Smooth and crave-worthy, you won't believe these chocolate coconut date balls are refined sugar-free and vegan. Keep a container in the freezer for anytime you want a healthy sweet treat.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Desserts
Cuisine: Baking
Keyword: chocolate coconut date balls, chocolate coconut energy balls, chocolate coconut fudge bites
In a food processor, add walnuts and process into crumbs. Be careful not to over-process into nut butter.
1 cup walnuts
How to pit dates: Be sure to remove the pits from your dates. They are very hard and inedible. To remove them, slice the date in half lengthwise with a paring knife (or tear it into two pieces with your fingers). Open the date and throw away the pit that's inside. Also throw away the hard stem at the top of the date, if it's there.
Add pitted dates and process until dates are finely chopped and combined with walnut crumbs.
1 cup packed Medjool dates
Add cocoa powder, coconut/flaxseed meal, peanut butter, almond extract, dark chocolate, sea salt and 1 tablespoon of the water. Process until combined, smooth and forming a dough. If it's too dry, add another tablespoon of water and process again.
Remove from food processor and place in bowl. If decorating with coconut or finely chopped walnuts, put them in a separate small bowl.
Using a spoon, put a small piece (about a tablespoon-full) of dough in your hand and roll it into a ball. Then, roll in shredded coconut/walnuts. If rolling in cocoa powder, do this just before serving (otherwise the cocoa will melt away).
¼ cup finely shredded coconut
Place on a tray or plate and refrigerate or freeze for 30 minutes to firm up. Store in an airtight container in refrigerator for 1 week or in the freezer for 4-6 weeks.