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!
- 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!
You don’t need to add any oil or anything to the pan with the coconut, it will get a bit mushy this way and we want it to brown.
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.
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.
Any cinnamon will work, but I prefer the flavor of ceylon cinnamon.
- Serving Size: 1 bliss ball
- Calories: 141
- Sugar: 5.4g
- Fat: 6.5g
- Carbohydrates: 14.1g
- Fiber: 3.2g
- Protein: 2.7g
Keywords: bliss balls, chocolate bliss balls, chocolate energy balls, energy balls