I am always looking for healthy sweet treats to have on hand for my kids (and my husband!). Making little balls or bites out of healthy ingredients has been a nice addition to our daily lives. When my 2 year old asks for “Cookie?”, I know exactly what I can give him to satisfy his sweet tooth and make me feel like Supermom! One of our favorites is my Chocolate Coconut Balls.
My recipe for Chocolate Coconut Balls was inspired by Tammy Credicott’s Almond Butter Nut Balls from her cookbook, “The Healthy Gluten-Free Life”. This cookbook is fantastic, especially for baked goods. Her recipes are gluten-free, dairy-free, soy-free, and egg-free! She makes simple, allergy-friendly, crowd-pleasing recipes.
I tried to make this recipe simple and wholesome, while using ingredients that can easily be on hand. By adding coconut flour, coconut oil, and shredded coconut, the balls have a multi-dimensional coconut taste. The tablespoon of brewed coffee is added to bring out the chocolate taste. It may seem odd, but coffee really enhances the chocolate goodness.
My Chocolate Coconut balls are vegan, grain-free, dairy-free, egg-free and soy-free. They are easy to prepare and require no baking.
I hope you enjoy them!
- 8 medjool dates, pitted
- ½ cup almond butter
- ¼ cup coconut flour
- ½ cup unsweetened baking cocoa or raw cacao powder
- ½ cup unsweetened shredded coconut + ¼ cup for rolling
- 2 Tbsp honey (raw is best)
- ⅓ cup coconut oil
- 1 Tbsp brewed coffee (I just use what’s leftover from the morning)
- ¼ tsp sea salt or Himalayan pink salt
- ¼ cup vegan mini chocolate chips (I like the Enjoy Life brand)
- Combine all the ingredients in a food processer, except the chocolate chips. Process the ingredients until uniform (sometimes I need to stop to redistribute the ingredients, as it may ball up).
- Remove mixture into a large bowl and add the chocolate chips.
- Mix in the chips by hand until well distributed.
- Line a small baking sheet with wax paper.
- Place additional ¼ cup of shredded coconut in a small bowl.
- With your hands, roll mixture into 1-inch balls.
- Roll each ball in the shredded coconut to coat and place on baking sheet.
- Refrigerate for 1-2 hours and enjoy.
- Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 3 months.