This recipe for coconut power balls was an entry in a recipe contest that we held several years ago. It was submitted by reader Marisa Raponi. She creatively blends an array of healthy ingredients into these delicious, energizing snacks. We recently pulled this recipe from our archives because it is a great grab-and-go option for summer outings and busy school days.
Coconut Power Balls made with Dried Fruit, Granola, and More
There are some surprising ingredients in these healthy bites. We have some notes and substitution options for the more unusual additions.
- No Chestnuts? You can substitute figs, more dates, or even some soft nuts, like pecans or walnuts.
- Coconut Milk: This is full-fat canned coconut milk. Do not substitute a drinkable milk beverage. You can shake the can – it’s okay to use the milk, not just the cream.
- Cocoa Nibs: These are also called cacao nibs. Marisa uses the plain unsweetened ones, but you can use sweetened cacao nibs, if preferred. In a pinch, you can substitute dark chocolate or 1 tablespoon Dutch processed cocoa powder.
Special Diet Notes: Coconut Power Balls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, vegan, and vegetarian. Be sure to choose the granola that suits your dietary needs.
For tree nut-free coconut power balls, simply use a nut-free granola.
- 1 cup pitted dates
- ½ cup dairy-free granola with nuts (gluten-free, if needed)
- ¼ cup dried apricots
- ¼ cup dried cranberries
- ¼ cup roasted ready-to-eat chestnuts
- 3 tablespoons full-fat canned coconut milk
- 2 tablespoons cocoa nibs
- ½ cup unsweetened shredded coconut
- Place the dates, granola, apricots, cranberries, chestnuts, coconut milk, and cocoa nibs in your food processor. Pulse to chop, then puree to slightly smooth, leaving some chunky texture.
- Put the coconut in a bowl or on a plate.
- Scoop the mixture into 12 balls, and roll them in the coconut.
- Shape the balls with your hands, pressing the coconut coating in as needed.