I know I have been teasing you with my “beach ball” recipe for a while now, but it has been finally perfected and ready to be shared with the “Little Adapts” community. I know you have been asking for more healthy snack ideas too. As a holistic health coach, I strive to always “little adapt” all of my recipes by using minimal ingredients + only natural sweeteners as well as making them dairy-free + gluten-free friendly. This is my absolute FAVORITE energy ball recipe to date and it’s packed with almond, coconuts + vegan dark chocolate chips. It’s the perfect mid-morning or mid-afternoon snack and the perfect healthy dessert. I hope you love them as much as I do!
With Health + Happiness,
Jax
PS – For more healthy snack recipes, click here!
Coconut Beach Balls
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 20
Ingredients
- 1 cup raw almonds
- 6 pitted medjool dates (soak in warm water for 5 minutes + drain)
- 1 heaping tbsp almond milk
- 4.5 tbsp coconut butter
- ¼ cup vegan mini chocolate chips or cacao nibs
- ½ cup shredded coconut
Instructions
- Place medjool dates, almond milk + coconut butter into a high powered blender or food processor. Then add the raw almonds on top and start to blend.
- Combine ingredients until finely chopped but not pureed and a dough has started to form. (You may need to use the tamper to push down ingredients in the blender or periodically scoop the dough towards the middle in the food processor.)
- Place dough in a small bowl covered in the fridge for 15 minutes to cool down (otherwise chocolate chips will melt into dough!)
- Once dough has chilled, add in chocolate chips or cacao nibs (lower in sugar version) and fold chocolate into the dough.
- Pour shredded coconut onto a plate.
- Start rolling the balls into slightly smaller golf ball size balls + roll in coconut to finish.
- Place in freezer and will last up to 2 weeks. Enjoy!
