Ingredients
Equipment
Method
- In a medium mixing bowl, add the rolled oats, unsweetened shredded coconut (reserving a tablespoon or two for rolling later if desired), unsweetened cocoa powder, chia seeds, and a pinch of salt. Stir these dry ingredients together until they are well combined and evenly distributed.1 cup rolled oats, 1/2 cup unsweetened shredded coconut, 2 tablespoons unsweetened cocoa powder, 1 tablespoon chia seeds, 1 pinch salt
- To the bowl with the dry ingredients, add the creamy peanut butter (or your chosen alternative), honey or maple syrup, and vanilla extract.1/2 cup creamy peanut butter, 1/4 cup honey, 1 teaspoon vanilla extract
- Using a sturdy spoon or a spatula, begin to mix all of the ingredients together. Continue mixing until a thick, cohesive dough forms. It might take a bit of effort to get everything fully incorporated, especially the peanut butter. If the mixture seems too dry and crumbly to hold together, add another teaspoon of honey or maple syrup, or a tiny splash of water, and mix again. If it seems too wet, add a tablespoon more oats or shredded coconut.
- Once the mixture is well combined and has a dough-like consistency, begin to roll it into small balls. Aim for about 1-inch in diameter. You can lightly dampen your hands with water if the mixture is sticking too much.
- If you reserved extra shredded coconut, you can now gently roll each energy ball in the coconut to coat it. This adds an extra layer of texture and flavor.1/2 cup unsweetened shredded coconut
- Place the finished Chocolate Coconut Energy Balls on a plate or a baking sheet lined with parchment paper. Transfer them to the refrigerator and chill for at least 30 minutes. This chilling period helps the balls firm up and hold their shape, making them easier to handle and enjoy.
Notes
Store in an airtight container in the refrigerator for up to 2 weeks. Can be frozen for up to 3 months.
