Are you looking for a healthy way to enjoy coconut desserts? These homemade chocolate coconut balls with rich, dark chocolate, crunchy cacao nibs, peanut butter, and shredded coconut are sure to satisfy your sweet tooth.
Y'all these chocolate coconut bites are life. They are so easy to throw together, vegetarian, vegan, gluten-free, whole grain, refined sugar-free, and totally tasty.
What more could you look for in a snack? Not much. I make this in a fairly big batch and they last me all week.
If you enjoy these chocolate coconut bites, you're going to love these chocolate orange balls, sorghum energy balls, and these chocolate nut clusters.
Why You Will Love This Recipe
- One step mixing! The beauty of this coconut chocolate balls recipe is everything goes into the food processor to mix up! Y'all. So. Simple.
- Lightly sweetened without refined sugars. These healthy chocolate coconut balls are sweetened with dates and a touch of maple syrup.
- A great match for a variety of diets. Suitable for vegetarian, vegan, gluten-free, whole grain, and refined sugar-free diets.
Ingredients
Make a batch of homemade coconut bites with just eight simple ingredients.
- Dates: Buy pitted dates so you don't have to remove them!
- Oats: Use regular rolled oatmeal.
- Cocoa powder: I love Hershey's dark cocoa. It is my favorite, mostly for the dark color it produces.
- Peanut butter: Chocolate and peanut butter are a match made in heaven but you can really make these with any type of nut butter.
- Shaved coconut: I find using the shaved rather than shredded keeps a bit of coconut texture in the chocolate coconut bites.
- Maple syrup: You can also use honey or any other liquid sweetener. The amount you add to your chocolate coconut bites is variable. Use less for a bite that's a little drier and less messy. If you prefer a little more sticky bite, add more sweetener.
- Chia seeds: Chia seeds add some healthy omega-3 fatty acids, as well as more protein and fiber. You can also use hemp seeds or ground flaxseed as well.
- Cacao nibs: Cacao nibs are crunchy bits of chocolate without any sugar added. They add an intense, less sweet but crunchy addition. You can also use chocolate chips but they will likely be sweeter and less crunchy.
How to Make Chocolate and Coconut Balls
Follow along to see the highlights of making this easy recipe. Be sure to check the printable instructions in the recipe card for more details.
- Add all the ingredients to a food processor except for the nibs or chips.
- Pulse until everything is combined and the oats are thoroughly broken up. Mine took several minutes and I had to scrape down the food processor several times.
PRO TIP: This is a fairly big batch, if it is too much for your food processor or blender, process a half batch at a time.
- Add the cacao nibs once you've got the right texture. Pulse several times, just to lightly mix. This keeps the cacao nibs intact making a crunchier chocolate ball.
- Scoop the mixture with a portion scoop or just a spoon. I like this portion scoop as it keeps everything consistent and the same size that's perfect for a small snack. Then I roll mine into smooth, round balls.
- Refrigerate for a bit to set the bites and firm them up a bit.
How to Store
Store in an airtight container. Chocolate coconut bites can be stored at room temperature or in the fridge for 7-10 days. Since a batch lasts me a week, I prefer to store them in the fridge.
Freezer: These chocolate coconut balls can also be frozen. So make a double batch! Take out the desired amount to eat and they thaw out pretty quickly at room temperature.
Expert Tips and FAQs
- For a chunkier texture, add the cacao nibs at the end and pulse to combine just a few times to avoid overprocessing.
- Use a cookie scoop or tablespoon to evenly measure out the mixture to shape it into balls.
- Adjust the amount of maple syrup to your own tastes.
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Homemade Chocolate Coconut Balls
Equipment
- Food processor or blender
Ingredients
- 1 cup pitted dates
- 1 cup regular oats
- ¼ cup unsweetened cocoa I love Hersheys special dark!
- ¾ cup peanut butter or any nut butter of choice
- 1 cup unsweetened shaved coconut
- ½ cup maple syrup you can also use honey or any other liquid sweetener you prefer. This is also a variable. I like my bites a little more dry, less mess. If you prefer a little more sticky bite, add more sweetener.
- 2 tablespoons chia seeds
- ½-¾ cup cocao nibs or chocolate chips I love the cocao nibs, but if you prefer, use chocolate chips.
Instructions
- Add all ingredients to food processor, except nibs or chips. Pulse until all are combined and oats are thoroughly broken up. Mine took several minutes and I had to scrape down the food processor several times. Also, this is a fairly big batch, if it is too much for your food processor or blender, process in half batch.
- I like to add in the nibs last as I don't want them broken up as much. So, add them in last. Pulse several times, just to lightly mix.
- Scoop with a portion scoop or just a spoon. I like the portion scoop as it keeps everything consistent and the same size. Then I roll mine into round balls. You don't have to do this step, but I am slightly anal about the way things look, so I always do. 🙂
- Refrigerate to set bites. Store in airtight containers. You can leave these at room temp if you prefer. This batch lasts me a week, so I prefer to store in the fridge.
- Now, sit back and enjoy.You deserve it!!
Notes
- For a chunkier texture, add the cacao nibs at the end and pulse to combine just a few times to avoid overprocessing.
- Use a cookie scoop or tablespoon to evenly measure out the mixture to shape it into balls.
- Adjust the amount of maple syrup to your own tastes.
Did you make this recipe? Let me know!