Chocolate Coconut Cashew Bliss Balls
October 18, 2025
Fudgy chocolate energy balls, made with oats, cashews, and rolled in coconut.
These coconut and chocolate bliss balls have quickly become a favorite, simple to make, naturally sweetened and perfectly chocolatey. Made with dates, oats and cashews, then rolled in coconut, making them deliciously indulgent while still being a nourishing treat. I love keeping a batch in the freezer for when the sweet tooth hits or as an easy dessert when friends are over.
Ingredients
Main ingredients
- 7 Medjool dates, 130 grams (about 1 cup, pitted)
- 100 g porridge oats (quick oats, 1¼ cups)
- 90 g (½ cup) raw cashews, unsalted
- 2½ tbsp cocoa powder (unsweetened)
- 3 tbsp milled seeds (hemp, chia, or flax) — optional, for protein & fibre
- 1 tsp vanilla extract
- Pinch of salt
- 9 tbsp water, as needed
For rolling
- 30 g (½ cup) desiccated or finely shredded coconut
Instructions
1. Mill seeds
- If using seeds, pulse them in a food processor or blender until finely ground. Milling a slightly larger amount makes it easier to get a fine texture.
2. Add cashews
- Pulse the cashews until finely chopped, but not completely smooth.
3. Make dough
- Add dates, oats, cocoa, vanilla, salt and water. Blend until a sticky dough forms. If dates are hard, soak them in water for 10 min, then add to blender.
4. Shape & roll
- Roll the dough into small balls, about 16, then roll each one in the coconut until coated.
5. Chill
- Place on a tray or plate and refrigerate for at least 30 minutes to firm up. For easy storage, transfer them to a freezer-safe bag and keep them in the freezer. They don't freeze completely, and the texture is even better after they've been in there for a while.
Serving Suggestions
- •Enjoy them straight from the fridge or, even better, slightly chilled from the freezer.
- •Perfect as a quick snack with coffee, or a healthy dessert after dinner.
- •Very handy to have ready in the freezer to serve as an easy dessert when you have friends over.
Storage & Meal Prep
- •Keep in the fridge for up to 1 week.
- •Freeze for up to 2 months.
Variations & Substitutions
- •Nut butter version: Replace half the cashews with a spoonful of peanut or almond butter for a richer, fudgier flavour.
- •Espresso bites: Add 1 tsp instant espresso powder to the mix for a mocha flavour, perfect served with coffee.
- •Double chocolate: Stir in a handful of finely chopped dark chocolate or cacao nibs.
- •Nut-free: Swap cashews for sunflower or pumpkin seeds.
- •Coconut-free: Skip the coating and dust lightly with cocoa powder instead.
Enjoy!
These coconut and chocolate bliss balls have quickly become a favorite, simple to make, naturally sweetened and perfectly chocolatey. Made with dates, oats and cashews, then rolled in coconut, making them deliciously indulgent while still being a nourishing treat. I love keeping a batch in the freezer for when the sweet tooth hits or as an easy dessert when friends are over.
Ingredients
Main ingredients
- 7 Medjool dates, 130 grams (about 1 cup, pitted)
- 100 g porridge oats (quick oats, 1¼ cups)
- 90 g (½ cup) raw cashews, unsalted
- 2½ tbsp cocoa powder (unsweetened)
- 3 tbsp milled seeds (hemp, chia, or flax) — optional, for protein & fibre
- 1 tsp vanilla extract
- Pinch of salt
- 9 tbsp water, as needed
For rolling
- 30 g (½ cup) desiccated or finely shredded coconut
Instructions
1. Mill seeds
- If using seeds, pulse them in a food processor or blender until finely ground. Milling a slightly larger amount makes it easier to get a fine texture.
2. Add cashews
- Pulse the cashews until finely chopped, but not completely smooth.
3. Make dough
- Add dates, oats, cocoa, vanilla, salt and water. Blend until a sticky dough forms. If dates are hard, soak them in water for 10 min, then add to blender.
4. Shape & roll
- Roll the dough into small balls, about 16, then roll each one in the coconut until coated.
5. Chill
- Place on a tray or plate and refrigerate for at least 30 minutes to firm up. For easy storage, transfer them to a freezer-safe bag and keep them in the freezer. They don't freeze completely, and the texture is even better after they've been in there for a while.
Serving Suggestions
- •Enjoy them straight from the fridge or, even better, slightly chilled from the freezer.
- •Perfect as a quick snack with coffee, or a healthy dessert after dinner.
- •Very handy to have ready in the freezer to serve as an easy dessert when you have friends over.
Storage & Meal Prep
- •Keep in the fridge for up to 1 week.
- •Freeze for up to 2 months.
Variations & Substitutions
- •Nut butter version: Replace half the cashews with a spoonful of peanut or almond butter for a richer, fudgier flavour.
- •Espresso bites: Add 1 tsp instant espresso powder to the mix for a mocha flavour, perfect served with coffee.
- •Double chocolate: Stir in a handful of finely chopped dark chocolate or cacao nibs.
- •Nut-free: Swap cashews for sunflower or pumpkin seeds.
- •Coconut-free: Skip the coating and dust lightly with cocoa powder instead.
Enjoy!
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