Coconut Balls

This homemade vegan coconut balls recipe is full of coconut goodness and dark chocolate! Almond joys feature a sweet coconut base topped with almonds and covered in dark chocolate. Homemade almond joy bars are made without dairy!

A chocolate coated coconut candy with a bite taken out is on a white counter. The words, "Almond Joy Chocolate Bites" is at the top.

There’s no flavor combination that can compete with creamy coconut paired with delicious dark chocolate.

Is there anyone out there who doesn’t love the flavors of chocolate and coconut together? Anyone? Bueller? Bueller?

I didn’t think so.

I’m no exception to the rule, either. In fact, Shawn and I were fighting over the last one of these babies. Well, actually, Shawn ate it and then we argued over who should have had the last one. I think it should have been ME!

He had a subtle Cheshire Cat grin on his face when he apologized. I’m not sure I believe he’s really sorry. But I forgive him anyway. I mean, with less than 10 ingredients…I can just make more almond joy balls!

I might hide the next batch though. I hope he doesn’t read this post…

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Unsweetened coconut flakes
  • Agave nectar (honey, or maple syrup)
  • Stevia
  • Coconut oil
  • Vanilla
  • Raw almonds
  • Dairy free chocolate chips

How to Make Coconut Balls

  1. Prepare a pan by placing a sheet of waxed paper over the top.
  2. Place the coconut in a food processor and pulse until it reaches a course flour-like consistency. Add the agave, stevia, 6 tablespoons of coconut oil and vanilla. Pulse again until all the ingredients are combined.
  3. The mixture will be sticky. Create 12-15 balls and place them on the waxed paper. Press one raw almond into the top of each. Place this pan in the fridge for about 10 minutes to allow the coconut oil to firm up.
  4. In the meantime, place the chocolate and 1 teaspoon of coconut oil in a microwave-safe bowl. Stir for a bit to ensure all the chocolate is coated with the oil. Heat for about 30 seconds and remove and stir. If necessary, repeat this in 10-second increments until the chocolate is melted. Be careful not to burn it.
  5. Remove the coconut balls from the fridge and dip them in the chocolate, returning them back to the pan to dry. You can use a fork to dip the chocolate, but I used my fingers and dipped the bottom and then each side and the top into the chocolate. You have to work quickly because the coconut oil will begin to soften up.
  6. Place the tray in the fridge for about 20 minutes to allow the chocolate to set. However, if you have the time, place the tray in a cool, dry place and allow the chocolate to dry slowly.

Here are step-by-step instructions on how to make these coconut balls:

Step One: Almond Joy Filling

To make the almond joy filling, add coconut flakes to a food processor and pulse until broken down into smaller bits. Add coconut oil, agave, stevia, and vanilla extract. Pulse again to combine these ingredients.

A hand pours syrup into a food processor bowl with coconut shreds.

Make 12 – 15 balls. The batter will be sticky, but it’s worth it! Transfer the balls to a tray lined with waxed paper. Press one raw almond on the top of each ball, slightly flattening the ball.

Now, place the entire tray in the fridge to allow the coconut oil to firm up.

Step Two: Melt, Dip, and Set

Next, melt your chocolate with 1 teaspoon of coconut oil. I used the microwave method, by placing the chocolate chips in a microwave-safe bowl (like a pyrex measuring cup). Then add the coconut oil and stir to distribute it throughout the chocolate chips.

Place the container in the microwave and heat in 30-second increments until the chocolate is soft. Stir to combine.

A coconut ball topped with an almond is dropped in melted chocolate to be coated.

Once the coconut balls are firm, place them in melted chocolate. I use a fork so I can tap excess chocolate before transferring the dipped candy on the pan lined with waxed paper.

Once all the almond joys are dipped in chocolate, you can either allow the chocolate to set at room temperature or return the tray to the fridge and speed up the setting process.

Two coconut balls have been dipped in chocolate and the chocolate is still very soft.

What You’ll Love About Homemade Almond Joys

Homemade almond joy candy bars are a nice, sweet treat that has more than one purpose. These little chocolate bombs are double dippers. First, they satisfy your sweet tooth like nothing else! I mean, we are talking sweet, creamy coconut with an almond on top, covered in rich, dreamy dark chocolate. I have nothing to add to that.

Are Almond Joy Candy Recipes Healthy?

Can homemade copycat almond joy bars be healthy? I can speak from experience that after eating one (that’s right…just ONE) of these treats, I was full for quite awhile. It’s the fat from the coconut and the almond.

Here’s the nutritional estimates for each almond joy ball:

Calories: 204 Carbs: 11g Protein: 2g Fat: 18g Fiber: 3g Net Carbs: 8g

If you want to reduce carbs even more and make keto almond joy bites, use something like monkfruit syrup in place of the agave nectar. That will reduce net carbs to 6g per bar.

More Chocolate Candies

Two almond joy bites sit on top of each other. A bite has been taken out of the top one to reveal lots of coconut inside.
Almond Joy Chocolate Bites7

Coconut Balls

These vegan coconut balls are made with less than 10 ingredients and all natural, whole foods. Enjoy these sweet, creamy treats any time!
5 from 1 vote
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 15
Calories: 204kcal
Author: Namely Marly

Ingredients

  • cups unsweetened coconut flakes
  • 2 tablespoons agave nectar (honey, or maple syrup)
  • 1 tablespoon stevia
  • 6 tablespoons coconut oil plus 1 teaspoon
  • 1 teaspoon vanilla
  • 12-15 raw almonds
  • 3/4 cup dairy free chocolate chips

Instructions

  • Prepare a pan by placing a sheet of waxed paper over the top.
  • Place the coconut in a food processor and pulse until it reaches a course flour-like consistency. Add the agave, stevia, 6 tablespoons of coconut oil and vanilla. Pulse again until all the ingredients are combined.
  • The mixture will be sticky. Create 12-15 balls and place them on the waxed paper. Press one raw almond into the top of each. Place this pan in the fridge for about 10 minutes to allow the coconut oil to firm up.
  • In the meantime, place the chocolate and 1 teaspoon of coconut oil in a microwave-safe bowl. Stir for a bit to ensure all the chocolate is coated with the oil. Heat for about 30 seconds and remove and stir. If necessary, repeat this in 10-second increments until the chocolate is melted. Be careful not to burn it.
  • Remove the coconut balls from the fridge and dip them in the chocolate, returning them back to the pan to dry. You can use a fork to dip the chocolate, but I used my fingers and dipped the bottom and then each side and the top into the chocolate. You have to work quickly because the coconut oil will begin to soften up.
  • Place the tray in the fridge for about 20 minutes to allow the chocolate to set. However, if you have the time, place the tray in a cool, dry place and allow the chocolate to dry slowly.

(The products above contain sponsored links to products we use and recommend)

Nutrition Facts
Coconut Balls
Amount Per Serving
Calories 204 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 16g80%
Cholesterol 1mg0%
Sodium 15mg1%
Potassium 140mg4%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 6g7%
Protein 2g4%
Vitamin C 0.2mg0%
Calcium 33mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2020.

11 Responses to Coconut Balls

  1. Avatar thumbnail image for MarlyMatt @ Plating Pixels Reply

    Yep that is a tantalizing combo. Who knew almond joys could be healthy, filling and vegan?! Btw a close combination competitor would be peanut butter and chocolate. Oh and I just found organic coconut almond butter at a store. Heaven in a jar.

    • Avatar thumbnail image for MarlyMarly

      Matt, give me a jar of peanut butter and chocolate chips any day of the week and I’m one happy camper!!

  2. Avatar thumbnail image for MarlyAnnalise @ Completely Delicious Reply

    I agree, coconut + chocolate reigns supreme. But I may have to make up a batch of these bites just to be sure. 😉

    • Avatar thumbnail image for MarlyMarly

      Oh, very good idea Annalise. Research is important. In fact, I recommend repetitive research. You know, just to be sure. 🙂

  3. Avatar thumbnail image for MarlyLiz @ The Lemon Bowl Reply

    I am obsessed with coconut + dark chocolate!!! Why haven’t I done this yet??

    • Avatar thumbnail image for MarlyMarly

      Wha??? I totally see a coconut, dark chocolate treat on your site…coming soon! 🙂

  4. Avatar thumbnail image for MarlySharon @ What The Fork Food Blog Reply

    These sound so good – coconut and chocolate is my my all-time favorite food combination!

    • Avatar thumbnail image for MarlyMarly

      I’m right there with ya Sharon!

  5. Avatar thumbnail image for MarlyChicory App Reply

    I love your blog and recipes. The pictures really assist in making the recipe comes to life.
    Would you be interested in becoming a recipe partner with Chicory?

  6. Ah, healthy fats–so these are totally healthy right? Good enough for breakfast? 🙂

    • Avatar thumbnail image for MarlyMarly

      Good idea, June. Healthy fats for breakfast would probably keep you full for quite awhile!

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