These no-bake Chocolate Coconut Energy Balls are fast to prepare, naturally gluten-free, and perfect for a guilt-free boost. They make an energizing snack that balances sweet and salty notes, and you can easily adjust the sweetness to suit your taste.
I started making healthier snacks for my husband and myself to avoid the additives and excess sugars often found in processed foods. After some experimenting, I landed on this version of coconut, chocolate, and almond bites that turned out delicious and satisfying whenever hunger strikes.
They’re simple to make and store well, so they’re great to keep on hand for quick nibbling between meals.
When my husband saw the chocolate-brown color of these little balls, he joked they reminded him of the Chocolate Hills in Bohol, Philippines. From a distance the cone-like shapes of those hills can look like chocolate-covered mounds during the dry season.
Below is a photo showing the Chocolate Hills; the resemblance inspired me to shape the bites into small rounded mounds. With a little practice you can shape them to look similar, but bite-sized rounds work perfectly, too.
With a light texture and not-too-sweet flavor, these energy balls are a satisfying snack. I sweeten them only with natural sweeteners—honey or maple syrup—so they’re a healthier alternative to store-bought treats.
These bites are raw, vegan-friendly if you use maple syrup instead of honey, and completely gluten-free when made with almond flour and shredded coconut. Enjoy every bite!
What are the INGREDIENTS for No Bake Chocolate and Coconut Energy Balls?
- Coconut – dried shredded or desiccated (about 1¼ cups).
- Almond flour – (about 1 cup).
- Dark chocolate – a 60–80% bar (about 3 oz) or substitute with 1/3 cup raw cacao nibs.
- Pink Himalayan sea salt – or your preferred natural salt (about 1/4 tsp).
- Coconut oil – (about 2 tbsp).
- Maple syrup – (about 2 tbsp, adjust to taste).
- Honey – (1 tbsp, optional; increase or omit if using maple syrup for a vegan option).
- Vanilla extract – (about 1 tsp).
Note: If you use unsweetened cacao nibs, they can be slightly bitter. Add an extra 1–2 tablespoons of honey or maple syrup as needed to suit your preference.
How do you make No Bake Chocolate and Coconut Energy Balls?
Combine all ingredients in a food processor. Pulse until the mixture becomes well blended and holds together in a slightly sticky, paste-like consistency. If the mixture seems too dry, add a touch more coconut oil or a little extra syrup; if it’s too wet, add a bit more almond flour or shredded coconut.
Roll the mixture into small balls using your hands, or use a rounded tablespoon to shape each portion into a mound. If you prefer, you can also leave the mixture in a bowl and scoop it with a spoon for a rustic serving.
Store the energy balls in an airtight container in the refrigerator for up to a week, or freeze them for longer storage. They’re perfect for a quick breakfast accompaniment, a mid-afternoon pick-me-up, or a healthy treat after a workout.
Enjoy!
No Bake Chocolate Coconut Energy Balls
Ingredients
- 1¼ cups coconut, dried and shredded or dessicated
- 1 cup almond flour
- 3 oz dark chocolate bar, about 60-80% or replace with ⅓ cup raw Cacao Nibs (see notes)
- 1/4 tsp pink Himalayan sea salt, adjust to taste
- 2 tbsp coconut oil
- 2 tbsp maple syrup, adjust sweetness to taste
- 1 tbsp honey adjust sweetness to taste
- 1 tsp vanilla extract, adjust amount to taste
Instructions
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Place all ingredients in a food processor and pulse until combined and paste-like, slightly sticky in texture. Adjust consistency with a little extra oil or almond flour as needed.
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Form the mixture into small balls by hand or use a rounded tablespoon to shape each portion. Chill briefly to firm up if desired, then serve.
Notes
Cacao nibs are unsweetened and slightly bitter. If you swap in nibs, increase honey or maple syrup by 1–2 tablespoons or adjust to taste.