heat, gently warm the peanut butter and honey until smooth and pourable (30–45 seconds in microwave or 2–3 minutes on low heat). Do not boil.
- Remove from heat and stir in vanilla extract, espresso powder, cocoa powder, and salt until fully dissolved and smooth.
- In a large mixing bowl, combine oats and flaxseed.
- Pour the warm mocha mixture over the oats.
- Stir thoroughly until evenly coated. The mixture should feel sticky and hold together when pressed.
- Let cool 3–5 minutes, then fold in mini chocolate chips to prevent melting.
- Scoop tablespoon-sized portions and roll into balls.
- Place on parchment-lined baking sheets and refrigerate for at least 30 minutes until firm and set.
Notes
- Too crumbly? Add 1 teaspoon honey or peanut butter at a time.
- Too sticky? Chill mixture 10 minutes before rolling or add more oats.
- Chocolate melting? Let mixture cool slightly before adding chips.
Nutrition
CONCLUSION
Between you and me, these Mocha No Bake Energy Balls feel like the grown up version of the treats I used to mix beside my mom’s morning coffee. The rich cocoa, that little kick of espresso, and the chewy oats come together so simply just stir, scoop, and let them set. My mom always said chocolate and coffee belong together, and I have to agree. Once you make these, you’ll keep a batch in the fridge for busy mornings or afternoon pick-me-ups. They’re quick, comforting, and just sweet enough.