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Almond Coconut Cookie Balls

Almond Coconut Cookie Balls

Almond coconut cookie balls that everyone loves. These heavenly bites are vegan, refined sugar-free, GF, paleo and incredibly delicious.
Servings 20 smallish cookie balls


  • 1 cup almonds
  • ¾ cup shredded coconut
  • ½ cup dates
  • 3 Tbsp coconut oil
  • 3 Tbsp unsweetened almond milk
  • 2 Tbsp coconut nectar - or maple syrup
  • ½ tsp pure vanilla extract
  • Pinch of sea salt


  • 40 gr. or 1.5 oz 70% chocolate
  • ½ tsp coconut butter - or coconut oil


  • Preheat the oven to 350 °F / 180 °C.
  • Line a baking sheet with parchment paper.
  • Add almonds to a food processor and process until you reach a coarse flour consistency.
  • Add the rest of the ingredients and process until it looks rather smooth and sticky.
  • Form 20 small balls with your hands and place them on the baking sheet.
  • Bake for 20 – 25 minutes, until golden and a little crisp. Let them cool down.
  • Meanwhile melt the chocolate with the coconut butter. Mix.
  • Dip the balls in the melted chocolate. Or drizzle them with a spoon (if you choose to drizzle them you are going to need about half the amount of chocolate). Your choice.
  • Wait until the chocolate settles and enjoy these tasty treats!
  • You can store them in an airtight container for 5 days (or keep them in the freeze for a couple of months), although they taste a lot better when eaten straight away.