These no-bake apple pie energy balls are easy to make in minutes with dried apple, dates, nuts and spices. Enjoy them for a sweet, healthy snack or dessert that tastes like apple pie.

A plate of apple energy balls.

Ingredient Notes

  • nuts – use raw pecans or walnuts
  • dried apple – I used soft dried apple rings but crunchy dried apple works too
  • dates – soft, moist dates are important but any variety works
  • spices – you’ll need cinnamon, nutmeg and ginger

How to Make this Recipe

Step 1. Soak the Dates

Soaking the dates isn’t totally necessary but I like to include it as a step just to be on the safe side in case your dates are overly dry. If you have big, plump medjool dates, you can skip the soaking.

To Soak Dates: Place pitted dates in a bowl, cover with hot water and let sit for 15 minutes. Drain them well and then proceed with the recipe.

Dates soaking in a bowl of water.

Step 2. Blend the Nuts

Add the pecans or walnuts to a food processor and blend to break down. It’s ok if there are a few larger pieces left behind but overall they should resembled a grainy, coarse flour.

Blended nuts in a food processor.

Step 3. Add the Apple and Spices

Add the dried apple and spices and blend until the apple is broken down and incorporated into the nuts.

Dried apple rounds in a food processor.
Blended apple and nuts in a food processor.

Step 4. Add the Dates

Add the drained dates and the spices and blend into a thick, sticky dough.

Quick Tip: It’s ok if the dates are wet when you add them just make sure they’re well-drained. Press them into the bowl or strainer when you drain them to help squeeze out excess water.

Soaked dates in a food processor.
Raw energy ball dough in a food processor.

Finally, use your hands to roll the dough into balls. For an extra treat, give them a dusting of cinnamon and coconut sugar.

A plate of apple energy balls.

Tips and FAQs

  • What if the dough isn’t sticking together? If the dough is too dry and crumbly to roll into balls, add 1 teaspoon of water, blend and check it again. Continue until it reaches the right consistency to roll. This shouldn’t be an issue if you soaked the dates though.
  • Use a scale. If you have a kitchen scale, use it to measure ingredients for best results.

How should I store these?

Store the balls in a sealed container in the fridge for up to a week or freeze for up to 3 months. They’re ok out of the fridge for a day if you’re taking them to-go!

A stack of energy balls on a plate.

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A plate of apple energy balls.

No-Bake Apple Pie Energy Balls

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 15 balls 1x
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan

These apple pie energy balls are made with soft dried apple, dates, walnuts and spices for a sweet, little treat that tastes like apple pie.

★★★★★

5 from 2 reviews
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Ingredients

Instructions

  1. Place the pitted dates in a bowl, cover with hot water and soak for 15 minutes. Drain well, squeezing or pressing the dates to remove excess water. It’s ok if they’re wet when you add them to the recipe, just make sure any excess water has been drained off.
  2. Add the nuts to a food processor and blend for 30-45 seconds on high until broken down into a coarse, grainy flour. If there are a few large pieces left behind that’s ok.
  3. Add the apple rings and blend until they’re broken down and incorporated into the nuts.
  4. Add the soaked dates and the rest of the ingredients and process into a thick, sticky dough.
  5. Use your hands to roll the dough into 15 balls.
  6. Option to combine equal parts coconut sugar and cinnamon and either roll the balls in it or give them a light dusting.
  7. Store the balls in a sealed container in the fridge for up to 2 weeks or freeze for up to 3 months.

Notes

Dates need to be fresh and moist to hold the balls together. If they’re very dry and hard, soak in very hot water for 20 minutes and then drain before using.

Keywords: apple pie balls, apple pie energy bites, apple energy balls

UPDATE NOTE: This recipe was originally published on March 28, 2014. It was updated with new photos and text on April 28, 2020.