No-Bake Cashew Coconut Balls
on May 04, 2020, Updated Jan 08, 2026
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These simple, healthy, no-bake cashew coconut balls are ready in 10 minutes with just 3 ingredients.
About the Recipe
These yummy energy balls are vegan, gluten-free and easy to whip up with just cashews, dates and coconut! They make a great snack on-the-go and are perfect for meal prep.
Feel free to swap the cashews for peanuts, pecans, walnuts, almonds or a mixture of nuts or you can try one of my many other energy ball recipes like Cranberry Sunflower Seed Energy Balls, Peanut Chocolate Chip Energy Balls or No-Bake Chocolate Energy Balls.
The dates and sea salt give them a salted caramel flavour that is delicious combined with shredded coconut. Part snack and part dessert, especially if you add chocolate chips, stash a batch in the freezer for a sweet treat any time.
Ingredients
- Coconut: Use medium or fine unsweetened shredded coconut.
- Dates: Any kind of date works as long as they’re soft and moist. If your dates are hard and dry, you’ll need to soak them in hot water for 15 minutes then drain well before using.
- Cashews: Look for “raw” cashews, they should not have any added oil or salt.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
Step 1. Add all the ingredients to a food processor and blend into a thick, sticky dough.
If it’s not sticking together, add 1 tsp of water, blend again and repeat as needed until it does. Usually just a splash of water should do the trick, and only if needed, if your dates were nice and juicy you shouldn’t have a problem!
Step 3. Use your hands to roll the dough into balls.
Storing
- Store in an airtight container in the fridge for up to 2 weeks or freezer for up to 3 months.
- They’re ok at room temperature for 3-4 days but will get soft if it’s warm. It’s recommended to keep them chilled.
More Energy Balls
- Coconut Goji Berry Balls
- Lime and Coconut Energy Balls
- Carrot Cake Energy Ball
- No-Bake Pecan Pie Balls
- No-Bake Oatmeal Raisin Cookie Dough Bites
No-Bake Cashew Coconut Balls
Ingredients
- 1 cup packed, soft pitted dates, 225 g
- 1 cup raw cashews, 100 g
- 3/4 cup unsweetened shredded coconut, 60 g
- 1/4 tsp sea salt, optional
Instructions
- Add all of the ingredients to a food processor and process into a thick, sticky dough you can press between your fingers.
- Use your hands to roll the dough into 15 balls.
Notes
Nutrition
Originally published on November 10, 2014.
made these balls just then, they taste Amazing! will definitely be making them again. and recommending them to friends.
someone commented that theirs just turned to a crumb, just add a couple more dates and keep processing, once the nuts heat up they release their oils and everything binds together wonderfully. 🙂
Thanks for the tips. It will definitely depend on how fresh your dates are too, if they’re fairly soft, the balls will hold together no problem! But like you said, adding a few more dates or soaking them beforehand will help if it’s crumbling.
how long do they keep?
You can keep them in the freezer for up to 2 months and in the fridge for a week or two.
Best raw balls ever!!! 🙂
Aww!! Yay!! I’m sooo happy to hear you like them. Thanks for the comment!
Just made these and they are delicious, great healthy snack without the guilt will be a recipe that will be getting done many times , thanks so much ????
Deryn, so fab thank you for your lovely recipes! If I needed a replacement for dates what would be best option? Flax with water to create same binding effect or egg whites if really necessary although not vegan friendly? Trying to keep sugar low. Thank you!! Jessamy
This recipe is so so simple I can’t really think of a replacement for dates that would be low sugar. You can replace them with raisins or dried figs but they would have a similar sugar content. You need something kind of soft and gooey to hold it all together. You could maybe leave out the dates and use a combination of nut butter and flax with some oats or something? Good luck!
Mine didn’t mash into balls together very well so I kept in my fridge as a topping. My kids ate it on their oatmeal, but I don’t eat oatmeal so I had to be creative. 1/4 of a cup of the cream off a full fat can of coconut milk, 1/4 of a banana (chopped) and this heavenly mix on top. It was amazing. Rivals any banana split I’ve ever eaten and I don’t feel gross after. Thanks for the recipe!
Yum!!!! Delicious.
They look tasty!
Thank you so much for sharing this vegan recipe! Most of the recipes people post online have some sort of dairy product in them that us lactose intolerant people can’t have so it’s nice to come across a vegan recipe every once in a while that is simple, has normal ingredients and looks delicious!
These look delicious! So simple! I can’t wait to try them out.