These toasted coconut and chocolate bliss balls are the ultimate mid-day pick me up! They’re perfectly sweet, gluten free, vegan and double as an easy dessert recipe. Perfect for on the go fuel, school lunches, or late night snacking!
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Whether you call these bliss balls, energy balls, energy bites, or something in between, they are SO GOOD! They travel well so they’re perfect for school, a camping trip, work, or a long car ride to keep your tummy happy.
While they’re perfect as written, you can make them a triple chocolate bliss ball by adding chocolate chips to the ball itself, or drizzling on top some melted chocolate.
- Rolled oats: Rolled oats make up the base of this recipe. I’ve tried this recipe with quick oats, but the bliss balls end up a bit too wet, so I suggest sticking with rolled oats for the best result!
- Cocoa powder: Any cocoa powder will work, but some have a stronger flavor than others. Start with a lower amount and adjust as needed.
- Chia seeds: To add a bit of protein and help bulk up the recipe.
- Ground flax seeds: These will absorb any excess moisture.
- Coconut flakes: We’ll be toasting the coconut flakes which create such an amazing flavor. I don’t suggest subbing for shredded coconut since they don’t toast quite as well.
- Peanut butter or almond butter: Opt for peanut butter for a chocolate peanut butter energy bite, or keep the focus on chocolate and go with almond butter!
- Walnuts: The oils in the walnuts help the ingredients process together well.
- Honey or maple syrup: To sweeten. I love honey in this recipe, but to make it vegan use can use maple syrup.
How to make this recipe
Bliss balls are one of the easiest recipes on the planet, and these chocolate bliss balls are no exception! To start, you’ll want to toast the coconut.
Doing so is super easy, all you need to do is add the coconut flakes to a pan and cook over low/medium heat. You’ll want to keep a close eye on them because they quickly turn from golden brown to totally burned!
This process should only take a couple of minutes, be sure to stir occasionally so they don’t burn. You don’t need to (or want to) add any oil to the pan.
Once the coconut is toasted, add that along will all remaining ingredients to a food processor. Pulse everything a few times, scrape down the sides and then pulse a few more times.
It’s ready when the walnuts are completely broken up and the oats are in fine bits. If the mixture seems too dry, you can add more honey, if it’s too wet, add more oats.
Once it seems like a good consistency (see above photos), use a cookie scoop, your hands, or a spoon and roll into balls. Place in the fridge to set for about an hour before eating!
A few final thoughts…
- Once prepared, these chocolate bliss balls will store in the fridge for 1 week or in the freezer for 1 month. Be sure to keep them in an air tight container so they don’t try out or get icy in the freezer.
- The chocolate drizzle is optional, but is made with 2 tsp coconut oil and 1/4 cup chocolate chips (or a broken up chocolate bar). Add both ingredients to a small pot, place that pot in a slighter larger pot with about 1 inch of water and heat over medium heat.
As it starts to melt, give it a few stirs until completely melted. When you drizzle over the bliss balls, the chocolate will harden because of the nature of coconut oil. This “sauce” is SO good over ice cream, too!
- I do not recommend subbing the rolled oats for quick oats. You can if that is all you have, but you may need to add about 1/4 cup more because they don’t absorb as much moisture.
- I use the smallest of these cookie scoops to ensure all of the bliss balls are an even size, and it makes it much easier to roll!
- Make these chocolate protein balls by adding a scoop of your favorite chocolate protein powder!
Try these other snacks next!
- Cake batter protein energy balls
- Sweet and tangy lemon coconut bliss balls
- PB & J Granola Bars
- Almond Butter Granola
Toasted Coconut and Chocolate Bliss Balls
- 1 1/4 cup rolled oats
- 3-4 tbsp cocoa powder
- 2 tbsp chia seeds
- 3 tbsp ground flax seeds
- 3/4 cup coconut flakes
- 1/3 cup peanut butter or almond butter
- 1/4 cup walnuts
- 1/3 – 1/2 cup honey or maple syrup
- ¼ tsp sea salt
- 1 tsp vanilla extract
- ½ tsp ceylon cinnamon*
- Optional: 2 tbsp chocolate chips
- Optional chocolate drizzle: 2 tsp coconut oil (1/4 cup chocolate chips)
- Add the coconut to a saute pan and heat over low/medium heat. After about 2 minutes the coconut will start to brown. Do not take your eyes off of it since it burns very quickly!! Once it is golden brown, add it to the food processor.
- Add all remaining ingredients to the food processor.
- Pulse a few times, scrape down the sides and pulse again. You don’t want everything to get completely broken up, just made into fine, smaller pieces. If the mixture is too wet, add more oats, if it’s too dry, add more nut butter or honey/maple syrup.
- If using chocolate chips, add them now and pulse a few times until they are spread throughout the “batter.”
- Use a small cookie scoop or spoon and roll into balls with your hands. If you’re using the chocolate chips, you sometimes need to pat them into the mixture so they don’t fall out. You can lightly squeeze everything together and then roll into a ball.
- Place in the fridge for 1-2 hours.
- To make the chocolate drizzle, create a double burner on your stove with 1 pot place in a second pot with about a inch of water (in the bottom pot). Add the coconut oil and chocolate chips and melt together. Drizzle on top of the bliss balls when they’re done. The coconut oil will harden when it comes into contact with the cold. Sprinkle with sea salt flakes if desired and enjoy!