Mochi Meals
Looking for a healthy, no-bake snack that’s packed with flavor and nutrition? These easy vegan chocolate coconut oat balls are perfect for a quick treat or post-workout snack. Follow this expert guide to make these delicious, plant-based bites!
- ½ cup 100g pitted dates
- ½ cup quick oats
- ½ cup toasted coconut flake
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoons 16g almond butter (or any nut or seed butter)
- 1 teaspoon vanilla extract
- Dash of salt
- 2-4 tablespoons water as needed
- 4 tablespoons shredded coconut flakes
- In a food processor, add dates, oats, toasted coconut flakes, unsweetened cocoa powder, almond butter, vanilla extract, and a pinch of salt. Pulse the ingredients 20-30 times until they’re finely chopped and evenly blended. Add 2 tablespoons of water and blend until the mixture starts to come together. If needed, add more water, 1 tablespoon at a time, until the mixture is moist enough to hold its shape but not sticky. If it’s too wet, adjust with a bit more cocoa powder. Check the texture to ensure it’s just right for rolling into balls.
- Put some shredded coconut flakes in a small bowl for coating. Take about 2 teaspoons of the chocolate mixture, roll it between your hands to make a ball, then roll it in the coconut flakes to give it a light coating. The coconut adds a nice texture and flavor to each bite. To save time, you can roll about 4 balls at once.
- Once all your chocolate coconut oat balls are rolled and coated, place them in an airtight container. Store them in the fridge for up to 10 days for a quick, grab-and-go snack. For longer storage, freeze the balls, and they’ll keep fresh for several weeks.
- The yield from the above ingredients results in about 12 balls.
