Hojicha Energy Balls (Printable)

Naturally sweet no-bake bites with roasted hojicha tea, nuts, and dates—ready in 15 minutes.

# What You'll Need:

→ Nuts & Seeds

01 - 1/2 cup raw almonds
02 - 1/2 cup raw cashews
03 - 2 tbsp chia seeds, optional

→ Sweeteners

04 - 1 cup Medjool dates, pitted, approximately 10-12 dates

→ Flavorings

05 - 2 tbsp hojicha powder
06 - 1/2 tsp vanilla extract
07 - 1/4 tsp sea salt

→ Optional Coating

08 - 2 tbsp unsweetened shredded coconut
09 - 1 tbsp cacao nibs or mini chocolate chips

# How to Make It:

01 - Place almonds and cashews in a food processor and pulse until finely chopped but not powdery
02 - Add pitted dates, hojicha powder, chia seeds if using, vanilla extract, and salt to the processor and blend until the mixture begins to clump together
03 - If the mixture appears dry, add 1-2 teaspoons water and pulse again until sticky and cohesive
04 - Stir in cacao nibs or chocolate chips if desired
05 - Using damp hands, roll the mixture into 12 equal-sized balls, approximately 1 tablespoon each
06 - Roll each ball in shredded coconut if desired
07 - Transfer to an airtight container and refrigerate for up to 1 week

# Expert Tips:

01 -
  • They're genuinely addictive in a way that feels almost guilt-free because you made them yourself.
  • No oven required means you can make them in your pajamas while your kitchen stays cool.
  • That subtle hojicha flavor is sophisticated enough to impress, but the sweetness keeps things honest and craveable.
02 -
  • Don't skip the sea salt—I made a batch without it once out of stubbornness, and they tasted flat and one-dimensional; that pinch of salt is what makes your brain actually register the hojicha instead of just the sweetness.
  • The hojicha powder can clump in the food processor if you're not careful, so if you see clusters forming, just give it a gentle shake and pulse one more time to break them up before they become permanent.
03 -
  • Measure your dates by weight if you can (about 7 ounces), because pitting dates by hand means you never quite know if you've grabbed eight or twelve.
  • Toast your nuts lightly before processing if you want an even deeper, more complex flavor that leans into that hojicha vibe.
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