Vegan Almond Joy meets fudgy brownie, in bite-sized form. These vegan chocolate date balls are made with soft Medjool dates, cacao, almonds, and pecans. Rolled in shredded coconut for the final sweet note. No-bake, naturally sweetened, gluten-free, and ready in 25 minutes.
Everything goes into the food processor, and in under a minute, you have a fudgy, rollable dough. Shape, roll in coconut, and chill. The bites keep well in the fridge or freezer and work for everything from post-workout snacks to late-night treats.
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Ingredients for vegan chocolate date balls
- Medjool dates: soft and pitted. If yours are firm, soak in hot water for 5 minutes and drain before using.
- Raw almonds: add a subtle sweet and nutty crunch, along with healthy fats, and protein
- Raw pecans: add a buttery flavor that pairs well with the other ingredients
- Unsweetened coconut shreds: used in both the dough and the coating for a sweet and slightly chewy texture throughout.
- Cacao powder: gives a rich, fudgy flavor. For a lighter chocolate flavor, unsweetened cocoa powder works.
- Vanilla extract: rounds out the chocolate notes and ties the nutty flavors together.
- Salt: just a touch balances the sweetness
How to make vegan chocolate date balls
1. Check your dates
You want the dates to feel soft and squishy. If they're firm, soak in hot water for 5 minutes and drain well before using.
2. Blend
Add all ingredients to a food processor, starting with 2 tablespoons of water. Pulse on high for about 30 seconds until a sticky, fudgy dough forms with small bits of nuts throughout. The dough should hold together easily when rolled between your hands. If it's too crumbly, add another tablespoon of water and pulse again.
3. Roll
Scoop 1 tablespoon of dough at a time and roll into balls between your palms. Place on a parchment-lined baking sheet or plate.
4. Coat
Add shredded coconut to a shallow bowl and roll each ball until evenly coated, placing each back onto the parchment-lined sheet or plate.
5. Chill
Place in the fridge for at least 15 minutes to firm up before eating.
Tips for making chocolate coconut date balls
- For smoother bites: pulse the nuts alone for 5-10 seconds before adding the remaining ingredients. This breaks them down, helping create a less chunky texture.
- For even sizing: use a tablespoon or small cookie scoop to help keep the bites consistent and make rolling easier.
Variations
A few ways to make these your own:
- Protein: swap the cacao powder for a chocolate plant-based protein powder, or roll in hemp seeds or crispy quinoa instead of shredded coconut.
- Chocolate: fold in cacao nibs, mini chocolate chips, or vegan white chocolate chips for extra sweetness. For a chocolate coating, drizzle melted chocolate over the chilled bites or fully dunk each one and freeze for at least 15 minutes to set.
- Nuts: I love the combination of almonds and pecans, but nuts can easily be substituted.
- Seeds: pumpkin seeds, chia seeds, hemp seeds, flax seeds, or sunflower seeds add an extra crunch and nutrients
- Spices: cinnamon, nutmeg, cardamom, or espresso powder for a mocha twist.
Storage
Store the bites in an airtight container for up to two weeks in the fridge. Enjoy them straight out of the fridge or warm them in the microwave for 5-10 seconds for a softer bite.
Store in the freezer for up to two months. Separate balls with parchment paper to prevent sticking and let them thaw for a few minutes at room temperature before eating.
More no-bake bites
- No-Bake Peanut Butter Cup Energy Balls
- Date Almond Coconut Protein Balls
- Chocolate Covered Peanut Butter Protein Balls
📋 Recipe
Easy Vegan Chocolate Coconut Date Balls (No-Bake)
Equipment
- food processor
- plate or tray lined with parchment paper
- measuring cups and spoons
Ingredients
- 1 cup soft medjool dates, pittted about 8 dates
- ½ cup raw slivered or sliced almonds
- ½ cup raw chopped pecans
- ¼ cup unsweetened shredded coconut
- 3 tablespoons cacao powder
- 1 teaspoon vanilla extract
- 2 tablespoons water + 1 more if needed
- ⅛ teaspoon Himalayan pink salt
Coconut Coating
- ¼ cup shredded coconut
Instructions
- First, feel your dates and make sure they are soft to the touch. If they aren't, soak them in hot water for at least 5 minutes to help them soften, then drain them.
- Add all ingredients to a food processor, pulse on high for about 30 seconds until a sticky, fudgy dough forms with small bits of nuts throughout. The dough should hold together easily when rolled. If too crumbly, add another tablespoon of water and pulse again.
- Scoop 1 tablespoon of the dough and roll into balls between your palms. Place on a parchment-lined tray. Recipe will make about 15-20 balls.
- Add shredded coconut to a shallow bowl and roll each ball until evenly coated.
- Refrigerate for at least 15 minutes before enjoying.
Notes
If you made these no-bake chocolate date balls, leave a star rating below and let me know what kind of energy bite you would like next. Also, tag me in your creation on Instagram @notablyvegan.
xo, Morgan
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