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What could be better than super easy, no-bake chocolately pieces of heaven you can make using only your food processor?
The perfect snack, breakfast or even dessert!
If you are not a big breakfast person like me, OR if you just don’t have the time, these No-Bake Chocolate Coconut Energy Bites could be your perfect solution.
They are:
- sweetened by dates with no added sugars,
- easy to make,
- only 8 ingredients,
- convenient as an on-the-go treat,
- and fun to share!
1. Add ingredients to your food processor.
To get started, add the almonds to a food processor and process 20- 30 seconds, until finely chopped.
Add the unsweetened cocoa, flax seed, ground sea salt and old fashioned oats. Process another 20 seconds or so, until blended.
Add the medjool dates and unrefined coconut oil to your food processor. Process for 2-3 minutes or until mixture is well blended. Depending on how sharp your blade is, you may need to stir every minute so everything gets mixed equally.
2. Start forming into balls.
The mixture should now be sticky enough to form into balls. You can test this by squeezing it between your fingers. If it’s not staying together very well, add a little more coconut oil and process again.
*There’s definitely a sweet spot with getting the texture right. Since the size of dates varies for each kitchen, it’s hard to give an exact amount of coconut oil in this recipe. So it’s best to start with 1/4 cup coconut oil and add a little more (in 1 tablespoon increments) if necessary. If you add a little too much, you can add a little more oats (or shredded coconut) to balance it out.
Once ready, form into 1 1/2 inch balls. *Note: I’ve found that you can’t really “roll” these between your hands to form into balls. Instead, you need to shape them, pressing with your hands until they are in ball form. As you roll, place each ball onto a plate, or a baking sheet covered in parchment paper. Any flat surface will do.
3. Roll in finely shredded coconut.
Then, on a separate plate, cutting board or other flat surface, add the shredded coconut. Press each ball, one at a time, into the coconut with a little pressure until it sticks to all sides. Note: it’s best to use finely shredded coconut as it will stick better.
Transfer them to an airtight container and store in the fridge up to a week. This recipe makes 22 balls.
Don’t forget to share! =)
If you love easy energy bites/balls, be sure to try my other recipes for Cinnamon Almond Date Bites and Carrot Cake Bites.
And if you try this recipe, please let me know! Leave a comment, rate it, and tag a photo #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
No-Bake Chocolate Coconut Energy Bites (Vegan, Gluten Free)
What could be better than super easy, no-bake chocolately pieces of heaven you can make using only your food processor? You can enjoy these energy bites as a quick breakfast running out the door to work, or as an afternoon snack, or even dessert.
- Prep Time: 20
- Total Time: 20
- Yield: 22 1x
Instructions
- Add the almonds to a food processor and process 20- 30 seconds, until finely chopped.
- Add the cocoa, flax seed, sea salt and oats. Process another 20 seconds or so, until blended.
- Add dates and coconut oil. Process for 2-3 minutes or until mixture is well blended. Depending on how sharp your blade is, you may need to stir every minute so everything gets mixed equally.
- The mixture should now be sticky enough to form into balls. You can test this by squeezing between your fingers. If it’s not staying together very well, add a little more coconut oil and process again (*see tip in notes below). Once ready, form into 1 1/2 inch balls. Note: I’ve found that you can’t really “roll” these between your hands to form the balls; you need to shape them, pressing with your hands until they are in ball form. As you roll, place each ball onto a plate, or a baking sheet covered in parchment paper (or you can use a silicone baking mat). Any flat surface will do.
- Then, on a separate plate, cutting board or other flat surface, add the finely shredded coconut. Note: finely shredded works best as it sticks well. Press each ball, one at a time, into the coconut with a little pressure until it sticks to all sides. Transfer to an airtight container. Store in the fridge up to a week. This recipe makes 22 balls.
Notes
*There’s definitely a sweet spot with getting the texture right. Since the size of dates varies for each kitchen, it’s hard to give an exact amount of coconut oil in this recipe. So it’s best to start with 1/4 cup coconut oil and add a little more (in 1 tablespoon increments) if necessary. If you add a little too much, you can add a little more oats (or shredded coconut) to balance it out.
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