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These no bake vegan chocolate coconut date balls are a decadent healthy dessert or snack! They’re gluten-free and have no refined sugar yet they’re subtly sweet with great texture.
I have a weakness for chocolate and when it’s combined with coconut I’m down right unable to resist!
These chocolate coconut date balls remind me of an almond joy; my all time favorite candy bar growing up! They’re a cross between a cookie and a chocolate truffle, only easier to make, lower in calorie, and full of nutrient rich ingredients.
I made these for my kiddos and I as a late afternoon snack to provide us some healthy sustenance before dinner. For me they make a perfect energy boost after a tough workout. For the kids they’re a nutrient rich snack disguised as a cookie.
These chocolate coconut balls can be covered in coconut or cocoa powder. They look just like chocolate truffles, and make a great gift around the holidays too!
Why You’ll Love these Vegan Chocolate Coconut Date Balls…
- No bake treat
- Naturally sweetened
- Rich and Chocolatey
- Simple ingredients
- Quick and easy to make
- A healthy decadent treat
- An easy on the go snack
- High in nutrients
- Protein rich
Ingredients You’ll Need
- Almond flour-Be sure to use blanched almond flour, not almond meal.
- Cocoa powder-If you like more chocolate flavor, add an additional tablespoon or two!
- Unsweetened desiccated coconut-To reduce overall sugar, and keep these treats refined sugar free use organic unsweetened coconut flakes. You’ll use the coconut in the balls, and you’ll need a little extra to roll them around in to create the outer decoration.
- Pitted Dates-This is the added sweetener and binder for these balls.
- Vanilla Extract-Brings out the chocolate flavor.
- Dairy free chocolate chips-I prefer the Enjoy Life brand.
- Maple Syrup (optional)-You only need to add maple syrup if your dough won’t stick together and needs more moisture.
Tools and Equipment You’ll Need
You’ll need your food processor to create the crumbly dough. A cookie scoop to create even balls, and a small mixing bowl to roll the balls around to cover in coconut.
How to Make Vegan Chocolate Coconut Date Balls – Step by Step
Step 1: Add pitted dates to your food processor. Process until they become crumbly.
Step 2: Add almond flour, coconut, cocoa, chocolate chips, and vanilla. Process until combined. A crumbly mixture will result.
Step 3: If mixture needs more moisture add 1 tablespoon of maple syrup.
Step 4: Using a tablespoon cookie scoop, scoop dough, press firmly into scoop before releasing into your hand. Roll dough into a ball. Roll ball into bowl of coconut, coating evenly. Repeat until all dough has been used. You should have between 16-18 balls.
Top Tips for Making the Perfect Chocolate Coconut Date Balls
- Soak the dates-The dates will be rather dry. To plump them up before using allow them to sit in a warm bowl of water for 15 minutes. Drain, and then add to the food processor.
- Be sure to process the dates first before adding the other ingredients. The dates are coarse and need more time to process. This will help the other ingredients combine more evenly.
- The dough will be crumbly. It will form a ball when firmly pressed together. If balls will not form because dough is too dry, add 1 tablespoon of maple syrup.
- If you would prefer not to use maple syrup as an extra binder you can add 1-2 tablespoons of almond butter or water.
- It is not necessary to chill the balls before serving, however they will firm up as they chill.
Need More Moisture-I used an extra tablespoon of maple syrup to add more moisture to these balls. If you’d rather stay away from added sugar you can add almond butter, coconut oil, or even water.
No Almond Flour-If you don’t have blanched almond flour you can use 1 cup of raw almond. You will need to process the almonds in the food processor first before adding them back to the food processor with the other ingredients.
I recommend putting them in the food processor first, before the dates, transferring to a bowl, processing the dates, then adding the crushed almonds back to the food processor with the other ingredients.
How to Store and Keep
Store in an air tight container in the refrigerator for up to 5 days.
If you’d like to freeze these, wrap each ball individually in saran wrap and store in a freezer safe bag. When ready to eat, allow balls to defrost at room temperature.
Are these Chocolate Coconut Date Balls healthy?
Low in Sugar-Each ball contains 6 grams of natural sugars. There is no refined sugar at all! Dates are naturally sweet.
Good Fats-These balls contain healthy fats! The fat comes from the almonds, coconut, and cocoa. Coconut contains MCTs a type of fat that provides energy.
Energy Boost-The combination of natural sugars, healthy fats, protein, and carbohydrates make these the perfect snack for an energy boost post workout or for a mid-afternoon snack!
Check out these other no bake energy ball recipes!
If you’ve tried these Vegan Chocolate Coconut Date Balls, please rate the recipe and let me know how they urned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!
Chocolate Coconut Date Balls
- food processor
- 15 pitted dates
- 1 cup blanched almond flour
- 1/2 cup desiccated coconut flakes unsweetened
- 6 tbsp cocoa powder
- 1/4 cup dairy free chocolate chips
- 1 tsp vanilla extract
- 1 tbsp maple syrup optional
- Add pitted dates to your food processor. Process until they become crumbly.
- Add almond flour, coconut, cocoa, chocolate chips, and vanilla. Process until combined. A crumbly mixture will result.
- If mixture needs more moisture add 1 tablespoon of maple syrup.
- Using a tablespoon cookie scoop, scoop dough, press firmly into scoop before releasing into your hand. Roll dough into a ball. Roll ball into bowl of coconut coating evenly. Repeat until dough has been used. You should have between 16-18 balls.
- The dough will be crumbly. It should stick together when firmly pressed together. If balls will not form because dough is too dry, add 1-2 tablespoons of maple syrup until you get your desired consistency.
- If you would prefer not to use maple syrup as an extra binder you can add 1-2 tablespoons of almond butter.
- Store in the refrigerator for up to 5 days.