Chocolate Coconut Almond Balls
These Chocolate Coconut Almond Balls are quick, no-bake, and packed with wholesome ingredients for a deliciously healthy snack or dessert.
Servings: 12 servings
Ingredients
- 1/4 cup old-fashioned rolled oats
- 3 tablespoons cocoa powder unsweetened
- 1/16 teaspoon kosher or sea salt
- 3/4 cup Medjool dates pitted
- 1 1/2 tablespoons warm water
- 1/2 cup shredded coconut unsweetened
- 1/2 cup almonds coarsely chopped
Instructions
Step 1: Prepare the Dates
- Start by placing the pitted Medjool dates in a small bowl. Pour the warm water over them and let them soak for about 5 minutes to soften.
Step 2: Blend the Base
- Add the soaked dates, old-fashioned rolled oats, cocoa powder, and salt to your food processor. Pulse until the mixture forms a sticky, crumbly dough, scraping down the sides as needed.
Step 3: Mix in Coconut and Almonds
- Transfer the dough to a mixing bowl. Stir in the shredded coconut and coarsely chopped almonds until well combined.
Step 4: Form the Balls
- Using your hands, roll the mixture into small, bite-sized balls about one inch in diameter. Wet your hands lightly if the dough is too sticky.
Step 5: Chill and Set
- Place the formed balls on a baking sheet or plate lined with parchment paper. Refrigerate for at least 30 minutes to allow them to firm up before serving or storing.
Equipment
- Food Processor
- Mixing Bowl
- Measuring Cups and Spoons
- Baking sheet or plate
- Plastic wrap or airtight container
Notes
- Store these balls in an airtight container in the fridge for up to one week to keep them fresh and firm.
- Freeze for longer storage up to three months; thaw in the fridge overnight before enjoying.
- Substitute almonds with walnuts or pecans, or use cashew pieces instead of shredded coconut for texture variations.
- Add a scoop of protein powder to boost nutrition but adjust water or dates for texture as needed.
- Use gluten-free oats or carob powder as alternatives for dietary preferences.