Go Back
Donna R. Luis

Vegan Chocolate Coconut Date Bites

Chewy, chocolatey energy balls made from Medjool dates, almonds, oats, cocoa, flaxseed, and coconut, finished with a fine coconut coating. They require no baking and are ready in just 20 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 22 balls
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup sliced or slivered almonds
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons ground flaxseed
  • 1/4 teaspoon ground sea salt
  • 1 1/3 cups organic old-fashioned rolled oats gluten-free if desired
  • 1 pound 16 ounces Medjool dates, pits removed
  • If the dates are not soft soak them in water for 20 minutes first.
  • 1/4 cup unrefined coconut oil melted
  • 1/4 cup finely shredded unsweetened coconut

Equipment

  • Food processor
  • Measuring cups and spoons
  • Coffee grinder, if grinding whole flax seeds
  • Plate, cutting board, or other flat surface for the coconut coating
  • Airtight container for storage

Method
 

  1. Process the Almonds: Add the sliced or slivered almonds to a food processor and process for 20–30 seconds, until they are finely chopped.
  2. Blend the Dry Ingredients: Add the cocoa powder, ground flaxseed, sea salt, and rolled oats to the processed almonds.
    Process for about 20 seconds, or until the ingredients are evenly blended.
  3. Add the Dates and Coconut Oil: Add the pitted Medjool dates and melted coconut oil to the food processor.
    Process until the mixture becomes sticky, stopping as needed to scrape down the sides of the processor so the ingredients blend evenly.
  4. Check the Mixture: Squeeze a small amount of the mixture between your fingers to check the consistency.
    It should hold together without sticking excessively to your hands or falling apart.
  5. Adjust the Consistency: If the mixture does not hold together well, add a little more coconut oil and process again.
    If it is too sticky, add a small amount of oatmeal or unsweetened coconut and blend again.
  6. Shape the Energy Balls: Once the mixture reaches the proper consistency, form it into balls measuring about 1–1½ inches.
    Pressing the mixture into shape works better than rolling it.
  7. Prepare the Coconut Coating: Spread the finely shredded unsweetened coconut over a separate plate, cutting board, or other flat surface.
    Finely shredded coconut works best because it adheres well to the balls.
  8. Coat Each Ball: Press each energy ball into the shredded coconut one at a time, applying a little pressure so the coconut sticks to all sides.
  9. Store the Energy Balls: Place the finished balls in an airtight container and refrigerate for up to 1 week. The recipe makes 22 balls.

Notes

  • Use soft Medjool dates for the best texture and easiest blending.
  • If the dates are dry, soak them in water for 20 minutes before using.
  • If the mixture feels too dry, add coconut oil 1 tablespoon at a time and process again.
  • If the mixture is too sticky, blend in a little additional rolled oats or finely shredded unsweetened coconut.
  • Whole flax seeds can be freshly ground using a coffee grinder before adding them.
  • Chia seeds can be substituted for the flaxseed.
  • Store the finished energy balls in an airtight container in the refrigerator for up to 1 week.
  • For longer storage, freeze the energy balls.