Chocolate Coconut Energy Balls Recipe (Healthy)

I created a healthy, easy No Bake Chocolate Coconut Date Balls recipe that takes just 15 minutes and seven ingredients, and my Coconut Date Balls are vegan, gluten free and free of refined sugar, perfect for Valentine’s Day, Christmas or any day.

I’ve been making these because I wanted something fast that still feels a bit decadent. Chewy Medjool dates and flaky shredded coconut team up into glossy little orbs that sit in a bowl looking way fancier than they are.

They read like Coconut Date Balls but then totally pass for Coconut Energy Balls when you need a quick pick me up, which honestly surprised me. I cant promise youll stop at one, and somehow every batch disappears faster than I plan.

If you like surprises in texture and a treat that’s actually kinda good for you, keep reading.

Ingredients

• Medjool dates add natural sweetness, fiber and quick carbs for fast, tasty energy.
• rolled oats bring whole grain fiber, steady carbs and some protein to keep you full.
• Shredded coconut adds healthy fats, tropical texture and subtle sweetness without added sugar.
• Cocoa powder brings rich chocolate flavor, antioxidants and a pleasant bitter depth, low sugar.
• Nut butter supplies protein and healthy fats, creamy binder and satisfying, calorie dense punch.
• vanilla extract deepens sweetness, adds warm aroma with almost no calories or sugar.
• Sea salt balances sweetness, boosts flavor and offers tiny amounts of minerals.

Ingredient Quantities

• 12 Medjool dates, pitted (about 1 1/2 cups or 225 to 250 g)
• 1 cup old fashioned rolled oats (about 90 g)
• 1/2 cup unsweetened shredded coconut (about 45 g), plus extra if you wanna roll the balls
• 3 tablespoons unsweetened cocoa powder (or raw cacao powder if you prefer)
• 3 tablespoons almond butter or peanut butter, smooth works best
• 1 teaspoon vanilla extract
• Pinch of fine sea salt (about 1/8 teaspoon)

How to Make this

1. If your Medjool dates are dry, soak them in hot water for 8 to 10 minutes, drain well and squeeze out any excess water so theyre soft and stick together easily.

2. Pulse the pitted dates in a food processor until they form a sticky paste. Scrape down the sides so nothing gets left behind.

3. Add the rolled oats, 1/2 cup shredded coconut (reserve a couple tablespoons if you wanna roll the balls later), cocoa powder, vanilla and a pinch of sea salt. Pulse a few times to combine.

4. Add the almond or peanut butter and process until mixture comes together into a thick, slightly sticky dough. If it seems too dry add 1 teaspoon of warm water or another tablespoon of nut butter, a little at a time.

5. If the mixture gets too wet and sticky, stir in an extra tablespoon of oats or shredded coconut until you can handle it. You want it tacky but not clinging to your fingers.

6. Scoop about a tablespoon or two of mixture and roll into balls with your hands. Wetting your palms slightly helps if it sticks.

7. Roll finished balls in the reserved shredded coconut if you like a snowy coating, or press a little extra coconut onto the surface for texture.

8. Chill the balls in the fridge for at least 20 to 30 minutes so they firm up and hold their shape. If youre in a hurry, pop them in the freezer for 10 minutes.

9. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.

Equipment Needed

1. Food processor or strong blender (to pulse the dates into a sticky paste)
2. Small bowl for soaking the Medjool dates in hot water
3. Measuring cups and spoons (1 cup, 1/2 cup, teaspoons)
4. Mixing bowl to combine everything if you need extra space
5. Rubber spatula to scrape the sides and get every bit out
6. Tablespoon or small cookie scoop for portioning the balls
7. Baking sheet or plate lined with parchment or wax paper for chilling the balls
8. Airtight container or freezer bag for storing in fridge or freezer

FAQ

Chocolate Coconut Energy Balls Recipe (Healthy) Substitutions and Variations

• Dates: Use 1 to 1 1/2 cups packed raisins, chopped dried figs, or soaked dried apricots if you can’t get Medjools. If they’re a bit dry, soak in warm water for 10 minutes, drain, then pulse.
• Old fashioned rolled oats: Swap for quick oats or gluten free rolled oats in the same amount, or try 3/4 cup almond flour for a finer, fudgier texture (you may need to adjust moisture).
• Unsweetened shredded coconut: Use desiccated coconut, finely shredded coconut, or 1/2 cup hemp seeds or finely ground almonds for a coconut-free, nutty option. Add extra to roll the balls if you want.
• Almond butter or peanut butter: Replace with sunflower seed butter, tahini, or cashew butter 1 to 1 for a nut-free or creamier swap. If the butter is runny, pop it in the fridge for a bit before rolling.

Pro Tips

1) If your dates are dry soak them in hot water for 8 to 10 minutes, drain and squeeze out as much water as you can or the mixture will get gloopy. Don’t skip this step if the dates arent soft, they really need to be sticky to bind.

2) Pulse in short bursts and scrape the bowl often, otherwise the oats can turn into dust and the dates stick to the sides. Add the nut butter last so you can control the final texture.

3) Too wet add a tablespoon of oats or shredded coconut, too dry add a teaspoon of warm water or another spoon of nut butter, a little at a time. You want tacky not clinging to your fingers so make small adjustments.

4) Chill the dough 20 to 30 minutes before rolling if it feels floppy, or pop it in the freezer for 10 minutes for faster firming. Wet your palms slightly when rolling and use a tablespoon scoop so the balls are uniform.

5) Boost flavor with a tiny pinch of espresso powder or extra sea salt on top, roll the balls in extra coconut for texture, and label freezer bags so you eat the oldest batch first. Let frozen ones sit at room temp 5 to 10 minutes before eating so they soften a bit.