Coconut Bliss Balls
Delicious No-Bake Coconut Bliss Balls Loaded With Natural Sweetness From Dates, Crunchy Nuts, And Creamy Almond Butter. These Bite-Sized Treats Sneak In Fiber And Healthy Fats For An Energizing Snack Kids Love.
Servings 16 balls
Calories 150kcal
Cost $
Equipment
- 1 food processor
- 1 Measuring Cups and Spoons
- 1 Bowl For Soaking Dates (Optional)
- 1 Parchment Paper (If Coating With Chocolate)
Ingredients
- 1 cup Medjool Dates, Pitted ~12 dates
- ¾ cup raw cashews or Almonds
- 1 cup Unsweetened Shredded Coconut plus ⅓ cup extra for rolling
- 2 tbsp Almond Butter
- 2 tbsp Coconut Flour
- 1 tsp Vanilla Extract
- ¼ tsp Sea Salt
- 1 tbsp maple syrup or honey for extra sweetness
- ½ cup dark chocolate melted, for coating
Instructions
- If your dates are dry, soak them in warm water for 5 minutes, then drain well.
- In a food processor, pulse the dates and nuts until finely chopped and sticky.
- Add the shredded coconut, almond butter, coconut flour, vanilla extract, sea salt, and optional sweetener. Pulse until the mixture forms a sticky dough. If too dry, add 1–2 tsp water or a bit more almond butter; if too wet, add a little more coconut flour or shredded coconut.
- Scoop out about 1 tablespoon of dough and roll into a ball with damp hands to prevent sticking. Repeat with remaining dough.
- Roll each ball in the extra shredded coconut to coat evenly.
- (Optional) For a chocolate treat, dip each ball in melted dark chocolate, place on parchment paper, sprinkle with extra coconut, and let chocolate set.
- Refrigerate the balls for at least 30 minutes to firm up.
- Store in an airtight container in the fridge for up to 2 weeks.
Notes
- Use fresh, soft Medjool dates for best texture and flavor.
- Toast shredded coconut in a dry skillet for 3–5 minutes over medium heat for a nutty twist if desired.
- Wet your hands slightly before rolling to keep balls from sticking.
