They are the perfect paleo/whole30 friendly afternoon snack, and since they pack a huge nutritional punch, they’ll give you a great burst of energy! Plus, they’re super easy to make.
If you follow my blog, you know that I’ve done a Whole30 challenge. These were the perfect little morsels to get me through the tough times. For those of you unfamiliar with the program, the Whole30 is not just a diet. It’s supposed to help you form new habits, train your body to not crave the “bad-for-you” stuff, and hopefully pinpoint exactly what kinds of foods don’t work well with your body. The Whole30 definitely helped me develop more healthy habits that I’ve continued to follow well past the program! And these AMAZING energy balls as a midday snack are definitely one habit I can get on board with- I love keeping them in my fridge for a sweet treat without the guilt.
These delicious chocolate coconut energy balls are the perfect edible pick-me-up in the middle of the day, and are 100% Whole30 and Paleo approved. They are sweet, decadent tasting, and energy boosting. And, they are the perfect healthy thing to contribute to a party or potluck. My toddler also gobbles them up whenever I make them! I find that the ritual of a midday break/light snack is super beneficial for me and my mental health during the day. Here’s why: This recipe for chocolate coconut energy balls makes 16, so you can stock your fridge, and they are SUPER easy to make. And this may be a little dangerous to say out loud, but they taste almost exactly like Almond Joy candy bars. Smooth, creamy, chocolatey, coconuty, nutty, and sweet… but only sweetened with dates! That’s right- pure, natural dates. These little bite-sized morsels really are a nutritional powerhouse to completely satisfy you. All you need is one, and you’re set! Just add some pecans to your food processor and pulse until roughly chopped. Feel free to use almonds, cashews, or other nuts if you want.
Add chopped, pitted dates, some unsweetened coconut, coconut oil, cocoa powder, a pinch of salt, and just a little bit of water to make it all come together. Turn your food processor on until it is well-mixed and holds together when you press it. Using a tablespoon measure, roll the mixture into uniform ball shapes and roll in some more unsweetened coconut. Place on a parchment covered sheet and refrigerate until more solidified (because coconut oil can melt or soften at room temperature, you’ll need to keep these refrigerated so they stay together). After about thirty minutes, you can transfer the energy balls to a container or plastic bag to keep stored in the fridge.
I also love how versatile this recipe is. Don’t like pecans? Use almonds or walnuts. Nut allergy? Use sunflower seeds. Can’t find dried dates? Try figs. The key is the consistency. If you watch the recipe video, you’ll see a point in which I squeeze the energy ball mixture together and it stays that way. You want all the ingredients to be very small, and you want there to be a good liquid to “stuff” ratio so that they hold their shape.
Are you doing a Whole30 challenge? I have an entire archive of paleo and whole30 recipes, or recipes that are easily adaptable to be compliant. Make sure you check it out! And if you love these chocolate coconut energy balls, you’ll love this Coconut Granola with Almonds and Cardamom and this Two-Ingredient Vegan Chocolate Banana Ice Cream. Try out these Gingerbread Energy Balls, too! Recipe below! Enjoy :-)
