Chocolate coconut balls

I have this one amazing friend, K, who is the most disciplined person ever when it comes to her diet! Seriously, I don’t know how the girl does it, because I have so little self restraint, and if I see delicious food, I cannot resist. K is not only vegan, but also eats gluten-free. And so, when she handed me a baggie of chocolate coconut balls that she made, I was blown away by how good they were!!! I had a second one, and then begged her for the recipe. The recipe called for the most yuppie/hippie ingredients I have ever heard of, and so I obviously made a trip to Whole Foods to get ingredients like: chia seeds, pumpkin seed butter, agave syrup etc. After an hour, I had failed to find pumpkin seed butter. K informed me that it would have been better to look for it in the peanut butter aisle (duh) instead of the dairy aisle… But it was too late, and I had already left, so I had to improvise without the pumpkin seed butter. Clearly I have much to learn!

These chocolate coconut balls are simple to make, but forming each ball by hand is a little tedious, especially when your hands are covered with sticky chocolate mixture! Fortunately, it doesn’t take long at all, and after refrigerating the finished balls for 15min, they’re ready to devour! This is the first hippie food I have ever made, and it was delicious! I am converted. If you’ve ever had the bliss balls from Whole Foods, they taste very similar i.e. awesome. This is the original recipe below, however being the greedy person I am, I doubled it. Also, I used natural peanut butter instead of pumpkin seed butter, and was a little scared that the taste of peanuts would overpower the chocolate coconut balls, but it didn’t. I’m sure you could use something like almond butter too.


  • 1 1/2 cups coconut
  • 1/2 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/4 cup agave
  • 1/4 cup pumpkin seed butter
  • 6 dates (processed)
  • 1/4 cup chia seeds

Step 1: Mix all ingredients together.

Step 2: Form balls.

Step 3: Refrigerate.


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