Chocolate Coconut Almond Date Balls

These Chocolate Coconut Almond Date Balls are healthy and made with a handful of whole food ingredients. Slightly sweet and moist, these literally taste like a cake ball, minus all the refined sugar and butter.

Why you'll love this recipe

These Chocolate Coconut Almond Date Balls are easy to make!

They are refined-sugar free, and made with healthy and wholesome foods such as dates, almonds, and coconut.

You can easily change up the recipe and add your favourite nuts and seeds.

They're a fun, nutritious portable snack that tastes a lot like chocolate cake truffles, making them great for anytime.

Equipment you'll need

• food processor: for grinding the ingredients together
• small ice cream scoop: optional, but makes forming the balls easier

Ingredients you'll need

• dates: pitted; if using dried dates, you may want to reconstitute them in a little warm water until they soften up
• almond flour: or you can grind your own almonds into almond flour
• unsweetened shredded/desiccated coconut: you can use sweetened coconut if you are not looking for a sugar-free version
• coconut oil: or neutral vegetable oil; or refined coconut oil if you aren't a fan of the coconut aroma
• vanilla extract: optional
• cocoa powder: gives the almond date balls their chocolatey flavor
• cacao nibs: optional, but gives the date balls that delicious crunch

How to make the date balls

In a food processor, add dates, almond flour, coconut, coconut oil, vanilla extract (if using), cocoa powder, cocoa nibs and pulse intermittently until it comes together into a slightly damp mixture.

When you grab some of the mixture with your hand and press firmly, you should be able to form a ball.

If not, add a little more coconut oil and pulse again until the mixture holds together.

Pour the mixture out into a large bowl and use a tablespoon or a small ice cream scoop to form a ball.

Press firmly to shape into a ball and roll each ball into the shredded coconut to coat.

Place the date balls into an airtight container and chill in the refrigerator for at least 30 minutes to firm up.

How to store

Keep the Chocolate Coconut Almond Date Balls in an airtight container in the fridge for up to 2 weeks.

Alternatively, you can store the date balls in the freezer for up to 3 months, in an airtight container.

Note: If storing in the freezer, the texture will be a little more denser, but some people actually prefer it this way. I like eating them from frozen as well.

Substitutions & variations

Try switching it up and add different nuts, dried fruit, or seeds such as:

• pecans
• walnuts
• pumpkin seeds
• chia seeds
• hemp seeds

Other recipes you may like

Be sure to check out these recipes:

Matcha Coconut Snowballs

Healthy Peppermint Patties

Peanut Tang Yuan (Glutinous Rice Balls)

Matcha SunButter Bliss Balls

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

Chocolate Coconut Almond Date Energy Balls

Delicious and nutritious energy balls made with chocolate, coconut and almonds.

Prep Time10 mins

Total Time10 mins

Course: Snack

Cuisine: American

Servings: 10 balls

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Chocolate Coconut Almond Date Balls:

• 8 large dates
• ½ C almond flour or you can use 1 C almonds -- the texture will be a little more chunkier
• ¼ C unsweetened shredded coconut
• 1 tablespoon coconut oil
• ½ teaspoon vanilla extract optional
• 2 tablespoon cocoa powder
• 1 tablespoon cacao nibs

Coating:

• 2 tablespoon unsweetened shredded coconut

Cook ModePrevent your screen from going dark

Instructions

• In a food processor, add dates, almond flour, coconut, coconut oil, vanilla extract (if using), cocoa powder, cocoa nibs and pulse intermittently until it comes together into a slightly damp mixture.
• When you grab some of the mixture with your hand and press firmly, you should be able to form a ball. If not, add a little more coconut oil and pulse again until the mixture holds together.
• Pour the mixture out into a large bowl and use a tablespoon or a small ice cream scoop to form a ball.
• Press firmly to shape into a ball and roll each ball into the shredded coconut to coat.
• Place into an airtight container and chill in the refrigerator for at least 30 minutes to firm up.
• Store in the refrigerator (for up to 2 weeks) or freezer (for up to 3 months).
• Note: If storing in the freezer, the texture will be a little more denser, but some people actually prefer it this way. I like eating them from frozen as well.

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!