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Chocolate coconut balls on a decorative plate with extra shredded coconut and melted chocolate nearby.
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5 from 8 votes

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.
Course Dessert
Cuisine American
Method No Bake, No-Cook
Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 309kcal
Author Yumna Jawad



  • 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