No Bake Chocolate Coconut Bliss Balls are a quick, crowd-pleasing treat that tastes indulgent but takes almost no time to make. I’ve made these dozens of times as after-school snacks and party nibblers, and they consistently disappear fast. If you like similar no-bake treats, you might enjoy this take on no-bake chocolate coconut date balls for a slightly different texture and sweetness balance.
Why Make This Recipe
- Ready in about 30–45 minutes with minimal hands-on time, perfect for busy evenings or last-minute guests.
- Uses whole-food sweeteners (dates) and healthy fats (coconut oil) for satisfying bites that feel indulgent but more wholesome than candy.
- No oven or special skills required — great for kids to help with rolling and coating.
- Portable and freezer-friendly, ideal for lunchboxes, picnics, or travel.
- Personal insight: I love these because they bridge dessert and snack — I’ll serve them after dinner or pack them as a quick energy boost before a hike. I also sometimes pair them alongside a contrasting tart like this no-bake coconut-date version when I need variety for a party.
Recipe Overview
- Prep time: 15 minutes active, plus 20–30 minutes chilling
- Cook time: 0 minutes (no-bake)
- Total time: 35–45 minutes (including chilling)
- Servings: about 18 bite-sized balls (1 tablespoon each)
- Difficulty: Easy
- Method: Pulse ingredients in a food processor, chill the mixture, roll into balls, then coat and chill again.
My Experience Making This Recipe
I tested the recipe at different stickiness levels to find the best rolling texture: slightly tacky but firm after a 20–30 minute chill. Early trials were either too dry (too much coconut) or too wet (too many soft dates), so I adjusted the ratio for a reliably rollable mixture.
How to Make No Bake Chocolate Coconut Bliss Balls
These are made by pulsing dates and dry ingredients into fine crumbs, adding binding liquids, then chilling briefly before shaping. Key techniques are pulsing (avoid over-processing to keep some texture) and quick chilling in the refrigerator to firm the mixture for easy rolling. Expect the mixture to be glossy and sticky; that tackiness is what helps it hold shape after chilling.
Ingredients (tested quantities)
- 1 cup pitted Medjool dates (about 10 dates), soaked 10 minutes in hot water if dry, then drained
- 1 cup unsweetened shredded coconut, plus extra for rolling
- 1/2 cup natural cocoa powder, sifted if lumpy
- 1/4 cup almond flour (or oat flour for nut-free)
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup (optional — only if your dates are not very sweet)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Optional: 2 tablespoons chopped dark chocolate or chopped toasted nuts
Steps
- In a food processor, pulse the dates until crumbly. Add shredded coconut, cocoa powder, almond flour, and salt; pulse to combine.
- With the processor running, drizzle in coconut oil, vanilla, and maple syrup. Process until mixture clumps together when pressed (about 20–30 seconds). Scrape down sides with a silicone spatula as needed.
- Transfer to a bowl and refrigerate 20–30 minutes to firm up (helps with rolling). Line a baking sheet with parchment.
- Use a tablespoon or small cookie scoop to portion. Roll between your palms into tight balls, then roll in extra shredded coconut. Place on the prepared sheet.
- Chill balls in the fridge for at least 30 minutes to set. Store as below.
Equipment recommendations: 8-cup food processor (or high-power blender), silicone spatula, tablespoon scoop, rimmed baking sheet with parchment or silicone mat.
Expert Tips for Success
- Use soft, fresh Medjool dates for best binding; if yours are dry, soak in hot water for 10 minutes and drain well before processing.
- Weighing ingredients helps consistency; 1 cup of pitted Medjool dates is roughly 150–160 g.
- Pulse rather than run continuously to preserve a pleasant texture — you want small bits, not a paste.
- If mixture is too dry, add 1 teaspoon melted coconut oil or a soaked, drained date; if too wet, add 1–2 tablespoons almond flour or extra shredded coconut.
- For a peanut-butter twist or inspiration on fillings, try flavors from a trusted recipe like these chocolate peanut butter balls while keeping the coconut element for contrast.
How to Serve No Bake Chocolate Coconut Bliss Balls
- For a dessert plate, serve 2–3 balls per person with fresh berries and a drizzle of melted dark chocolate.
- Pack them in an airtight container between sheets of parchment for a picnic or lunchbox snack — they hold shape well.
- Present them on a slate or wooden board sprinkled with extra shredded coconut and a few toasted coconut flakes for texture.
- For a holiday or winter theme, pair with spiced coffee or hot chocolate and a side of festive snowball-style bites like these chocolate peanut butter snowballs.
Storage and Reheating Guide
Store finished bliss balls in an airtight container in the refrigerator for up to 10 days to maintain freshness and texture. For longer storage, freeze in a single layer on a baking sheet until solid (about 1 hour), then transfer to a freezer-safe container or zip-top bag; they keep well up to 3 months at 0°F (-18°C). Thaw in the refrigerator overnight or at room temperature for 10–20 minutes before serving. If you want a citrus contrast alongside frozen treats, consider making related no-bake options like a coconut lime tart to complement chilled bliss balls.
Recipe Variations
- Nut-free version: Replace almond flour with 1/4 cup oat flour and use sunflower seed butter in place of any nut additions.
- Peanut-butter chocolate: Stir in 2 tablespoons natural peanut butter for a rich, softer center.
- Tropical boost: Add 2 tablespoons finely chopped dried pineapple and increase shredded coconut to 1 1/4 cups.
- Lower-sugar option: Use fewer dates and add 1–2 tablespoons unsweetened apple purée to help bind while cutting sweetness.
Nutritional Highlights
- These bites provide fiber from dates and coconut and healthy medium-chain triglycerides (MCTs) from coconut oil.
- They are gluten-free by default (use certified gluten-free oats if substituting) and can be dairy-free if you choose dairy-free chocolate or omit chocolate.
- Allergen note: contains tree nuts (almond flour) and coconut; adapt as noted for nut-free diets. A reasonable portion is 2 bliss balls (about 160–220 kcal depending on size and ingredients).
Troubleshooting Common Issues
- Mixture too crumbly and won’t stick: add 1 teaspoon melted coconut oil or a single extra pitted date and pulse until binding improves.
- Mixture too wet and sticky to roll: chill for 15–30 minutes to firm up, or mix in 1–2 tablespoons almond or oat flour.
- Balls collapse or flatten after rolling: press them more firmly when shaping and ensure adequate chilling time (minimum 30 minutes after rolling).
Frequently Asked Questions
Q1: Can I make these without a food processor?
A1: You can, but it’s more labor-intensive. Chop dates finely, then mix vigorously with coconut, cocoa, and a fork or wooden spoon; expect a coarser texture. A food processor gives the smooth, cohesive crumb that binds reliably.
Q2: How do I adjust sweetness for personal taste?
A2: Taste the mixture before chilling; dates contribute most sweetness. If you want sweeter, add 1 tablespoon maple syrup; if too sweet, add a bit more cocoa or unsweetened shredded coconut to balance.
Q3: Can I coat these in chocolate instead of coconut?
A3: Yes — temper or simply melt 3–4 ounces (85–115 g) of dark chocolate, dip chilled balls quickly, and set on parchment. Chill until the chocolate firms. Work swiftly to avoid melting the centers.
Q4: Will freeze-thaw cycles affect texture?
A4: Minimize repeated thawing and refreezing. One freeze-thaw cycle is fine; thaw in the fridge for best texture. Re-freezing can make shredded coconut drier and slightly change mouthfeel, so portion before freezing to avoid repeat cycles.
No Bake Chocolate Coconut Bliss Balls
- Total Time: 45 minutes
- Yield: 18 bite-sized balls 1x
- Diet: Vegan, Gluten-Free
Description
A quick and indulgent treat that combines dates, coconut, and cocoa for a satisfying bite, perfect for snacks or desserts.
Ingredients
- 1 cup pitted Medjool dates (about 10 dates), soaked if dry
- 1 cup unsweetened shredded coconut, plus extra for rolling
- 1/2 cup natural cocoa powder
- 1/4 cup almond flour (or oat flour for nut-free)
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup (optional)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Optional: 2 tablespoons chopped dark chocolate or chopped toasted nuts
Instructions
- Pulse the dates in a food processor until crumbly.
- Add shredded coconut, cocoa powder, almond flour, and salt; pulse to combine.
- Drizzle in coconut oil, vanilla, and maple syrup while processing until mixture clumps together.
- Transfer to a bowl and refrigerate for 20–30 minutes to firm up.
- Use a tablespoon or scoop to portion and roll into balls, then roll in extra shredded coconut.
- Chill the balls in the fridge for at least 30 minutes to set.
Notes
Use fresh Medjool dates for best binding; soak dry dates in hot water for 10 minutes. Adjust sweetness with maple syrup if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 160
- Sugar: 10g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg