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These coconut bliss balls are made with nothing but good-for-you ingredients that disguise themselves as sweet and delicious bites of coconut, dipped in dark chocolate and sea salt. They're as close to a healthy dessert as you'll get!
Also, make some coconut lemon energy balls for a citrusy take!
The beautiful thing about these coconut bliss balls is there's no baking involved, and in just 25 minutes you'll have a delightful dessert or sweet snack in front of you. The tricky part is not eating the whole plate of these tempting little coconut bites in one sitting!
3 reasons to make these coconut bliss balls this week
- These pass as a dessert or a snack: With natural sweetness from the coconut and honey (or maple syrup, if vegan) these bliss balls could go either way. If you meal prep, coconut bliss balls definitely need to be in this week's rotation for snack prep!
- Kiddos will love them: This is a sneaky way to pack a whole bunch of fuel, antioxidants, iron, and manganese into your littles (or bigs – adults need these things, too). Bonus if your household is gluten-free, dairy-free, nut-free, or vegan; these energy bites are safe for all mouths.
- No baking, no fuss: Unlike most sweet treats, these coconut bliss balls are a no-fuss situation. All you need is a food processor or blender and your fridge.
Ingredients for coconut bliss balls
To make these coconut energy balls you'll need 5 simple ingredients:
- Finely shredded coconut: Use 1 ½ cups of shredded coconut for the base of the energy balls. Plus, have a bit more on hand to garnish the top of each sphere once you've dipped them in chocolate. Yum!
- Liquid honey: Use 3 tablespoons of liquid honey to help the shredded coconut stick together and add some natural sweetness to the recipe.
- Coconut oil: Melt 3 tablespoons of coconut oil and add it to the food processor you'll use to bring the ingredients together. Using coconut oil will help give the bliss balls a chewy texture and add even more coconut-y flavor to the mix.
- Pure vanilla extract: 1 ½ teaspoons will give a warmth and floral note to the coconut energy balls, making them even more inviting.
- Dark chocolate chips: You will melt 1/2 cup of dark chocolate chips to dunk and coat the bliss balls. The chocolate will firm up as it cools and add the perfect exterior to the soft and chewy middle.
Substitutions and Additions
Coconut bliss balls are delicious as they are – it's right there in the name – they truly are bliss. That said, you can make these your own with substitutions and/or additions to the recipe. Here are some ideas:
- Vegan: To make vegan coconut bliss balls, all you have to do is substitute the honey for maple syrup. The syrup will act like the sweetener in place of the honey, and you may even have a hint of maple flavor in your bliss balls – yum! Keep in mind that maple syrup isn't as sticky as honey so it makes it a little harder to form the balls.
- Citrus: To give your coconut energy balls a citrus pop, you can grate some orange zest or lemon zest into the mixture. Or, try these coconut lemon energy balls!
- Nuts: If you want to add some protein into the mix, you can add finely chopped cashews, almonds, or macadamia nuts into the mix.
What can I use instead of coconut oil?
The coconut oil both complements the shredded coconut in this bliss ball recipe and helps the balls to stick together as it hardens when it's cold. Therefore, we don't recommend replacing the coconut oil.
Are energy balls actually healthy?
Energy balls are meant to be eaten as a dessert or an occasional sweet snack. They do contain honey – which is a type of sugar and therefore should be eaten in moderation.
Can I add protein powder to coconut bliss balls?
You can, however, add it sparingly as the powdered texture and any added flavor in the protein powder will alter how the bliss balls taste.
Can I freeze energy balls?
You can! Store them in a sturdy, airtight container (so they don't get squished in the freezer) and they will keep for about 6 weeks.
- 1 ½ cups finely shredded coconut (plus a little extra for garnish)
- 3 tablespoons liquid honey
- 3 tablespoons coconut oil (melted)
- 1 ½ teaspoon pure vanilla extract
- ½ cup dark chocolate chips
- Add the coconut, honey, coconut oil, and vanilla to a food processor, and process on high until the mixture sticks together. Form 12 1-inch balls, pressing them firmly with your hands. Don't worry if some coconut oil squishes out. This is normal. Also, don't fret about making them perfect at this point, just get them to stick together. Place the coconut balls in the fridge to harden for at least 1 hour.1 ½ cups finely shredded coconut, 3 tablespoons liquid honey, 3 tablespoons coconut oil, 1 ½ teaspoon pure vanilla extract
- Gently melt the chocolate over very low heat. You could also use a microwave if you have one. Be very careful not to heat the chocolate quickly as it can burn and the consistency will change.½ cup dark chocolate chips
- Take the balls out of the fridge and roll them in your hands again if you want them to be perfectly round. You can press quite firmly on them at this point.
- Working with one ball at a time, drop the ball into the chocolate and use a spoon to pour the chocolate over the ball so that it is completely covered in chocolate. Scoop the ball out of the chocolate using a fork and tap the fork on the edge of the pan to shake off any excess chocolate. Put the ball back on the tray, using another fork if necessary to help slide the ball off the fork. Continue until all the balls are covered in chocolate then sprinkle some coconut over top. We like these best from the fridge, but you can also keep them at room temperature.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.