No-bake chocolate coconut date balls are my go-to quick treat when I want something sweet, satisfying, and wholesome with almost zero fuss. They combine soft Medjool dates, cocoa, and shredded coconut for a chewy, chocolaty bite that feels indulgent but is mostly whole-food ingredients. I’ve made these dozens of times for snack boxes, after-dinner treats, and last-minute hostess gifts.
Why Make This Recipe
- Fast and hands-off: no baking needed — just a quick blitz in a food processor and a short chill.
- Naturally sweet and nutrient-dense: dates provide fiber and potassium while nuts add healthy fats and protein.
- Versatile and portable: great for lunchboxes, post-workout snacks, or travel-friendly bites.
- Allergy-friendly options: easy to adapt to vegan, gluten-free, or nut-free diets.
- Personal note: I love these because they reliably satisfy a chocolate craving without refined sugar and they store well for snacks all week.
If you enjoy similar no-bake treats, try this no-bake chocolate coconut cookies for another simple variation.
Recipe Overview
- Prep time: 10–15 minutes (plus optional 20–30 minute chill)
- Cook time: 0 minutes (no bake)
- Total time: 25–45 minutes (including chilling)
- Servings: about 18–24 balls (1-inch to 1.25-inch)
- Difficulty: Easy
- Method: Pulse-dicing and binding in a food processor, then rolling and chilling on a lined tray.
My Experience Making This Recipe
I tested this recipe with different nut bases and dates to balance stickiness and flavor. The biggest discovery was that pitted Medjool dates give the best chew and sweetness; dry dates need a quick soak to achieve the right texture.
How to Make No Bake Chocolate Coconut Date Balls
In a food processor combine 1 cup pitted Medjool dates (about 12), 3/4 cup unsweetened shredded coconut (plus extra for rolling), 1/2 cup raw almonds or pecans, 1/4 cup unsweetened cocoa powder, 1 tsp vanilla extract, 1 tbsp coconut oil (optional), and a pinch of salt. Pulse until the mixture comes together into a sticky, cohesive dough — about 20–40 pulses depending on your machine. Scoop tablespoon-sized portions, roll into balls, and press extra coconut onto the outside if desired. Chill on a parchment-lined tray for 20–30 minutes to firm up before serving.
Equipment note: a good food processor (or high-speed blender with a tamper) makes blending easy, and a small cookie scoop gives uniform balls.
Expert Tips for Success
- Use soft Medjool dates for best texture; if your dates are dry, soak them in warm water for 10 minutes, drain well, and pat dry.
- Pulse don’t puree: short pulses build a coarse, slightly textured dough; over-processing can become pasty.
- Measure sticky ingredients by weight when possible: 1 cup dates ≈ 150 g for consistent results.
- If mixture is too dry, add 1–2 teaspoons of warm water or coconut oil; if too sticky, add 1–2 tablespoons shredded coconut or 1–2 tablespoons almond flour.
- Chill the tray for at least 20 minutes; cooling firms the fat and helps balls hold their shape, especially if you used coconut oil.
How to Serve No Bake Chocolate Coconut Date Balls
- Plate them on a small dessert dish dusted with extra coconut or unsweetened cocoa for a simple presentation.
- Serve alongside coffee or herbal tea as a low-effort sweet course after dinner.
- Pack in airtight snack containers for lunchboxes or gym bags — they’re great as an energy boost.
- Bring them to potlucks or gift-wrap a dozen in a cellophane bag with ribbon for an easy homemade gift.
Storage and Reheating Guide
- Refrigerator: store in an airtight container for up to 10–14 days; separate layers with parchment to prevent sticking.
- Freezer: freeze in a single layer on a tray for 1 hour, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight or at room temperature for 10–20 minutes.
- Reheating: these are best served chilled or room temperature; if you prefer warm, microwave one ball for 8–12 seconds (watch closely) to soften without melting completely.
Recipe Variations
- Nut-free: replace nuts with 3/4 cup unsweetened sunflower seeds or pumpkin seeds for a nut-free version.
- Add-ins: fold in 2 tbsp mini dark chocolate chips, 2 tbsp chia seeds, or 1–2 tbsp cocoa nibs for texture.
- Protein boost: add 2 tbsp peanut butter or 2 tbsp unflavored protein powder (adjust dry ingredients) for more protein.
- Orange-coconut: add 1 tsp orange zest and roll in extra coconut for a bright flavor twist.
Nutritional Highlights
- Key benefits: provides fiber (from dates), healthy fats (from nuts or seeds), and no refined sugar when using only dates for sweetness.
- Allergen information: contains tree nuts unless made with seed substitutions; contains coconut. Make nut-free by using seeds.
- Portion guidance: one ball (~30–40 g) is a reasonable snack portion; calories vary by nut choice but expect ~100–150 kcal per ball.
Troubleshooting Common Issues
- Mixture too crumbly and won’t stick: add 1 tsp warm water or 1 tsp coconut oil and pulse until combined.
- Too sticky to roll: chill the mixture for 10–15 minutes and dust hands with a little shredded coconut or use slightly wet hands.
- Slippery oily texture: reduce or omit coconut oil next time and pulse less — the nuts’ natural oils are often enough.
Frequently Asked Questions
Q: Can I use other types of dates?
A: You can, but Medjool dates are preferred for chew and sweetness. If using drier varieties (like deglet noor), soak them in warm water for 10 minutes, drain, and pat dry before processing so the mixture binds properly.
Q: Are these raw and vegan?
A: Yes — when made with plant-based ingredients (nuts, dates, cocoa, coconut) these are both raw and vegan-friendly. Avoid adding honey or dairy-based chocolate if you need strictly vegan.
Q: Can I make these without a food processor?
A: It’s possible but more work: finely chop dates and nuts and mash them together in a bowl using a fork until they hold. A food processor gives a more consistent texture and is strongly recommended for ease.
Q: How do I adjust sweetness or chocolate intensity?
A: Increase cocoa powder by 1–2 tbsp for deeper chocolate flavor or add 1–2 tbsp of nut butter to mellow and add sweetness. A pinch of espresso powder (1/8–1/4 tsp) also amplifies chocolate depth without tasting like coffee.
Conclusion
If you want more inspiration or similar takes on chocolate-coconut-date bites, check these tested recipes: Chocolate Coconut Energy Balls (with Pecans and Dates), Chocolate Coconut Date Balls – Milk Free Mom, Chocolate Coconut Date Energy Balls | Walder Wellness, RD, Chocolate Coconut Date Balls (No Bake) (Vegan+GF) – The Cheeky Chickpea, and Easy No-Bake Coconut Date Balls – Wholehearted Eats.
No-Bake Chocolate Coconut Date Balls
- Total Time: 30 minutes
- Yield: 18–24 balls
- Diet: Vegan
Description
A quick, wholesome treat made with Medjool dates, cocoa, and shredded coconut for a chewy, chocolaty bite.
Ingredients
- 1 cup pitted Medjool dates (about 12)
- 3/4 cup unsweetened shredded coconut (plus extra for rolling)
- 1/2 cup raw almonds or pecans
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tbsp coconut oil (optional)
- A pinch of salt
Instructions
- In a food processor, combine dates, shredded coconut, nuts, cocoa powder, vanilla extract, coconut oil, and salt.
- Pulse until the mixture forms a sticky dough, about 20–40 pulses.
- Scoop tablespoon-sized portions and roll into balls, pressing extra coconut onto the outside if desired.
- Chill on a parchment-lined tray for 20–30 minutes to firm up before serving.
Notes
Use soft Medjool dates for the best texture; soak dry dates in warm water for 10 minutes if needed. Consider variations like adding chocolate chips or using sunflower seeds for a nut-free option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Food Processor
- Cuisine: American