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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.

Chocolate Coconut Vegan Energy Balls (Vegan, Gluten Free)

5 from 15 votes
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 22 balls
What could be better than these super easy, no-bake Chocolate Coconut Vegan Energy Balls? These chocolatey pieces of heaven are so easy to make in just 20 minutes using only your food processor.


  • 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


  • 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 for 2-3 minutes or until mixture is well blended. Note: depending on how sharp your blade is, you may need to stop, stir, and blend again every 30 seconds or so, so everything gets mixed equally.
  • 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. (**see tip in notes below). Once ready, form into 1 1/2 inch balls. Note: I've found that you can't really "roll" these between your hands to form the balls; you need to shape them, pressing with your hands until they are in ball form. As you form them together, place each ball onto a plate, or a baking sheet covered in parchment paper (or you can use a silicone baking mat). Any flat surface will do.
  • 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. Transfer to an airtight container. Store in the fridge up to a week. This recipe makes 22 balls. 



  • *For the flax seeds, I recommend using whole flax seeds to start, and grind them using a small coffee grinder. Pre-packaged ground flax seed can also work, but once ground, they have a short shelf life and are also not as healthy. I always keep a jar of whole flax seeds in my fridge that I can grind at any time. 
  • If you don't have flax seed on hand, you can also use chia seeds.
  • Make sure you are using a food processor for this recipe, and not a blender. A blender will not have enough surface area for the ingredients to move around.
  • **There's definitely a sweet spot with getting the texture right. Since the size of dates varies for each kitchen, it's hard to give an exact amount of coconut oil in this recipe. So it's best to start with 1/4 cup coconut oil and add a little more (in 1 tablespoon increments) if necessary. If you add a little too much, you can add a little more oats (or shredded coconut) to balance it out. 


Serving: 1ball | Calories: 59kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3.6g | Sodium: 27.3mg | Sugar: 1.2g
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