These little treats are easy to make and perfect for using up leftover chocolate from Easter eggs or chocolate chips. I love having a sweet snack ready for my 11am coffee. I’ll be honest, I always need a little something.
At least with these, I know exactly what’s in them and I’m not reaching for a chocolate bar.
They’re made with simple ingredients like dates, oat flour or almond flour, cocoa powder, and desiccated coconut. You also add coconut milk, melted coconut oil, maple syrup, and chunks of chocolate to bring everything together beautifully.
They’re soft, fudgy, chocolatey, and rolled in extra coconut for a lovely finish and a bit of texture. They can be nut free if you use oat flour, which makes them perfect for lunchboxes or sharing.
They’re great for meal prep too. Make a batch of twelve and keep them in the fridge for the week. Simple, delicious, and such a good way to use up all those leftover Easter eggs.
Why You’ll Love These Coconut brownie balls
- A perfect way to use up leftover Easter chocolate
- Rich, fudgy, and full of chocolatey goodness
- Made with simple, wholesome ingredients
- No bake and easy to throw together
- Nut free option, perfect for lunchboxes
- Great for meal prep and snacking through the week
- The ideal sweet treat with a mid-morning coffee
The second I opened the foil on an Easter egg, my two appeared out of nowhere. Honestly, they can smell chocolate through closed doors! 😄
At least there’s a little extra goodness in these. I’m all about balance—I do try to keep a limit on chocolate, and always have fresh fruit and chopped veggies ready for after school and sports, when I know they’ll be looking for a quick snack.
I’d love to hear your ideas—comment below with any recipes you use for using up your Easter chocolate!
And don’t forget to tag @littleloucooks with all your bakes, I love seeing what you make!
Coconut brownie balls
Equipment
Ingredients
- 1 cup- about 20 dried dates pitted If using dried dates, soak them in boiling water for 10 minutes, then drain and discard the water – to get them nice and soft. Then add them to the blender along with the other ingredients. Blend until nice and smooth. (If using medjool dates add them straight to the blender, they are soft already no need to soak them)
- 4 tbsp oat flour or almond flour I blended oats to make flour in my smoothie blender
- 1.5 tbsp cocoa powder
- 2 tbsp desiccated coconut plus 4 tbsp extra for rolling
- 2 tbsp Coconut Milk – the thick part
- 1 small easter egg- 100g or chocolate chips
- 2 tbsp Coconut Oil – melted
- 2 tbsp Maple Syrup
Instructions
- Simply all the ingredients into a blender, blend until combined.
- Spoon or scoop 12 mounds onto a tray lined with parchment paper.
- The mix will be soft so put the tray in the fridge for 30 minutes to firm up. Then roll each piece into balls and coat in desiccated coconut. Store in the fridge for 1 week.
- Absolutely delicious.
- use the extra coconut milk in a curry or make chia seed puddings
