Chocolate Coconut Date Balls Recipe
These chocolate coconut date balls are a nutritious gluten-free, vegan, nut-free, and refined sugar-free snack. These date and coconut balls are easy to make, sweet, and delicious.
Prep Time20 minutes mins
Cook Time0 minutes mins
Total Time20 minutes mins
Course: Snack
Cuisine: American
Servings: 12
Calories: 138kcal
- 12 Medjool dates
- 1 cup shelled unsalted pumpkin seeds
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons boiling water
- Pinch of salt
Spread the shredded coconut on a plate in an even layer.
Add the boiling water, salt, and cocoa powder to a small bowl and stir to dissolve the cocoa powder, then add this mixture to a food processor.
Remove the pits from the Medjool dates, then add them to the food processor.
Add the pumpkin seeds to the food processor.
Process until a sticky, dough-like texture is achieved.
Scoop out one heaping tablespoon of the dough and use your hands to roll it into a ball shape, then roll it in the shredded coconut. Repeat with the rest of the dough (one batch makes 12 balls).
Refrigerate for at least 30 minutes before serving.
- Store these chocolate coconut date balls in an airtight container in the fridge for up to seven days.
- You can substitute sunflower seeds or any type of nuts such as pecans, hazelnuts, or walnuts instead of pumpkin seeds if desired.
Serving: 1Ball | Calories: 138kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 3mg | Potassium: 268mg | Fiber: 3g | Sugar: 16g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg