These chocolate coconut nut balls are a simple, no-bake snack that’s easy to keep on hand. Made with dates, cashews, cocoa powder, and toasted coconut, they’re lightly sweet, chocolatey, and sturdy enough to travel well. They’re also naturally paleo, vegan, gluten-free and dairy-free.

The toasted coconut adds more depth than the usual raw version and makes these feel a little more intentional than most energy balls.

This recipe is adapted from my Paleo Energy Balls, with toasted coconut added for more flavor and texture. It’s a small change, but it makes a noticeable difference.

They’re perfect to keep on hand for snacks, travel, or a quick bite when you want something sweet but not overly indulgent.

If you’d prefer something more traditional with nut butter and honey, try my Peanut Butter Oatmeal Balls! That’s one of the oldest recipes on the blog, from 2011, and was recently updated.

What’s To Love

No-bake and quick to make
Sweetened naturally with dates
Naturally allergy-friendly. No subs needed!
Great for snacks, travel, or meal prep

Ingredient Notes

These notes explain the ingredients and a few small details that affect texture and flavor.

Dates – use soft, sticky dates for best results. If your dates feel dry or firm, soak them in hot water for 5–10 minutes and drain well before using. And if you’re using Medjool dates and have some left over, these Chocolate Covered Dates are an easy, tasty treat!
Cashews – roasted, salted cashews add more depth and balance the sweetness. If using raw cashews, add about 1/8 teaspoon salt.
Shredded coconut – finely shredded, unsweetened coconut works best. Don’t use long shreds, which don’t incorporate as well. You need the short, choppy-looking kind that you see in the photos.
Dutch-process cocoa powder – this gives a smoother, less acidic chocolate flavor that pairs well with dates and coconut. But you can use regular, natural cocoa powder, like Hershey’s.

Please note that the ingredients in the photo below aren’t to scale (they usually are).

For another easy-to-make paleo and vegan recipe using similar ingredients, check out these No-bake Cookies Without Oatmeal over on my other blog.

Tips for Success

Toast the coconut until just golden. It can go from toasted to burnt in just a moment.
Make sure the toasted coconut is fully cooled before adding it to the food processor. If it’s still warm, the steam can introduce extra moisture and affect the texture of the mixture.
The mixture should stick together easily when pressed. If it doesn’t, add water a 1/2 teaspoon at a time.
Use a scale if possible to portion evenly sized balls that hold together better.

Make Ahead and Storage

These energy balls are ideal for making ahead. Once rolled, store them in an airtight container at room temperature for up to 2 weeks.

They also keep well refrigerated for several weeks or frozen for up to 3 months. If freezing, let them thaw at room temperature for a few minutes before eating.

Variations

This base recipe is very forgiving and easy to customize.

Almond coconut balls – replace the cashews with roasted almonds for a firmer texture.
Extra chocolaty – add an additional teaspoon of cocoa powder for a deeper chocolate flavor. You might need a little extra water or vanilla.
Orange chocolate – add a pinch of orange zest to the food processor.
Nut-free – use sunflower seeds instead of cashews. The flavor will be slightly more earthy, but still tasty. Using roasted seeds helps keep the flavor balanced! I really recommend those over raw sunflower seeds.
No coconut coating – skip rolling and leave them plain, or roll in cocoa powder instead.

🍫 Have you tried these chocolate coconut nut balls? 🥥

Please leave a ✍️review and ⭐ rating to let me (and others!) know what you think. I appreciate it so much! 💛

5 from 1 vote