Coconut Balls
Try the ultimate coconut balls recipe for a quick and healthy snack idea! This simple and delicious recipe requires just five ingredients and requires only minutes to make. Enjoy this delicious treat today, and don’t forget to share it with your friends!
There’s no flavor combination that can compete with creamy coconut paired with delicious dark chocolate.
Is there anyone out there who doesn’t love the flavors of chocolate and coconut together? Anyone? Bueller? Bueller?
I didn’t think so.
I’m no exception to the rule, either. In fact, Shawn and I were fighting over the last one of these babies. Well, actually, Shawn ate it, and then we argued debated about who should have had the last one. I think it should have been ME!
He had a subtle Cheshire Cat grin on his face when he apologized. I’m not sure I believe he was really sorry. But I forgive him anyway. With only 5 ingredients…I can just make more!
I might hide the next batch, though.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Coconut — The star of the show is unsweetened coconut flakes. I use the large flakes that are usually in the baking section of most grocery stores. They’re the most affordable option and easy to find!
- Almond — We won’t be using whole almonds, but instead, we’ll use almond flour. Of course, you always have the option of adding a whole roasted almond to the coconut ball before dipping it in chocolate. That will give it an “almond joy” kind of vibe!
- Syrup — To make them sweet, we’ll use a bit of agave nectar. You can substitute maple syrup.
- Coconut Oil — Go ahead and use unrefined coconut oil to add even more coconut flavor. This makes the coconut balls bind together perfectly.
- Chocolate — I prefer dark chocolate chips for dipping the coconut balls. The contrast between the dark chocolate and the white coconut center is not only beautiful but delicious, too!
- Sea Salt — This is optional, but I like sprinkling flaky sea salt before the chocolate sets. So good!
How to Make Coconut Balls
- Place the coconut in a food processor and pulse until it reaches a coarse flour-like consistency.
- Pulse in almond flour, agave, and 4 tablespoons of melted coconut oil.
- The mixture will be sticky. Create 12 to 15 balls and place them on the waxed paper.
- Optional: Press one almond into each coconut ball for a copycat Almond Joy treat.
- Place the pan in the fridge to allow the coconut balls to firm up.
- Remove the coconut balls from the fridge and dip them in melted chocolate,
- Return them to the pan for the chocolate to dry.
- Sprinkle the wet chocolate with flaky sea salt for a beautiful presentation.
- Place the tray in the fridge for about 20 minutes to allow the chocolate to set.
What You’ll Love About Homemade Almond Joys
Homemade almond joy candy bars are a nice, sweet treat that has more than one purpose. These little chocolate bombs are double dippers. First, they satisfy your sweet tooth like nothing else! I mean, we are talking sweet, creamy coconut covered in rich, dreamy dark chocolate.
I have nothing to add to that. Every bite is amazing!
Frequently-Asked Questions
Can coconut balls be frozen?
Yes, you can freeze chocolate coconut truffles for up to 2 months or more. Be sure to let the chocolate set completely, then transfer to a freezer-safe bag and store them in the freezer. Let them sit out at room temperature for a few minutes to soften before enjoying.
Are coconut balls gluten-free?
All the ingredients in coconut balls are made without gluten. if you’re extremely sensitive to gluten, make sure to use certified gluten-free ingredients.
Storage Tips
Store coconut balls in the fridge in an airtight container for up to 10 days. They can also be frozen for up to 2 months.
Healthy Coconut Balls
Can homemade coconut balls be healthy? I can speak from experience that after eating one (that’s right…just ONE) of these treats, I was full for quite a while. It’s the fat from the coconut and the almond that makes it so filling.
Also, we are making these coconut balls without condensed milk. That’s because sweetened condensed milk adds a lot of sugar. You don’t need all that sweetness to make this a delicious treat!
So, yes, they’re made with minimal added sugars, letting the coconut and chocolate flavors shine through!
Another reason these coconut truffles are healthy? Coconut is a great source of fiber!
Here are the nutritional estimates for each coconut ball:
Calories: 163 Carbs: 9g Protein: 2g Fat: 14g Fiber: 3g Net Carbs: 6g
If you want to reduce carbs even more and make keto almond joy bites, use something like monkfruit syrup instead of agave nectar. That can reduce net carbs to 4g per ball.
More Chocolate Candies
If you love these chocolate coconut balls, you’ll want even more chocolate goodies. It’s fun making simple chocolate candies, such as vegan Oreo balls. Here are more candy treats to enjoy!
Subscribe and get a free Easy Vegan Recipes eBook
Plus our latest vegan recipes, delivered right to your inbox!
Coconut Balls
Ingredients
- 2½ cups unsweetened coconut flakes
- ½ cup almond flour
- 2 tablespoons agave nectar (honey, or maple syrup)
- 3 tablespoons coconut oil plus 1 teaspoon
- 3/4 cup dairy free chocolate chips
Instructions
- Prepare a pan by placing a sheet of waxed paper over the top.
- Place the coconut in a food processor and pulse until it reaches a coarse flour-like consistency. Add the almond flour, agave, and 4 tablespoons of melted coconut oil. Pulse again until all the ingredients are combined. Optional: Add a teaspoon of vanilla extract.
- The mixture will be sticky. Create 12 to 15 balls and place them on the waxed paper. Press one raw almond into the top of each. Place this pan in the fridge for about 10 minutes to allow the coconut oil to firm up.
- In the meantime, place the chocolate and 1 teaspoon of coconut oil in a microwave-safe bowl. Stir to coat the chocolate. Heat for about 30 seconds and remove and stir. If necessary, repeat this in 10-second increments until the chocolate is melted. Be careful not to burn it.
- Remove the coconut balls from the fridge and dip them in the chocolate, returning them back to the pan to dry. You have to work quickly because the coconut balls will soften as they sit. Optional: Sprinkle the wet chocolate with flaky sea salt for a beautiful presentation.
- Place the tray in the fridge for about 20 minutes to allow the chocolate to set.
- Store coconut balls in the fridge in an airtight container for up to 10 days. They can also be frozen for up to 2 months.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2020.
Ah, healthy fats–so these are totally healthy right? Good enough for breakfast? 🙂
Good idea, June. Healthy fats for breakfast would probably keep you full for quite awhile!
I love your blog and recipes. The pictures really assist in making the recipe comes to life.
Would you be interested in becoming a recipe partner with Chicory?
These sound so good – coconut and chocolate is my my all-time favorite food combination!
I’m right there with ya Sharon!
I am obsessed with coconut + dark chocolate!!! Why haven’t I done this yet??
Wha??? I totally see a coconut, dark chocolate treat on your site…coming soon! 🙂
I agree, coconut + chocolate reigns supreme. But I may have to make up a batch of these bites just to be sure. 😉
Oh, very good idea Annalise. Research is important. In fact, I recommend repetitive research. You know, just to be sure. 🙂
Yep that is a tantalizing combo. Who knew almond joys could be healthy, filling and vegan?! Btw a close combination competitor would be peanut butter and chocolate. Oh and I just found organic coconut almond butter at a store. Heaven in a jar.
Matt, give me a jar of peanut butter and chocolate chips any day of the week and I’m one happy camper!!