Why You’ll Love This Recipe
I love this recipe because it’s simple, quick, and made entirely with pantry staples. The dates add natural caramel-like sweetness, the oats and nut butter make them hearty and filling, and the coconut gives them a tropical flavor and soft crunch. They’re also versatile—I can add seeds for extra nutrition or coat them in more coconut for that pretty finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup Medjool dates, pitted
½ cup shredded unsweetened coconut (plus extra for rolling)
½ cup rolled oats
2 tablespoons almond butter or peanut butter
1 tablespoon chia seeds or flaxseeds
1 teaspoon vanilla extract
Pinch of salt
Directions
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I add the pitted dates to a food processor and pulse until they form a sticky paste.
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I add the shredded coconut, rolled oats, nut butter, seeds, vanilla extract, and salt, then blend until the mixture is well combined and sticks together.
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I scoop out small portions of the dough and roll them into bite-sized balls with my hands.
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I roll each ball in extra shredded coconut until coated.
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I place the rolls on a parchment-lined tray and refrigerate for about 30 minutes to firm up before serving.
Servings And Timing
This recipe makes about 12 to 14 energy rolls, depending on size. It takes about 10 minutes to prep and 30 minutes to chill, ready in about 40 minutes total.
Variations
Sometimes I mix in chopped nuts like almonds or cashews for more crunch. If I want a chocolatey twist, I add a tablespoon of cocoa powder or roll the finished balls in cacao. For a festive version, I’ve added chopped dried cranberries or apricots. A sprinkle of cinnamon or cardamom also works beautifully with the natural sweetness of the dates.
Storage/Reheating
I store these energy rolls in an airtight container in the fridge for up to 1 week. They also freeze well—I just thaw them in the fridge or at room temperature before eating. No reheating is needed.
FAQs
Do I Need a Food Processor?
Yes, it’s the easiest way to get the sticky date paste, but I can soak the dates in warm water and mash them by hand if I don’t have one.
Can I Use Deglet Noor Dates Instead of Medjool?
Yes, but I soak them in warm water for 10 minutes first since they’re drier and less sticky than Medjool dates.
Are These Vegan?
Yes, they’re naturally vegan and made with simple plant-based ingredients.
Can I Use Quick Oats Instead of Rolled Oats?
I can, but the texture will be a little softer. Rolled oats give more chewiness, which I prefer.
How Do I Keep Them From Sticking to My Hands?
I lightly wet my hands with water before rolling—it makes shaping much easier.
Conclusion
These Coconut Date Energy Rolls are a naturally sweet, wholesome snack I never get tired of. They’re easy to make, customizable, and perfect for a grab-and-go bite. Whether I enjoy them after a workout, as an afternoon pick-me-up, or even as a healthier dessert, they always satisfy my cravings.
PrintCoconut Date Energy Rolls
Naturally sweet and chewy, these coconut date rolls are a no-bake snack packed with fiber, healthy fats, and plant-based goodness.
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: ~12 energy rolls
- Category: Snack / No-Bake
- Method: Food Processor
- Cuisine: American / Health-Inspired
- Diet: Vegan
Ingredients
1 cup Medjool dates, pitted
½ cup shredded unsweetened coconut (plus extra for rolling)
½ cup rolled oats
2 tablespoons almond butter or peanut butter
1 tablespoon chia seeds or flaxseeds
1 teaspoon vanilla extract
Pinch of salt
Instructions
Blend Dates:
Place dates in a food processor and pulse until a sticky paste forms.
Add Remaining Ingredients:
Add shredded coconut, oats, nut butter, seeds, vanilla, and salt.
Process until the mixture comes together into a thick dough.
Form Balls:
Scoop small portions and roll into bite-sized balls with your hands.
Coat in Coconut:
Roll each ball in extra shredded coconut to coat.
Chill & Serve:
Refrigerate for 30 minutes to firm up before serving.
Notes
Nut-Free Option: Use sunflower seed butter instead of nut butter.
Flavor Boost: Add a pinch of cinnamon or cardamom for extra warmth.
Storage:
Fridge: Store in an airtight container for up to 1 week.
Freezer: Freeze for up to 2 months; thaw before serving.
