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!
Servings: 8 servings
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.
Video
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.
This recipe has been updated in December 2025, but if you like the original version, you can still find it in the recipe video and below:
3 cups shredded coconut
1 cup cashews
1 tablespoon maple syrup
2 teaspoons coconut oil
1 teaspoon vanilla extract
sea salt
2 ounces melted dark chocolate Instructions
In a food processor, blend cashews and shredded coconut until mixture is finely chopped. Add maple syrup, coconut oil, and vanilla and blend more until mixture is slightly sticky.
Form mixture into balls and place in the fridge until the balls are firm, about 20 minutes
In a small bowl, melt the chocolate (with 2 tsp coconut oil, if desired). Dip the frozen coconut balls into the melted chocolate, making sure to cover them entirely; set on baking dish lined with parchment paper.
Chill again for about 20 minutes until the chocolate has hardened.
1 cup cashews
1 tablespoon maple syrup
2 teaspoons coconut oil
1 teaspoon vanilla extract
sea salt
2 ounces melted dark chocolate Instructions
In a food processor, blend cashews and shredded coconut until mixture is finely chopped. Add maple syrup, coconut oil, and vanilla and blend more until mixture is slightly sticky.
Form mixture into balls and place in the fridge until the balls are firm, about 20 minutes
In a small bowl, melt the chocolate (with 2 tsp coconut oil, if desired). Dip the frozen coconut balls into the melted chocolate, making sure to cover them entirely; set on baking dish lined with parchment paper.
Chill again for about 20 minutes until the chocolate has hardened.
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
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