Coconut Chocolate Energy Balls Recipe

I made a no-bake batch of Coconut Chocolate Energy Balls for easy meal prep this week, and there’s a tiny pantry swap I use to keep them foolproof and ready to grab all week.

I found a quick no bake snack that wrecks my whole snack routine, I swear. These Coconut Chocolate Energy Balls taste like a candy bar but without the guilt, and I keep thinking about Medjool dates and unsweetened shredded coconut when I close my eyes.

Sometimes I call them Almond Joy Energy Balls, sometimes Chocolate Energy Balls cause they hit that nostalgic sweet spot. They’re messy to roll, perfect for meal prep and somehow feel a little fancy even when I’m starving.

Make a batch and see if they disappear as fast at my house, you wont regret it.

Ingredients

• Medjool dates: natural sweetness, lots of fiber and quick energy theyre sticky.
• Shredded coconut: rich in healthy fats and texture adds subtle tropical flavor and chew.
• Almonds: good plant protein, crunchy if kept whole, adds vitamin E and magnesium.
• Cocoa powder: bitter chocolatey antioxidants, deep flavor without extra sugar, slightly drying.
• Coconut oil: helps bind and adds mellow fat, gives chewiness and subtle coconut aroma.
• Vanilla extract: tiny splash lifts flavors, makes chocolate taste rounder and more dessert like.
• Dark chocolate chips: adds melty pockets, bittersweet cocoa, little sugar depending on quality.

Ingredient Quantities

• 1 cup pitted Medjool dates (about 8 to 10) slightly soft
• 1 cup unsweetened shredded coconut, plus 1/2 cup extra for rolling
• 1 cup raw almonds
• 2 tablespoons unsweetened cocoa powder or cacao powder
• 2 tablespoons coconut oil, melted (or 2 tablespoons almond butter for a nuttier bind)
• 1 teaspoon pure vanilla extract
• 1/8 to 1/4 teaspoon fine sea salt
• 1/4 cup mini dark chocolate chips or finely chopped dark chocolate
• 1 to 2 tablespoons maple syrup or honey optional if dates arent very soft

How to Make this

1. If your dates arent soft, soak them in warm water for 10 minutes, drain well and pat dry so they process easier.

2. Put the almonds in a food processor and pulse until theyre finely chopped, like coarse flour.

3. Add 1 cup shredded coconut, cocoa powder, and the sea salt, pulse a few times to mix.

4. Add the pitted dates, melted coconut oil or almond butter, vanilla, and 1 tablespoon maple syrup if your dates were only slightly soft, then process until the mixture comes together and is tacky, scraping down the bowl as needed. Dont overprocess or it will turn too pasty.

5. If the mix seems too dry add the extra tablespoon of maple syrup or a splash more melted coconut oil and pulse again until it sticks.

6. Fold or pulse the mini dark chocolate chips just a couple times so they stay chunky and dont disappear into the dough.

7. Scoop about 1 tablespoon of mixture (or use a small cookie scoop), roll between your palms into balls, wetting your hands slightly helps if its sticky.

8. Roll each ball in the extra 1/2 cup shredded coconut to coat, press gently so the coconut sticks.

9. Place the balls on a tray lined with parchment and chill in the fridge for 20 to 30 minutes to firm up.

10. Store in an airtight container in the fridge up to 2 weeks or freeze for up to 3 months, and if you dont have a food processor a sturdy blender or finely chopping by hand will work too.

Equipment Needed

1. Food processor or sturdy blender, for chopping and bringing the mixture together
2. Measuring cups and spoons, to keep the ratios right
3. Small bowl, for soaking dates or holding extra coconut
4. Rubber or silicone spatula, to scrape the processor bowl clean
5. Small cookie scoop or tablespoon, for even sized balls
6. Baking tray lined with parchment paper, for chilling the energy bites
7. Shallow bowl, to roll the balls in the extra shredded coconut
8. Airtight container, for storing in the fridge or freezer

FAQ

Coconut Chocolate Energy Balls Recipe Substitutions and Variations

• Dates: swap 1 cup pitted Medjools for 1 cup dried apricots or prunes softened in warm water for 10 min, or use 3/4 cup raisins, they’ll be a bit tangier but still sweet.
• Almonds: replace 1 cup raw almonds with 1 cup raw cashews for a creamier texture, or 1 cup shelled sunflower seeds to make it nut free (toast first for more flavor).
• Coconut oil: instead of 2 tablespoons melted coconut oil try 2 tablespoons almond or peanut butter for extra bind and flavor, or 2 tablespoons tahini if you like a savory note.
• Mini dark chocolate chips: use 1/4 cup cacao nibs for crunch and less sugar, or 1/4 cup finely chopped dark chocolate, or carob chips for a caffeine free swap.

Pro Tips

1. Toast the almonds and shredded coconut briefly (watch them, they burn fast) for nuttier, deeper flavor. Let them cool completely before processing so the oils dont make the mix greasy.

2. Pulse in short bursts and scrape the bowl often. Stop as soon as the mixture holds together but still has some texture, otherwise you’ll get a pasty, sticky blob. If the processor warms the mix, chill it 10 minutes and try again.

3. Keep the chocolate chunky by folding it in by hand or pulsing just once. For extra insurance, freeze the chips for 10 minutes first so they dont melt into the dough.

4. If you want firmer, prettier balls, chill the rolled bites on a tray for at least 30 minutes, then store layered with parchment in an airtight container. Freeze extras flat on a tray then bag them so they dont squash together.