No Bake Chocolate Covered Coconut Biscuit Date Balls

Name: No Bake Chocolate Covered Coconut Biscuit Date Balls
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 (13 ounces) Package date paste (or 2 cups (about 14-16) soft pitted dates); 14 Tea biscuits ((such as Ulker, Marie, or digestive biscuits; gluten-free or graham crackers work too)); 1 tablespoon Coconut oil or ghee ((melted; can sub butter or nut butter)); 1 cup Milk chocolate chips ((milk, dark, or white depending on taste)); ½ teaspoon Coconut oil ((to smooth chocolate; can sub avocado oil or butter)); ¼ cup Unsweetened fine coconut flakes ((or use toasted flakes, crushed pistachios, or almonds))

8 steps

Prep:20min

Healthy, easy-to-make and decadent No Bake Chocolate Covered Coconut Biscuit Date Balls are a perfect treat for any occasion. They are ready in no time with on-hand ingredients.

Updated at: Wed, 17 Sep 2025 00:19:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories175.6 kcal (9%)

Total Fat5.9 g (8%)

Carbs29.8 g (11%)

Sugars23.2 g (26%)

Protein1.8 g (4%)

Sodium33.8 mg (2%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

1 x 13 ouncesdate paste

Package, or 2 cups soft pitted dates

14Tea biscuits

such as, Marie, or digestive biscuits, gluten-free or graham crackers work too

1 tablespoonCoconut oil

or ghee, melted, can sub butter or nut butter

1 cupMilk chocolate chips

milk, dark, or white depending on taste

½ teaspoonCoconut oil

to smooth chocolate, can sub avocado oil or butter

¼ cupcoconut flakes

Unsweetened fine, or use toasted flakes, crushed pistachios, or almonds

Instructions

Step 1

Place the tea biscuits in a medium bowl and crush with your hands until fine with some small chunks for texture.

Step 2

If using pitted dates → blend in a food processor until a thick paste forms (add 1–2 teaspoons warm water if too dry).If using date paste → skip blending and add directly to the bowl.

Step 3

Add the date paste (or blended dates) to the crushed biscuits. Pour in the melted coconut oil or ghee. Mix well with your hands (lightly oiled or gloved) until everything sticks together.Shape balls: Scoop about 2 tablespoons of mixture at a time and roll into balls between your palms.

Step 4

In a microwave-safe bowl, combine chocolate chips and ½ teaspoon coconut oil. Heat in 15-second intervals, stirring in between, until smooth.

Step 5

Dip each ball into the melted chocolate using a fork, letting excess drip off. Place on a parchment-lined tray.

Step 6

While the chocolate is still soft, sprinkle with coconut flakes (or nuts/seeds).

Step 7

Place the tray in the freezer for 10 minutes (or fridge for 30) until chocolate hardens.

Step 8

STORAGE: Keep in an airtight container in the fridge for up to 1 week, or freeze for 1–2 months.They’re best chilled for a chewy bite, but you can also enjoy them slightly softened at room temp for a fudgier texture.

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