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!
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.
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!
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.
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!