Chocolate Coconut Balls
Prep time
Total time
Vegan, Grain-free, Soy-free, Dairy-free, Egg-free
Recipe type: Sweet Treat
  • 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)
  1. 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).
  2. Remove mixture into a large bowl and add the chocolate chips.
  3. Mix in the chips by hand until well distributed.
  4. Line a small baking sheet with wax paper.
  5. Place additional ¼ cup of shredded coconut in a small bowl.
  6. With your hands, roll mixture into 1-inch balls.
  7. Roll each ball in the shredded coconut to coat and place on baking sheet.
  8. Refrigerate for 1-2 hours and enjoy.
  9. Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 3 months.
Recipe by Family Gluten Free at