Chocolate Coconut Balls

5 from 10 votes

These vegan Chocolate Coconut Balls are made with simple ingredients that come together in a delicious and sweet dessert that tastes like Almond Joy bar.

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When it comes to effortlessly satisfying your sweet tooth, my No-Bake Chocolate Coconut Balls are the ultimate homemade treat. Made with vegan-friendly, nutritious ingredients, these little chocolate-covered coconut bites offer a unique texture and taste. Think of the classic Mounds bar, but elevated with simple ingredients and in a healthier format.

Chocolate coconut balls on a decorative plate with extra shredded coconut and melted chocolate nearby.
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The beauty of these Chocolate Coconut Balls lies in their simplicity. This no-bake recipe requires just a handful of wholesome ingredients and a few easy steps. Plus, they’re perfect for any occasion. Whether you’re looking for a quick snack, a healthier dessert option, or a satisfying nibble to curb those midday hunger pangs, these dark chocolate coconut balls fit the bill perfectly.

Why you’ll love these Chocolate coconut balls

  • No Oven Required: It’s always nice to have a dessert in your recipe collection that doesn’t require turning on the oven. Especially during warmer months, these no-bake coconut bites are a lifesaver!
  • Perfect for Sharing: Whether you’re hosting a small get-together or need to bring a dish to an event, these bite-sized treats are always a hit.
  • Kid-Friendly Recipe: These balls are fun and easy to make, making them a great project for cooking with kids. Little hands can easily help shape the mixture into balls, and they’ll love the reward of a tasty treat at the end!
  • Healthy and Satisfying: Made with wholesome ingredients, these balls provide a healthier alternative to store-bought sweets. Plus, they’re surprisingly filling, thanks to the fiber from the coconut and the protein from the cashews.

Ingredients to make Chocolate Coconut Balls

You only need 6 ingredients to make these coconut bites. And I bet you already have most of them in your pantry:

  • Shredded coconut: You can use desiccated coconut if that’s all you have. It won’t matter too much about the size of the coconut since we will be blending it in the food processor.
  • Roasted cashews: Instead of roasted cashews, you can use raw cashews, or another nut like almonds, pecans, or walnuts.
  • Chocolate: You can use a chocolate bar or chocolate chips.
  • Maple syrup: If you don’t have maple syrup, or prefer the taste of honey, you can substitute the honey 1:1
  • Coconut oil: This helps to shape the coconut oil balls because it hardens when it cools in a way that regular oil does not.
Ingredients to make chocolate coconut balls: coconut, chocolate, cashews, maple syrup, coconut oil and vanilla extract.

How to make chocolate coconut balls

  1. Blend the cashews and coconut together.
  2. When the mixture looks finely chopped, add the maple syrup and coconut oil and blend again. Now the mixture is pretty much done and ready for shaping and chocolate dipping!
  3. Then scoop up about 1-2 tablespoons of the mixture and squeeze it in your hand really tightly until it binds. You won’t be able to roll these up because of how flaky they are. But you can squeeze them and slowly shape them with your hands into round shapes. They won’t be perfectly round or smooth, and that’s fine.
  4. Melt the chocolate in a microwave-safe bowl and dip the coconut bites into the melted chocolate. You can use a fork or use your hands. It’s honestly easier with your hands, but they will be a chocolate mess after. That shouldn’t too be a big problem, though, right? 😉
  5. Lay them on a baking sheet lined with parchment paper or wax paper and pop them in the fridge to set.
  6. When they’re ready, you’ll notice that the chocolate solidifies. And you’re ready to enjoy these little pieces of heaven.
6 image collage before and after processing recipe ingredients in the bowl of a food processor, 3- rolling dough with palms, 4- dough balls on a parchment lined paper, 5- dipping one into melted chocolate, 6- chocolate coated cookie dough balls on sheet pan.

Tips for Making the best Chocolate Coconut Balls

  1. Quality Matters: Use high-quality dark chocolate for the best taste. Look for one that’s at least 70% cacao and doesn’t contain unnecessary additives.
  2. Keep It 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.
  3. Finely Chop the Ingredients: Process the cashews and shredded coconut in a food processor until they’re finely chopped. This will help the ingredients bind together better.
  4. Patience is Key: Allow the chocolate coating to set completely before serving. This not only makes the balls easier to handle but also enhances the texture contrast between the smooth chocolate and the coconut filling.
  1. Sweetener Swaps: You can substitute maple syrup with other liquid sweeteners such as agave nectar or honey (if not strictly vegan).
  2. Nut Variations: Almonds or walnuts can be used in place of cashews for a different flavor profile.
  3. Flavor Boosters: Add a pinch of cinnamon or some orange zest to the coconut mixture for an extra flavor boost.
  4. Toppings: Before the chocolate sets, you can sprinkle some sea salt, crushed nuts, or additional shredded coconut on top of the balls for added texture and flavor.

How to Store No-Bake Chocolate Coconut Balls

After they’ve been dipped in chocolate and have fully hardened, transfer them to an airtight container. They can be stored in a single layer or stacked with parchment paper in between to prevent them from sticking together. Keep this container in the fridge for optimal freshness.

How Long Will Coconut Balls Last in the Fridge?

These no-bake chocolate coconut balls can last in the fridge for up to a week. Just make sure to store them in an airtight container to preserve their freshness and prevent them from drying out.

Can I Freeze these Chocolate Coconut Bites?

Yes, these chocolate coconut balls are freezer-friendly. Store them in a freezer-safe container or zip-top bag, and they’ll keep well 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.

Frequently asked questions

Do I have to keep these balls refrigerated? Can they be stored at room temperature?

These are best kept in the refrigerator. Because they contain coconut oil and cashews, they can soften or become oily if left out at room temperature, especially in warmer climates. Storing them in the fridge helps them keep their shape and stay fresh.

How can I make these balls nut-free?

If you have a nut allergy or just want to change up the recipe, you can replace the cashews with an equivalent amount of sunflower seeds or shelled pumpkin seeds. This will give your no-bake balls a similar texture but with a slightly different flavor.

Can I use regular milk chocolate instead of dark chocolate?

Yes, you can use regular milk chocolate in place of the dark chocolate if you prefer. This substitution will make the balls sweeter and less intense in chocolate flavor. You can melt it the same way you would the dark chocolate for dipping.

Plate of chocolate coconut balls with one cut in half to show inside texture.

These pop-em-in-your-mouth coconut bites are made with simple raw ingredients that come together in a sweet dessert that tastes like a Mounds or a Bounty bar! Whether you are vegan, health-conscious, or simply a lover of chocolate and coconut, this is a recipe you won’t want to miss.

More vegan dessert recipes:

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Chocolate Coconut Balls

These vegan Chocolate Coconut Balls are made with simple ingredients that come together in a delicious and sweet dessert that tastes like Almond Joy bar.
5 from 10 votes
Servings 8 servings
Course Dessert
Calories 309
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 50 minutes
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  • 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.


Storage: Store any leftovers in an airtight container. They will last about 14 days in the fridge.


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.

Cuisine American
Course: Dessert

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  1. Katie Smith says:


    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!


    1. Yumna says:

      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.

  2. Bev Nelson says:

    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!

    1. Yumna J. says:

      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!

  3. Zeina Kelmendi says:

    This is gold !

    1. Yumna Jawad says:

      Yay! Thank you!!

  4. Laurence F-G says:

    Soooo goood!?

    1. Yumna Jawad says:

      So glad to hear it. Thank you!

  5. Denise says:

    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!!

    1. Yumna Jawad says:

      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!

  6. Arpita Rath says:

    Can I use almonds instead of cashew

    1. Yumna Jawad says:

      Yes, that works perfectly!

  7. Kirsys Nunez says:

    How about if you don’t have a food processor can something else be used?

    1. Yumna Jawad says:

      You can make these in a blender, but you definitely need something like a blender or food processor.