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These no-bake vegan hemp seed maca balls call for just 4 ingredients and are easy to make in minutes in a food processor.

These energy balls make an easy way to incorporate maca powder, known for its hormone-balancing and energizing benefits, into your diet and container 1 tsp of maca per serving.

You can also try maca in these Maca Chocolate Chip Cookie Dough Balls and Mocha Maca Energy Balls.

A stack of raw energy balls on a plate.

Recipe Features

  • Vegan and gluten-free recipe.
  • Nut-free, oil-free and no added sugar.
  • Easy to make in 10 minutes.
  • 4 ingredients.
  • Healthier snack or dessert.
  • Way to incorporate maca into your diet, each ball containeres 1 tsp maca powder

Ingredient Notes

Hemp seeds, dates, cinnamon and maca in containers.
  • Hemp Seeds: Look for raw hemp seeds or hemp hearts. This recipe can also be made with sunflower seeds, almonds, cashews, pecans or walnuts.
  • Dates: It’s important to use soft, moist dates. You can use any variety. If your dates are overly dry, you can soak them in hot water for 15 minutes and drain well before use.
  • Maca: You’ll 3 tbsp gelatinized maca powder. This is readily available online or in health food stores.
  • Cinnamon: Cinnamon is perfect with the maca and dates but you can switch it up with a little ginger, nutmeg or pumpkin pie spice.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step-by-Step Instructions

Raw energy ball dough in a food prcessor.

Start by tossing everything in your food processor. Process the ingredients into a dough. It shouldn’t take long, just mix until you can press the dough between your fingers.

Once you’ve blended it up, roll into balls, coat in cinnamon sugar, coconut or cocoa and enjoy!

Raw energy balls on a plate.

Recipe FAQs

What does maca taste like?

Maca is slightly bitter, earthy and nutty with caramel undertones. It works nicely with the dates and cinnamon!

How should you store maca balls?

Store the balls in a sealed container in the fridge for up to 2 weeks or freezer for up to 3 months.

An energy ball on a plate with a bite taken out of it.

More Energy Balls

Nut-Free Sunflower Seed Energy Balls

Easy Goji Berry Balls Recipe

Peanut Chocolate Chip Energy Balls

3-Ingredient Chocolate Date Balls

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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A stack of raw energy balls on a plate.
Print Recipe
5 from 3 votes

No-Bake Hemp Seed Maca Balls

This healthy snack option is packed with nutrients and ready to super-power your day! You only need a few ingredients to make them, they travel well and are awesome as a pre-workout snack.
Prep Time10 minutes
Total Time10 minutes
Course: Snack
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 140kcal
Author: Deryn Macey

Ingredients

  • 1 cup tightly packed soft pitted medjool dates (220 g)
  • 1 cup hemp seeds 150 g
  • 3 tbsp maca powder
  • 2 tsp cinnamon
  • 1/4 tsp sea salt optional
  • shredded coconut cinnamon and coconut sugar or cocoa powder, for coating, optional

Instructions

  • Mix all ingredients in a food processor until it forms a dough you can press between your fingers.
  • Use your hands to roll the dough into 12 balls.
  • Roll the balls in a cinnamon and coconut sugar, coconut or cocoa powder, if desired.
  • Store the balls in the fridge for up to 2 weeks or freezer for up to 3 months.

Notes

The balls contain 1 tsp of maca each.
You need soft, moist dates in this recipe. If your dates are dry, soak them in hot water for 15 minutes then drain well before using in the recipe.
If you don’t soak the dates and the dough isn’t sticking together, add 1 tsp water, blend again and repeat as needed until it does. 1 tsp of water should do the trick though.
Hemp seeds can be substituted with 1 cup or 150 g of almonds, pecans, walnuts, cashews or sunflower seeds. Mix and match as desired.

Nutrition

Serving: 1ball | Calories: 140kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Fiber: 2g | Sugar: 12g

UPDATE NOTE: This recipe was originally published on March 9, 2015. It was updated with new photos and text on April 30, 2020.