Coconut Date Energy Balls

Coconut date energy balls are a wholesome treat your whole family will love! They’re vegan and gluten-free, made with dates, coconut, and nuts, and flavored to remind you of a snickerdoodle cookie!

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I think energy balls should be a staple in every vegetarian or vegan diet.

They’re such an easy way to fill in the gaps by getting a little protein, a little wholesome sweetness, and a little extra energy to get you through to the next meal. They can be made in big batches and stored in the refrigerator or freezer so you always have a grab-and-go snack (or breakfast!) whenever you need it.

Coconut date energy balls

This energy ball recipe is made with a combination of nuts, dates, coconut, and flavorings. I think it tastes kind of like a snickerdoodle cookie, which is a fun change from the usual peanut butter energy ball.

Rolling the protein balls in coconut at the end makes them easy to grab and keeps them from sticking together when storing. They make a great addition to a lunchbox or picnic basket, or try them as a healthy dessert alternative!

Ingredients

• Dates
• Raw cashews
• Raw almonds
• Vanilla extract
• Salt
• Shredded unsweetened coconut

How to make coconut date energy balls

1. Pulse cashews and almonds in a food processor until broken down into crumbs but not powdery.
2. Add the dates and process until everything is well chopped.
3. Add the vanilla, cinnamon, and sea salt and process until a sticky, slightly crumbly dough forms. The dough should stick together when pinched between two fingers. If it’s too crumbly add water a few drops at a time and continue to process until the desired consistency is reached.
4. Form dough into small balls about 1 ½ inches wide. Place coconut in a shallow bowl and roll each ball in coconut, pressing it against the sides to get it to stick.

Top tips

How to pit a date

Pitted dates are readily available at the grocery store, and are fine to use for this recipe, but you’ll get the freshest, stickiest sweet dates by pitting them yourself. To do this, use a paring knife to make a small slit down the front of the date, then use your fingers to push the pit out through the slit.

If your dates are very fresh you may be able to push the pit out without making a cut first. Make sure no parts of the pit remain.

If you add your dates to the food processor and hear a loud clacking sound, that means you missed a pit. Stop the food processor and carefully inspect the contents to find and remove the pit. It may already be stuck to the food processor blade.

How to store

Homemade energy balls are best stored in an airtight container in the refrigerator for up to 10 days. You can also freeze them in a similar container or zip top freezer bag for up to 3 months.

How to customize coconut date balls

• Press into bars instead of rolling into balls
• Skip the cinnamon
• Add the coconut with the other ingredients instead of rolling it at the end
• Swap either the almonds or cashews for pecans
• Add 1 tablespoon of chia seeds

FAQ

More energy ball recipes

• Peanut Butter Cookie Dough Bites
• Lemon Poppy Seed Protein Balls
• Chocolate Peanut Butter Protein Balls
• Cardamom Rose Energy Balls
• Gingerbread Energy Balls
• Peanut Butter Oatmeal Energy Bites
• Peanut Butter Larabars
• Pecan Pie Larabars
• Homemade Cashew Cookie Larabars
• Larabar Chocolate Brownie Bites

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Coconut Date Energy Balls

These coconut date energy balls are full of wholesome ingredients that taste like a sweet treat!

5 from 1 vote

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 10

Calories: 245kcal

Author: Lindsay Moe

Ingredients

• ▢ 2 cups tightly packed pitted dates
• ▢ 1 ¼ cup raw cashews
• ▢ ½ cup raw almonds
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 teaspoon cinnamon
• ▢ ¼ teaspoon sea salt
• ▢ ½ cup shredded unsweetened coconut

Instructions

• Pulse cashews and almonds in a food processor until broken down into crumbs but not powdery.
• Add the dates and process until everything is well chopped.
• Add the vanilla, cinnamon, and sea salt and process until a sticky, slightly crumbly dough forms. The dough should stick together when pinched between two fingers. If it’s too crumbly add water a few drops at a time and continue to process until the desired consistency is reached.
• Form dough into small balls about 1 ½ inches wide. Place coconut in a shallow bowl and roll each ball in coconut, pressing it against the sides to get it to stick.
• Store truffles in the refrigerator in an airtight container for up to ten days.

Nutrition

Calories: 245kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Sodium: 62mg | Potassium: 374mg | Fiber: 4g | Sugar: 20g | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1.8mg

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!