No-Bake Chocolate Coconut Balls

Chocolate balls in coconut with holiday decorations.

No-Bake Chocolate Coconut Balls

Adapted from classic Swedish chocolate balls, these chocolate coconut balls are so quick and easy. With oats, coconut, and cocoa powder, they're a good on-the-go treat.

Course Chocolate, Dessert, Desserts, Pantry Recipes, Snacks

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings

Calories 88kcal

Author Alexandra Daum

Ingredients

120 grams (1 ½ cup) porridge oats
80 grams (⅓ cup + 1 tablespoon) coconut sugar or any type of granulated sugar
3 tablespoons cocoa powder
50 grams (½ cup) unsweetened shredded coconut
¼ teaspoon sea salt
80 grams (⅓ cup) coconut oil
3 tablespoons non-dairy milk
1 teaspoon vanilla extract
Extra coconut, for coating

Metric - Cups

Instructions

Fill a shallow bowl with shredded coconut for coating and set aside.
Extra coconut, for coating
Add the oats, sugar, coconut, cocoa, and salt to a mixing bowl. Mix until well combined.
120 grams (1 ½ cup) porridge oats, 80 grams (⅓ cup + 1 tablespoon) coconut sugar, 3 tablespoons cocoa powder, 50 grams (½ cup) unsweetened shredded coconut, ¼ teaspoon sea salt
Add the coconut oil, milk, and vanilla. Use your hands to mix into a firm dough.
80 grams (⅓ cup) coconut oil, 3 tablespoons non-dairy milk, 1 teaspoon vanilla extract
Use your hands to roll the dough into small balls, about 1 tablespoon each. Drop each ball into the coconut and roll it around to coat, repeating until all the dough has been used. Store in a sealed container in the refrigerator.

Video

Notes

I often make these with other types of sugar, but coconut does add a nice caramel flavour. If you want to keep that but use a different type, try muscovado, raw cane, demerara, or even brown sugar (note, though, that I've never made them with American brown sugar, which isn't available in Europe). If you prefer a less complex, more cocoa- and coconut-forward taste, use plain white sugar.

Nutrition