• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Blueberry

Easy, delicious, satisfying, family-friendly vegan recipes

  • All recipes
  • Vegan kitchen essentials
  • About
  • Buy me a coffee
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All recipes
  • Vegan kitchen essentials
  • About
  • Buy me a coffee
  • Subscribe
  • Follow on social media:

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Dessert Recipes

    Vegan Coconut Balls

    Published on July 17, 2019 by Kate, Updated on December 19, 2022 - Leave a Comment

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    side closeup shot of vegan coconut ball stacked and bit into with text overlay for pinterest

    These easy no-bake vegan coconut balls are absolutely irresistible coconut bliss!  Made with unsweetened shredded coconut, cocoa powder, coconut oil, and nut butter this healthy recipe will make you ready for any dessert emergency!  

    side closeup shot of stacked vegan coconut balls

    These vegan coconut balls are super fun and festive and would make a great sweet addition to a holiday dessert tray or even a vegan charcuterie board!

    How to make Vegan Coconut Balls:

    In a small mixing bowl whisk together nut butter, cocoa powder, melted coconut oil, vanilla and coconut extract, and agave nectar.  (Photos 1 & 2).

    Add unsweetened shredded coconut and mix well (Photo 3).  Chill mixture in the refrigerator for about 10 minutes to make ball formation easier... (or just go for it if you're impatient like me!)

    Form into balls about the size of 1 tablespoon and place on parchment paper on a plate or tray that will fit in your freezer (Photo 4).  Freeze for 5-10 minutes and then roll in more shredded coconut if desired (Photo 5)!   Return to the freezer for another 20 minutes or until firm (Photo 6).  

    overhead photo collage of process for making vegan coconut balls

    More vegan coconutty holiday treats: Vegan Coquito (Eggnog)

    How to store Coconut Balls:

    Store the coconut balls in a covered container in the refrigerator for up to two weeks or in the freezer for up to two months!  I prefer to keep them in the freezer and remove them just before eating!  Such a delightful and healthy treat! 

    side closeup shot of vegan coconut balls stacked with a bite taken out of one

    Shredded Coconut:

    I use finely shredded unsweetened dried coconut in this recipe.  You can see in the photos how small the pieces are.  If you are unable to obtain this kind of shredded coconut, no worries.  You can buy the larger dried coconut flakes, and just pulse them in your blender or food processor until you achieve the finer texture - the balls will not form easily with large pieces of coconut.

    Popular substitution:

    Two tablespoons of the coconut oil can be substituted with the same amount of canned coconut milk for a slightly softer and lower fat version!

    side overhead shot of vegan coconut balls placed on a white plate

    I hope you enjoy these yummy vegan coconut balls as much as my family and friends do!  

    Other vegan desserts and snacks you will love:

    • Fabulous vegan fruit pizza
    • Vegan chocolate popcorn balls
    • Chocolate dates
    • Spicy seasoned pretzels
    • Vegan chex mix
    • Vegan eggnog
    • Vegan fudgesicles
    • Cherry chocolate vegan ice cream
    • Amazing vegan cheesecake
    • Vegan key lime pie

    If you’ve tried these Vegan Coconut Balls or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    side shot of piled up vegan coconut balls

    Vegan Coconut Balls

    These vegan coconut balls are absolutely irresistible coconut bliss!  Made with unsweetened shredded coconut, cocoa powder,  coconut oil, and nut butter this no-bake recipe will help you be ready for any dessert emergency!  
    5 from 13 votes
    Print recipe Leave a comment
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Refrigerator time: 10 minutes
    Total Time: 20 minutes
    Servings: 20 people
    Calories: 85kcal
    Author: Kate

    Ingredients

    • 2.5 tablespoon Agave nectar
    • 2 tablespoon Cocoa Powder
    • 2 tablespoon Nut Butter
    • ½ teaspoon Vanilla Extract
    • ½ teaspoon Coconut Extract
    • ¼ cup Coconut Oil, melted
    • 1 ½ cup Shredded dried coconut

    Instructions

    • In a small mixing bowl whisk together nut butter, cocoa powder, melted coconut oil, vanilla and coconut extract, and agave nectar.  
    • Add unsweetened shredded coconut and mix well.  Chill mixture in the refrigerator for about 10 minutes to make ball formation easier... (or just go for it if you're impatient like me!)
    • Form into balls about the size of 1 tablespoon and place on parchment paper on a plate or tray that will fit in your freezer.  Freeze for 5-10 minutes and then roll in more shredded coconut if desired!   Return to the freezer for another 20 minutes or until firm.  

    Notes

    How to store Coconut Balls:

    Store the coconut balls in a covered container in the refrigerator for up to two weeks or in the freezer for up to two months!  I prefer to keep them in the freezer and remove them just before eating!  Such a delightful and healthy treat! 

    Shredded Coconut:

    I use finely shredded unsweetened dried coconut in this recipe.  You can see in the photos how small the pieces are.  If you are unable to obtain this kind of shredded coconut, no worries.  You can buy the larger dried coconut flakes, and just pulse them in your blender or food processor until you achieve the finer texture - the balls will not form easily with large pieces of coconut.

    Popular substition:

    Two tablespoons of the coconut oil can be substituted with the same amount of canned coconut milk for a slightly softer and lower fat version!

    Nutrition

    Calories: 85kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Sodium: 3mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.4mg

    More Vegan Dessert Recipes

    • Vegan Apple Sticky Buns
    • 25 Vegan Halloween Recipes
    • Vegan Blueberry Muffins
    • Vegan Lemon Poppy Seed Loaf

    Reader Interactions

    Questions? Feedback? I love to hear from you! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Vegan Blueberry recipe creator.

    Welcome to Vegan Blueberry! Here you'll find veganized versions of your favorite comfort food, amazing vegan desserts, and the best vegan cheese recipes on the internet.

    More about Vegan Blueberry →

    "Buy me a coffee" button.

    Reader favorites:

    • Vegan Parsnip Soup
    • Vegan Miso Sweet Potato Soup
    • Vegan Coquito
    • Red Bean Meatballs (Vegan, Soy-Free)

    Follow Vegan Blueberry:

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    logo collage

    Find Out What's Cookin'

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Who's behind Vegan Blueberry?

    Hi! I'm Kate. Welcome to Vegan Blueberry, where you'll find easy, delicious vegan recipes that are family-friendly and super satisfying! Read more

    My Favorites:

    Bowl of creamy vegan parsnip soup.
    Close up of a bowl of vegan miso sweet potato soup.
    Close up of a glass of dairy-free vegan coquito

    See the Vegan Blueberry Web Stories

    As an Amazon Associate I earn from qualifying purchases. See my full disclosure and privacy policy.

    Copyright © 2023 · MAMA IS WORKING LLC, VEGANBLUEBERRY | Privacy Policy