Your whole food, plant-based life.

Raw Food Recipe: Cacao Oat Goji Balls

School is back in session! A quick, healthy raw food recipe, that is easy to throw together, packs a big nutritional punch and requires no dehydrator provides quick after school snacks.



Goji berries are considered to be one of the most nutrient rich “super-foods” available. Goji berries have protein, healthy fat and fiber. They are also loaded with macro-nutrients and anti-oxidents! They contain 18 amino acids, 8 of which are essential aminos. They also have vitamin C (more than oranges), beta caroteen (more than carrots), and iron!

To read more about the nutritional value of oats, read here: Oats

No dehydrator needed! You can mix these up fast and have them ready. Keep them in the fridge or freeze for later.



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  1. Susan wrote on April 25, 2013

    Not sure why you had problems, I have made these many times without trouble. If your ingredients, such as the coconut oil cooled off too much that might be a bit of a problem but with these ingredients, they shouldn’t have trouble. Did you use raw oats or another type?

  2. Catherine Foster wrote on April 25, 2013

    I know this is an old recipe, so I hope someone is looking at these. I just made these and they didn’t bind at all, just fell apart. I followed the directions exactly and don’t know what the problem was. Very disappointing to have a huge bowl of this. I did try to spread some on a cookie sheet and bake it like granola. It worked ok and will have to do, unless someone can help me figure out the non-binding problem. Thanks for your help.

  3. Lisa Wiley wrote on March 14, 2012

    I made these for my family when they were in town…they were gone in 2 days! Absolutley delicious! I also make these when I crave some chocolate! I love that they are loaded with protien too and they look so cute on a little plate in a pile!

  4. Susan wrote on September 15, 2010

    If I am not going to use it right away, I put it in the refrigerator.

  5. McKenna wrote on September 15, 2010

    Great thank you! How do you store the almond flour or do you have to use it right away?

  6. Susan wrote on September 14, 2010

    I use both soaked dehydrated almonds ground fine in the food processor and also the left overs from almond milk for flour.

  7. Susan wrote on September 14, 2010

    I soak all of the nuts that have the enzyme inhibitors in them. Then they are ready to go when I want them. If a recipe calls for soaked nuts for a textural thing, then they would be re-soaked.

  8. McKenna wrote on September 14, 2010

    Hi Susan,
    I know you posted this a few days ago but I was wondering about the almonds in general….
    I read your articles on soaking nuts and since I’m new to eating raw just had a question. Do you soak all of your nuts and then dehydrate them to use in recipes like almond butter, your cookies etc. Or do you only soak them when needed for milks? Pretty much soak everything and then dehydrate?
    Also, for almond flour-do you just use the leftovers from making almond milk for the flour?
    Thank you

  9. Darla wrote on September 12, 2010

    Yum! I just made these but substituted the oats for equal parts finely shredded, unsweetened coconut and dehydrated buckwheat groats (both of which I had on hand). I also added more almond flour until it all binded pretty easily. The groats add a really satisfying crunch!


    • Susan wrote on September 12, 2010

      There you go…some great substitutions!


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