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Chocolate Coconut Nut Balls Recipe

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4 from 7 reviews

These Chocolate Coconut Nut Balls are a quick and delicious no-bake snack made with naturally sweet dates, roasted cashews, rich Dutch-process cocoa powder, and toasted shredded coconut. Perfectly sized for a healthy treat, they combine the crunch of nuts with the smooth chocolate flavor and a tropical coconut finish. Ready in about 5 minutes plus a short toasting time, they make an ideal energy-boosting bite or dessert replacement.

Ingredients

Dry Ingredients

  • 3/4 cup pitted dates, packed
  • 1/3 cup roasted, salted cashews (or raw, if you prefer - add 1/8 tsp salt if raw)
  • 6 tablespoons shredded unsweetened coconut (not long shreds, divided)
  • 2 tablespoons Dutch-process cocoa powder

Flavoring

  • 1 teaspoon vanilla extract (or water)

Instructions

  1. Preheat and prepare coconut: Preheat your oven to 325°F (165°C) and line a large sheet pan with parchment paper. Spread the shredded coconut evenly on the pan and bake for 3 minutes. Stir gently with a spatula to ensure even toasting, then continue baking for 1 to 4 more minutes until the coconut turns golden brown, watching carefully to avoid burning. Let it cool thoroughly.
  2. Combine ingredients in food processor: Add the pitted dates, roasted cashews, toasted shredded coconut (reserve 2 tablespoons for rolling), Dutch-process cocoa powder, and vanilla extract into the food processor fitted with the S-blade.
  3. Process the mixture: Blend everything until the mixture sticks together when pressed. If it doesn’t hold, add 1/2 teaspoon of water and pulse again until the mixture is cohesive.
  4. Form balls: Using your hands, roll the mixture into twelve roughly 20-gram balls, about just under 1 inch in diameter.
  5. Coat the balls: Roll each ball in the reserved toasted shredded coconut until evenly coated.
  6. Store and serve: Store the balls in an airtight container at room temperature for 1 to 2 weeks, refrigerate for a few weeks, or freeze for up to 3 months for longer storage.

Notes

  • Using roasted, salted cashews adds a slight savory contrast; if using raw cashews, add 1/8 teaspoon salt to the mixture.
  • Watch the coconut closely while toasting, as it can quickly burn.
  • The balls should stick together easily; if not, add a small amount of water, but avoid making the mixture too wet.
  • For a nuttier flavor, try lightly toasting the cashews before processing.
  • These make a fantastic energy-boosting snack and are naturally gluten-free and vegetarian.

Find it online: https://recipefeastful.com/chocolate-coconut-nut-balls-recipe/