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A bowl of chocolately coconut energy bites in a white bowl, stacked on top of each other. In the background, there is a chevron patterned cutting board covered with shredded coconut.

No-Bake Chocolate Coconut Energy Balls (Vegan & Healthy)

5 from 21 votes
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 22 balls
Author: Christin Russman
These chocolate coconut energy balls are an easy, no-bake snack made with simple ingredients like dates, oats, and cocoa powder. They’re naturally sweetened and perfect for meal prep, quick breakfasts, or a healthy dessert.
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Ingredients

  • 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

Serving: 1ball | Calories: 59kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3.6g | Sodium: 27.3mg | Sugar: 1.2g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick