This post may contain affiliate links. Please read my disclosure.
These chocolate coconut vegan energy balls are an easy, no-bake snack made with simple ingredients like dates, oats, and cocoa powder. They’re naturally sweetened, gluten-free, and perfect for meal prep, quick breakfasts, or a healthy dessert.
Made in just 20 minutes using a food processor, these energy bites are soft, chocolatey, and easy to customize with your favorite mix-ins.
Why you’ll love this:
- No-bake and ready in 20 minutes
- Naturally sweetened with dates (no added sugar)
- Made with simple, wholesome ingredients
- Perfect for meal prep and on-the-go snacks
- Gluten-free and vegan
Watch how to make these chocolate coconut energy balls (in under 1 minute):
Perfect for snacks, breakfast, or a healthy dessert.
These vegan energy balls are perfect for a quick breakfast, snack, or healthy dessert. Since they’re made with simple ingredients and no baking required, they’re an easy option to prep ahead and keep on hand throughout the week.
How to make these chocolate coconut energy balls:
- Add almonds to a food processor and pulse until finely chopped.
- Add cocoa powder, flaxseed, salt, and oats. Process until combined.
- Add dates and melted coconut oil, then blend until the mixture becomes sticky.
- Test the texture—if it’s too dry, add a little more coconut oil. If too sticky, add oats or shredded coconut.
- Shape into 1 to 1½-inch balls (pressing works better than rolling). Roll or press each ball into shredded coconut.
Tips for best results:
- Use soft Medjool dates (soak if needed)
- A food processor works best (not a blender)
- Adjust texture with coconut oil (for moisture) or oats (for firmness)
- Finely shredded coconut sticks best for coating
Helpful Tools:
- Food Processor– Quickly blending sticky mixtures like dates and oats for energy balls, sauces, and dips.
- Measuring Cups- I have a variety of different measuring cups. These liquid measuring cups from Pyrex are great, but I also like these dry measuring cups from OXO.
Frequently Asked Questions:
A food processor works best, but a high-powered blender may work with frequent scraping.
Yes, store in a freezer-safe container for up to 2–3 months.
You can try a runny nut butter, but texture may vary slightly.
If you love easy energy bites/balls, be sure to try my other recipes for Cinnamon Almond Date Bites and Carrot Cake Bites. Both are oil-free!
And if you try this recipe, please let me know! Leave a comment, rate it, and tag a photo #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
No-Bake Chocolate Coconut Energy Balls (Vegan & Healthy)
Pin RateIngredients
- 3/4 cup almonds - sliced or slivered
- 1/2 cup unsweetened cocoa
- 2 tablespoons ground flax seed - I recommend using whole flax seeds and grinding them yourself using a coffee grinder*
- 1/4 teaspoon ground sea salt
- 1 1/3 cups organic old fashioned rolled oats - gluten free if desired
- 1 pound 16-ounces medjool dates, pits removed (if dates are not soft, soak them in water for 20 minutes first)
- 1/4 cup unrefined coconut oil - melted
- 1/4 cup finely shredded unsweetened coconut
Instructions
- Add the almond slices to a food processor and process 20- 30 seconds, until finely chopped.
- Add the cocoa, flax seed, sea salt and oats. Process another 20 seconds or so, until blended.
- Add dates and coconut oil. Process until the mixture becomes sticky, stopping to scrape down the sides as needed.
- The mixture should now be sticky enough to form into balls. You can test this by squeezing between your fingers. It should stay together, but not stick to your hands, or fall apart. If it's not staying together very well, add a little more coconut oil and process again. If it's too sticky, you can add a bit of oatmeal or even unsweetened coconut and re-blend. Once ready, shape into 1–1½ inch balls (pressing works better than rolling).
- Then, on a separate plate, cutting board or other flat surface, add the finely shredded coconut. Note: finely shredded works best as it sticks well. Press each ball, one at a time, into the coconut with a little pressure until it sticks to all sides. Store in an airtight container in the fridge for up to 1 week. This recipe makes 22 balls.
Notes
- Use soft Medjool dates for best texture (soak in warm water if dry)
- If mixture is too dry, add coconut oil 1 tablespoon at a time
- If too sticky, add oats or shredded coconut
- Chia seeds can be used instead of flaxseed
- Store in the fridge for up to 1 week or freeze for longer storage
Nutrition
Update Notes: This post was originally published in May 2016, but was republished in December of 2019 with tips and FAQs.
allison says
amazing healthy treat – turned out exactly as they look and taste even better!
Christin says
Hi Allison, so glad you loved it! =)
Wiebke says
These are so delicious! easy to make and delectable for a little pick-me-up treat!!
Christin says
Thank you! So glad you loved it! =)
Cece says
Who doesn’t love naturally sweetened vegan energy snacks?! Just finished making these lovely creations, being my first venture into all vegan sweets and I am so excited to see what’s next! Definitely does take some time to get the consistency right as you said, but I love how these are the perfect sweetness level. I’m not much of a sweet fan but since I’m venturing more into plants are medicine within my diet I do sometimes need a treat. Thank you for sharing!
Christin Russman says
Yay so glad you love them! Thanks so much. =)
Sandy says
These were delicious and easy to make. Thank you!
Christin Russman says
Thanks Sandy, so glad you loved them! =)
Meg Clark says
Not a flax seed fan. What could I use instead?
Christin Russman says
How about hemp seeds or chia seeds? =)
Vanessa says
Thanks for sharing! Does it keep long?
Christin Russman says
Oh yes, these last quite awhile! I’d say up to a week in the fridge but you can also freeze them. =)
Suzanne says
This looks so good! What a great way to have a healthy sweet treat ready!
Christin Russman says
Thanks Suzanne! =)
Suzanne says
they were delicious! ours looked like shit tho! 🙂
Christin Russman says
Haha well at least they tasted good! =)
Mathieu says
Delicious recipe, I bring it in to my office now that we work from home a bit less and everyone’s a fan. Thank you for sharing this!
Christin Russman says
Yay, thanks Mathieu! So glad you love them! =)
Jo Fenech says
Hi, would it be possible to substitute the coconut oil please? thank you
Christin Russman says
Hi Jo, you could try a nut butter instead. Just make sure it’s runny and not too thick. =) Thanks!!
Elizabeth Kaufman says
Hello, Christin – This recipe looks fantastic, but I can’t eat oats. Is there any substitute in this recipe?
Thank you!
Christin Russman says
Hi Elizabeth, can you do gluten-free oats? If not, I might suggest coconut flakes as a substitute, although I haven’t tried it! It would be very coconut-y, but that’s not a bad thing. =) Or, I’ve also heard of quinoa flakes. Have you ever tried those in baking? If you do try this recipe without the oats, please let me know how it turns out. Thanks!
Carla Pshebylo says
Hi Christin, this recipe look delicious! I’m slowly transissioning from Keto to vegan so I’m still watching my carbs for a while. I get 21.2g carbs and 2.6g fibre? The recipe says 6 carbs per ball when making 22 balls.
Thanks!
Christin Russman says
Hi Carla, that’s correct. It’s 6 grams of carbs per ball, but my nutrition calculator unfortunately does not list fiber so I’m not sure about that. Anyway, I hope you enjoy them! Glad to hear you are transitioning to vegan (hopefully with a focus on “whole food, plant based”?). Enjoy!! =)
Melissa says
These were delicious! I didn’t have enough dates so I did 1/3 dates, 1/3 raisins, and 1/3 dried prunes. Soaked them all in water for 20 minutes as you suggested. Came out great! Thank you!
Christin Russman says
Thank you Melissa, so glad you loved them! The raisins and dried prunes is a great idea! =)