What girl doesn't crave chocolate? Especially when on a diet! Well, I was craving chocolate, and since chocolate does contain added sugar, I can't have it while on the Whole30.
So I thought about how I could make a naturally sweet treat that would give me that chocolate hit.
These Coconut Almond Date energy balls answered my call.
Made with wholesome foods such as dates, almonds, and coconut, these chocolate coconut almond date balls are a delicious way to get in a healthy mid-afternoon snack.
They're super easy to make, nutritious, and tasty. You will need a food processor for this recipe, however. But I love how they're so versatile as well -- you can switch it up and add different nuts such as pecans, walnuts, or different fruits, whatever you have on hand. Add some chia seeds or hemp seeds, and make it yours.
To get that chocolate taste I was craving, I added some cocoa powder and some raw cacao nibs to enhance that flavour, as well as give it a nice crunchy texture. Slightly sweet and moist, these literally taste like a cake ball, minus all the refined sugar and butter.
I guess while I'm on the Whole30, I still can have my chocolate ("cake") and eat it too afterall! 🙂 You can bet these are going to be on repeat even after my Whole30 ends!
Let me know if you try this recipe in the comments below, or tag me on Instagram @siftandsimmer!
And if you liked this recipe, you may also enjoy my Coconut Almond Snowballs which are similar, but do contain maple syrup.
Chocolate Coconut Almond Date Energy Balls
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 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
- 2 tablespoon unsweetened shredded coconut
- 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.