No Bake Chocolate Covered Coconut Biscuit Date Balls

Date Balls drenched in chocolate, sprinkled with coconut, and cut in half.

5 from 1 vote

No Bake Chocolate Covered Coconut Biscuit Date Balls

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.

Prep Time20

Total Time20

Course: Dessert, sweets

Cuisine: American

Keyword: chocolate coconut date balls, no bake chocolate coconut date balls, no bake chocolate date balls, no bake coconut date balls

Servings: balls

Author: Lama

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)

Instructions

Place the tea biscuits in a medium bowl and crush with your hands until fine with some small chunks for texture.
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.
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.
In a microwave-safe bowl, combine chocolate chips and ½ teaspoon coconut oil. Heat in 15-second intervals, stirring in between, until smooth.
Dip each ball into the melted chocolate using a fork, letting excess drip off. Place on a parchment-lined tray.
While the chocolate is still soft, sprinkle with coconut flakes (or nuts/seeds).
Place the tray in the freezer for 10 minutes (or fridge for 30) until chocolate hardens.
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.

Notes

TIPS & VARIATIONS

Storage: Keep in an airtight container in the freezer for up to 1 month.

Plain Date Balls

Storage:
- Freezer: up to 1 month
- Refrigerator: up to 2 weeks
- Room temperature: up to 1 week (all in airtight container)

Serving & Enjoyment

Taste just like TWIX—especially delicious after chilling in the freezer for 10–30 minutes (but freezing isn’t required).
Perfect for serving guests, making ahead for parties, or keeping on hand to curb a sweet tooth.
The crunch of the tea biscuits is what makes these unique, though you can skip the chocolate for a lighter version.

Tips for Best Results

Soften dates: If using pitted dates and they feel dry, soak in warm water for 10 minutes, then drain well before blending.
Control texture: Crush biscuits finely for smooth bites, or leave some chunks for crunch.
Mess-free rolling: Lightly oil hands with coconut oil (or wear gloves).
Chocolate coating: Let melted chocolate cool for 1 minute before dipping—helps it coat thicker.
Batch-friendly: Double the recipe and freeze half—they store beautifully.

Variations ✨

Nutty boost: Add 2–3 Tbsp crushed walnuts, almonds, or pistachios.
Protein upgrade: Mix in 1 scoop of unflavored or chocolate protein powder.
Sugar-free coating: Use 2 Tbsp coconut oil + 2 Tbsp cocoa powder + 1 Tbsp maple syrup or honey instead of chocolate chips.
Flavor twist: Add a pinch of cinnamon, cardamom, or vanilla extract.
Kid-friendly: Roll in coconut flakes, crushed cereal, or sprinkles instead of chocolate.

Nutrition