Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

Your share link has been copied to the clipboard!


  • ½ cup California Cling peaches, strained, chopped and pat very dry

  • 2 cups raw almonds

  • 1 cup finely shredded unsweetened coconut

  • 1 cup Medjool dates, pitted and roughly chopped - approximately 12

  • ½ cup dried blueberries or dried apricots or your favorite dried fruit combination

  • ½ tsp cinnamon

  • 2 Tbsp hemp seeds

  • 1 Tbsp chia seeds

  • 1 tsp vanilla extract

  • 1 Tbsp honey

  • ½ tsp salt (optional)

For the Coating:

  • 1 cup Fruity Pebbles™ cereal, crushed (optional)


  1. Using a large food processor, pulse all ingredients. The mixture should look like coarse sand. Pause to scrape down the sides as needed. Add more peaches if the mixture doesn't stick together and is too dry.

  2. Separate the mixture evenly onto two sheets of parchment paper, using the parchment paper to prevent the mixture from sticking to your hands, roll each into two 10 inch rolls (or logs).

  3. Slice each roll into 10-12 pieces and shape into smooth balls.

  4. Using a rolling pin, crush the Fruity Pebbles into a coarse powder coating. Roll each ball in the coating.

Makes 20-24 energy balls


  • Great for after school snacking or a pre-game pick-me up!

  • Fun to make with your kids!

  • Store in the refrigerator in an airtight container for up to 3 weeks.