Energy balls! One of my all-time favorite snacks or lunch add-ins! These chocolate coconut peanut butter balls are full of good for you ingredients and can even double as post-meal treat.
I wasn’t sure at first how my girls would react to the coconut, but to my surprise they love it! The coconut flavor is pretty light in these, so even if coconut isn’t your thing, I encourage you to give it a try. And let’s be honest, they look real pretty rolled in coconut.
How To Make These Chocolate Coconut Peanut Butter Balls
- Mix the peanut butter, honey, coconut oil, and cacao in a small bowl. The ingredients will thicken as they are mixed together.
- Mix the oats, coconut, chia seeds and salt in a separate, larger bowl.
- Add the peanut butter mixture to the oat mixture and stir until well combined. Note that since the peanut butter mixture is pretty thick you’ll need to really mix to ensure the oats are well incorporated. I find it helpful to use the back of a large spoon to “push” the oats into the mix.
- Using about 2 tbsp. of “dough”, form into balls and then roll each ball in shredded coconut.
How To Keep These Clean
Peanut butter – look for natural peanut butter with only peanuts as the ingredients (peanuts and salt is okay too). Just stay away from peanut butters with added oils and sugars.
Oats – oats are a great source of whole grains. My favorite oats (and we go through a lot of them) are GF Harvest Gluten-Free Organic Rolled Oats.
Naturally sweetened – sweetened with raw honey, an all-natural sweetener.
Cocao – the yummy chocolate flavor in these comes from cacao NOT cocoa. Cocao is a much cleaner option…see below if you are curious as to why!
What’s the Difference Between Cocao and Cocoa?
There’s a difference you say!? Oh yes, my friend… and it’s not just the spelling. I’ll keep it high level, but essentially they are both derived from the same place, the cocoa bean. However, how they are processes is very different.
Cocao – made from cold-pressing the bean (think less processing), which keeps the enzymes and higher antioxidant content.
Cocoa – treated with high temperatures (think more processing), which diminishes the nutritional value and reduces enzyme content.
Cocao is a true superfood, which is one of the many reasons I love it. It’s high in minerals like magnesium, zinc, iron, and calcium. I recommend buying certified organic raw cacao to ensure you are getting the purest, most antioxidant rich form to reap the greatest health benefits.
How Should I Store These?
These chocolate coconut peanut butter balls should be stored in an airtight container in the fridge and will keep for about 5-7 days. You can also freeze them in an airtight container if you want them to last longer. I love Stasher bags for an eco-friendly way to store these!
Looking for more real food snacks? Check out the below:
If you make these chocolate coconut peanut butter balls, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!
Chocolate Coconut Peanut Butter Balls
- 1 1/3 cup natural peanut butter
- 1/3 cup honey
- 1/4 cup cacao powder
- 3 tbsp coconut oil, melted
- 2 1/4 cups rolled oats certified gluten-free if needed
- 1/4 cup chia seeds
- 1/4 tsp. fine sea salt
- 1/2 cup unsweetened shredded coconut, divided
- Mix the peanut butter, honey, cocao powder, and melted coconut oil in small bowl.
- In a large, separate bowl, combine the oats, chia seeds, 1/4 cup of the shredded coconut, and salt.
- Add the peanut butter mixture to the oat mixture and mix oats are fully incorporated. The mixture will be thick so I recommend using the back of a large spoon to "push" the oats into the mixture.
- Using about 2 tbsp. of the mix, roll into individual balls.
- Place the remaining 1/4 cup coconut in small bowl and roll each ball in the shredded coconut.
- Store in the refrigerator or freezer. Will stay good in the fridge for about a week.