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Chocolate Coconut Energy Balls

Chocolate Coconut Energy Balls

No-bake, wholesome energy balls packed with nourishing ingredients to give you a sustained energy boost without the sugar crash. Rich, chocolatey taste with a hint of tropical coconut.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 30 minutes
Servings: 18 balls
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Medjool dates, pitted soaked in warm water for 10 minutes, then drained
  • 1 cup rolled oats
  • 1/2 cup unsweetened shredded coconut plus extra for rolling
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons almond butter or any nut/seed butter of your choice
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • Pinch sea salt

Equipment

  • Food Processor
  • Small Plate
  • Baking Sheet
  • Parchment paper

Method
 

  1. Ensure your Medjool dates are pitted. If they are not very soft, soak them in warm water for about 10 minutes. Drain them thoroughly before proceeding to the next step. This softening step is crucial for achieving a smooth, cohesive texture in your energy balls.
    1 cup Medjool dates, pitted
  2. In a food processor, combine the rolled oats, unsweetened shredded coconut, unsweetened cocoa powder, chia seeds, and pinch of sea salt. Pulse a few times until the oats are slightly broken down and everything is well combined. This initial pulsing helps to create a finer texture for the base of your energy balls.
    1 cup rolled oats, 1/2 cup unsweetened shredded coconut, 1/4 cup unsweetened cocoa powder, 1 tablespoon chia seeds, Pinch sea salt
  3. Add the drained Medjool dates, almond butter, and vanilla extract to the food processor with the dry ingredients.
    1 cup Medjool dates, pitted, 2 tablespoons almond butter, 1 teaspoon vanilla extract
  4. Process the mixture until it starts to come together and forms a sticky dough. You may need to scrape down the sides of the food processor a few times to ensure everything is fully incorporated. The mixture should be moist enough to hold its shape when squeezed. If it feels too dry, add a teaspoon of water at a time until it reaches the desired consistency.
  5. Scoop out about one tablespoon of the dough at a time. Roll the dough firmly between your palms to form small balls, about 1-inch in diameter. If the mixture is too sticky, you can lightly dampen your hands with water.
  6. Optionally, place some extra shredded coconut on a small plate. Roll each energy ball in the shredded coconut until evenly coated. This adds an extra layer of texture and flavor.
    1/2 cup unsweetened shredded coconut
  7. Place the finished Chocolate Coconut Energy Balls on a plate or baking sheet lined with parchment paper. Refrigerate them for at least 30 minutes to allow them to firm up. This step is important for making them easier to handle and enjoy.

Notes

Store in an airtight container in the refrigerator for up to two weeks. Can also be frozen for up to three months.