No Bake Coconut Balls Recipe
Introduction
No Bake Coconut Balls are a simple, healthy treat perfect for those craving something sweet without turning on the oven. Made with coconut and almond flour, these melt-in-your-mouth bites can be customized for keto or vegan diets.
Ingredients
- 1 ½ cups Unsweetened Desiccated Coconut
- ½ cup Almond Flour
- Keto option: 3 tablespoons Granulated Sweetener (Monk fruit, xylitol, or erythritol)
- Vegan option: 3 tablespoons Sugar-Free Maple Syrup, agave, maple syrup, or honey (if not vegan)
- ⅓ cup Water (or 2 tablespoons coconut water + 2 extra tablespoons if too dry for vegan version)
- 3 tablespoons Coconut Oil (melted) for keto version; oil-free for vegan version
- Optional: 2 teaspoons Pure Coconut Extract
- Optional decoration: ¼ cup Powdered Erythritol or extra desiccated coconut
Instructions
- Step 1: Line a plate with parchment paper and set aside.
- Step 2: In a food processor fitted with an S blade, add desiccated coconut, almond flour, sweetener, melted coconut oil (if using), and water.
- Step 3: Process on medium speed for 1-2 minutes until a sticky, wet dough forms that holds together when pressed. If too dry, add up to 2 tablespoons extra water and process again.
- Step 4: Scoop dough with your hands and roll into 16 equal balls. Place them on the lined plate.
- Step 5: Decorate by sprinkling with powdered erythritol or rolling in extra desiccated coconut if desired.
- Step 6: Serve immediately or chill in the fridge for a firmer texture.
Tips & Variations
- Use superfine almond flour made from blanched almonds for whiter coconut balls.
- Replace almond flour with sesame seed or sunflower seed flour for a nut-free option.
- Add 2 teaspoons coconut extract for a stronger coconut flavor.
- For a chocolate twist, mix in 2 tablespoons raw cacao powder and adjust coconut oil accordingly.
Storage
Store coconut balls in an airtight container in the fridge for up to 2 weeks. They can also be frozen and enjoyed frozen, partially thawed, or fully defrosted.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs too much liquid and will prevent the dough from forming properly. Use sesame or sunflower seed flour as a nut-free alternative.
Do I need a food processor to make these?
Yes, a food processor is recommended for best results to evenly combine ingredients and form a sticky dough. Mixing by hand might be challenging due to the quantity and texture.
PrintNo Bake Coconut Balls Recipe
Delightfully soft and melt-in-your-mouth no-bake coconut balls, perfect as a keto-friendly fat bomb or a vegan treat. These easy-to-make coconut snowballs combine unsweetened desiccated coconut, almond flour, and sweeteners with coconut oil and water to create a sticky dough that you shape into bite-sized balls. Enjoy them immediately or chilled for a refreshing snack with minimal carbs.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 16 coconut balls 1x
- Category: No-Bake Desserts
- Method: Blending
- Cuisine: Keto
- Diet: Keto
Ingredients
Keto Snowballs – Crystal Sweetener
- 1 ½ cups Unsweetened Desiccated Coconut
- ½ cup Almond Flour (preferably super-fine, blanched almond flour for a white color)
- 3 tablespoons Granulated Sweetener (Monk fruit, Xylitol, or Erythritol)
- ⅓ cup Water
- 3 tablespoons Coconut Oil (melted)
Vegan Snowballs – Liquid Sweetener, Oil Free
- 1 ½ cups Unsweetened Desiccated Coconut
- ½ cup Almond Flour
- 3 tablespoons Sugar-Free Maple Syrup, Blue Agave, Maple Syrup, or Honey (if not vegan)
- 2 tablespoons Water or Coconut Water (add 2 extra tablespoons if too dry)
- 2 teaspoons Pure Coconut Extract (optional, for enhanced flavor)
Decoration – Optional
- ¼ cup Powdered Erythritol or desiccated coconut for rolling or sprinkling
Instructions
- Prepare Work Surface: Cover a plate with parchment paper and set it aside to place the shaped coconut balls later.
- Combine Ingredients: In a food processor fitted with the S blade, add the unsweetened desiccated coconut, almond flour, your choice of sweetener (crystal or liquid depending on recipe), melted coconut oil (if using), and water.
- Process Mixture: Process the mixture on medium speed for 1 to 2 minutes until it forms a sticky, wet dough that is easy to handle and shape into balls. If the mixture feels too dry and crumbly, add an additional tablespoon of water, up to a total of 2 tablespoons, and process again.
- Shape Coconut Balls: Stop the processor and scoop out some dough into your hands. Roll into balls about golf-ball size. Place the balls on the prepared parchment-lined plate. Repeat until you have formed approximately 16 balls.
- Decorate: Optionally sprinkle powdered erythritol on top or roll balls in extra desiccated coconut for decoration.
- Serve or Store: Serve immediately for a soft, melt-in-your-mouth texture, or store in the refrigerator in an airtight container. They can also be frozen and enjoyed frozen, half-frozen, or thawed.
Notes
- Nutrition is based on keto coconut balls using sugar-free crystal sweetener (erythritol).
- Net carbs per ball are approximately 1.2 grams.
- Using super-fine blanched almond flour results in whiter coconut balls; almond meal from unblanched almonds yields speckled, less-white balls.
- Alternative flours: If allergic to nuts, sesame seed flour or sunflower seed flour can be used as keto-approved substitutes for almond flour.
- These coconut balls store well for up to 2 weeks refrigerated and can also be frozen for longer storage.
- Avoid using coconut flour as it absorbs too much moisture and prevents the dough from binding properly.
- A food processor is recommended for best results; mixing by hand may require adjusting water amounts to achieve the right consistency.
- Consume in moderation due to high fat content to maintain keto or weight management goals.
Keywords: No bake coconut balls, keto fat bombs, sugar-free desserts, vegan coconut balls, low-carb snacks, almond flour recipes, healthy coconut treats
