If there isn’t a bowl of these chocolate date coconut balls in my fridge, you can be sure I’m probably in the process of making more! They’re raw, vegan, sweetened with dates, chocolate chips, maple syrup and coconut.
They’re also a great recipe to make with kids, especially when you have to roll them in the coconut. I loved Mounds candy bars as a kid, but the extreme amount of sugar in them is off-putting to me now. These balls taste better and are fiber-filled to boot.
Here are a few more of my favorite chocolate recipes:
Chocolate Date Coconut Balls
Prep
Total
Yield 24 balls (approximate)
Ingredients
- 1 cup oat flour (see notes)
- 3/4 cup unsweetened coconut flakes plus 1/2 cup for the coating
- 1/2 cup finely ground raw almonds
- 10 dates, pitted
- 3 tablespoons mini vegan chocolate chips
- 2 teaspoons cacao nibs
- 1 tablespoon raw cacao powder
- 1/3 cup maple syrup
Instructions
Chop the dates into chunks and soak in hot water for 10 minutes. Drain.
Add the bowl of a food processor: the oat flour, almond meal, cacao powder, chocolate chips, 3/4 cup of the coconut flakes, cacao nibs and the maple syrup. Pulse until combined.
Add the drained dates and process until the mixture holds together in a large clump. Redistribute the mixture and pulse a few more times.
Roll the mixture with your hands into balls about 1" diameter. Roll the balls in the reserved 1/2 cup coconut flakes. Chill. The balls keep well for about 2 weeks in the refrigerator in a sealed container.
Notes
Oat flour and almond meal can be made quickly in a mini food processor. Just add the raw ingredient and process until smooth.
Courses dessert
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