Chocolate Coconut Balls
Updated Dec 24, 2025
Chocolate coconut balls are covered in dark chocolate with a cashew and shredded coconut interior - an easy homemade version of Almond Joy!
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A No-Bake Easy Treat
If you love coconut and chocolate together, you need to try these No-Bake Chocolate Coconut Balls inspired by the flavors of Almond Joy. They’re made with just a handful of ingredients, they don’t need any baking, and they come together in just a few steps. Whether you want an easy treat to keep in your fridge or need to bring a dish to an event, these bite-sized chocolate coconut balls are always a hit.
Happy Cooking!
– Yumna
Chocolate Coconut Ball Ingredients
- Coconut: I like to use shredded coconut, but you can also use desiccated coconut if you like.
- Cashews: Roasted cashews are my go-to for this coconut ball recipe, but feel free to sub in raw cashews, or another nut like almonds, pecans, or walnuts.
- Chocolate: I usually use dark chocolate chips, but a chocolate bar is fine, too.
- Maple syrup: I love the flavor of maple syrup, but if you don’t have any, or your prefer the taste of honey, you can substitute the honey 1:1
- Coconut oil: There’s no need to melt it, keep it a solid and try not to substitute to double down on the coconut flavor.
- Salt: Just to help balance out the sweetness.
How to Make Chocolate Coconut Balls
Chocolate Coconut Balls
Chocolate coconut balls are covered in dark chocolate with a cashew and shredded coconut interior – an easy homemade version of Almond Joy!
Video
Ingredients
- 3 cups shredded coconut
- 1 cup cashews
- 1 tablespoon maple syrup
- ⅛ teaspoon sea salt
- 2 ounces chocolate chips doesn’t have to be vegan
- 2 teaspoons coconut oil
Instructions
- In a food processor, blend shredded coconut and cashews until mixture is finely chopped. Add maple syrup, and blend more until mixture is slightly sticky.
- Using a medium spring-loaded cookie scoop, scoop and roll about 1 ½ tablespoons of the mixture into a small ball and place the ball in a parchment-lined storage container. Repeat with the remaining mixture and allow the balls to set in the fridge until firm, about 20 minutes.
- Microwave the chocolate chips and coconut oil in a small bowl in the microwave for 30-60 seconds. Stir to combine. Use a fork to dip the coconut balls in the chocolate mixture to coat it all over. Return the chocolate covered coconut balls to parchment paper and repeat with the remaining coconut balls.
- Set the balls back in the fridge to allow the chocolate to set, about 20 more minutes. Store the ball tightly sealed, in the refrigerator for up to two weeks or in the freezer for up to three months.
Notes
My Top Tip: Patience is key! I know it’s hard to wait, but it’s important that you allow the chocolate coating to set completely before serving. This not only makes the balls easier to handle but also gives you a better overall texture (soft on the inside, and hard on the outside).
Storage: Store any leftovers in an airtight container for about 14 days in the fridge.
Freezing: You can store your chocolate coconut balls in a freezer-safe container or zip-top bag in the freezer for up to 3 months. When you’re ready to eat one, just take it out of the freezer and let it thaw at room temperature for a few minutes.
Nutrition
Serving: 2balls, Calories: 309kcal, Carbohydrates: 27g, Protein: 4g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 127mg, Potassium: 246mg, Fiber: 2g, Sugar: 21g, Vitamin C: 0.3mg, Calcium: 19mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Keep them cool: Make sure your coconut balls are well-chilled before dipping them into the chocolate. This will ensure that the chocolate sets quickly and evenly!
- Finely chop your ingredients: Don’t rush the food processor portion of the recipe! Make sure your cashews and coconut are very finely chopped (to help all the ingredients bind together better).
- Be patient: I know it’s hard to wait, but it’s important that you allow the chocolate coating to set completely before serving. This not only makes the balls easier to handle, but also gives you a better overall texture (soft on the inside, and hard on the outside).
Comments
Hi!
When a recipe calls for honey, agave, or maple syrup, is there a substitute that has no added sugar? For example. would this taste good with dates instead? I’ve just made your coconut balls, which called for dates!
Thank you so much!
Katie
Hi Katie! So there is something called Date Syrup that you could use (I also have a recipe for that coming out soon) in place of liquid sweetener. That said, pure maple syrup, honey and agave are all naturally occurring sweeteners with no sugar added, just like dates.
Instruction #1, you don’t mention adding coconut oil. You only show 2 teaspoons of coconut oil in the ingredients. Do you add only 1 teaspoon of coconut oil to nut mixture and 1 teaspoon to the chocolate?
Either way loved the recipe!
Hi Bev, the coconut oil is used to temper the chocolate, you don’t need it for the cashew/coconut mixture. So glad you liked the coconut balls!
This is gold !
Yay! Thank you!!
Soooo goood!?
So glad to hear it. Thank you!
I made these for my husband for Valentine’s Day…we LOVE coconut and all kinds of nuts, and who doesn’t love chocolate?! They were fantastic!! Honestly enjoying your recipes. I am a vegetarian, and love to bake…trying the granola bars next!!
Yay! I’m so glad to hear that! What a wonderful homemade dessert this is and easy to throw together. Thanks so much for taking to the time to share!
Can I use almonds instead of cashew
Yes, that works perfectly!
How about if you don’t have a food processor can something else be used?
You can make these in a blender, but you definitely need something like a blender or food processor.