Healthy Vegan Coconut Date Caramel Bliss Balls! Enjoy them as a handy energy bite, a satisfying dessert, or a cheerful snack to curb cravings while fueling your day with wholesome goodness.

These Healthy Vegan Coconut Date Caramel Bliss Balls are naturally sweetened with luscious dates, delivering a plant-powered punch of energy and flavor. Each bite bursts with tropical coconut notes, complemented by toasty pecans for a satisfying crunch that feels decadently indulgent without the guilt. The date-based sweetness means no refined sugars, making them a wholesome snack that’s gluten-free, vegan, and naturally nourishing.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

If you’re on the hunt for a delicious, sweet treat that’s free of refined sugar and packed with caramel inspired flavors, give these lovelies a try. They’re incredibly tasty, with that irresistible date sweetness balanced by the toasty crunch of pecans and the creamy coconutty finish.

You gotta try this one for yourself!

Tips for Success:

• Flavor Profile: These Healthy Vegan Coconut Date Caramel Cookies are naturally sweetened using dates and are full of coconutty deliciousness with bursts of pecans and gooey caramel flavors. They are the perfect pick-me-up to help you power through until your next meal. Perfect as a snack or treat.
• Baking the Rolled Oats: Baking the rolled outs brings out the nuttiness of the oats.
• Single Layer: Be sure to create a single layer of the coconut, oats, and pecans to ensure that everything becomes nice and toasted. Watch carefully to ensure that they do not burn. Do not simply slide all the toasted pecans into the bowl (for pouring), make sure you pick out any small pieces that are overly browned.
• Watch the Coconut Closely: You will know when the coconut, pecans, and oats are toasty when the coconut turns golden brown. Began watching the oven carefully at the 5-minute mark. We found that right at 8 minutes is perfect, but going any longer will quickly burn the coconut.
• Medjool Dates: Medjool dates are naturally very soft and pliant. They work perfectly with this recipe because of this. Test the dates, squeeze them, they should be very soft and gooey. If you have dry dates, place them in a bowl, cover with boiling water, and allow to sit for 30 seconds. Discard the water and place into the food processor at the appropriate time.
• Weight of the Medjool Dates: We used 9 Medjool dates which weighted 4.8 oz. with pits and 4.3 oz. without the pits. We liked to buy Medjool dates with the pits not removed simply because they appear to last longer than pitted dates.
• Peanut Butter: You will not be able to discern the peanut butter flavor; however, it does add depth of flavor and coupled with the dates gives caramel vibes. If you wish, you can skip the peanut butter by adding an equal amount of almond butter. However, if you have it (peanut butter) on hand, then use it, otherwise just add an additional teaspoon of almond butter.
• Rolled Oats: We like to use gluten free whole grain rolled oats as they are just a tad bit softer than regular whole grain rolled oats. You can use either regular whole grain rolled oats or gluten free whole grain rolled oats. Do not use instant oats.
• Almond Butter Substitutes: You can try the typical almond substitutes: cashew butter, other nut or seed butters with the understanding that the flavor and texture will change accordingly.  You may need to adjust/add ingredients to compensate.  We have not tested any substitutions.
• Chocolate Chips/Tahini: The tahini is not discernable, it simply creates a runnier chocolate which helps with dipping or swirling.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the
  ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 14 days in the refrigerator.  Store in a covered air-tight container.

These bliss balls freeze well.

Pantry Products:

• Almond Butter: We used Artisana Organics Raw Vegan Almond Butter.  Feel free to use your favorite raw almond butter in this recipe.  Read the label, make sure the only ingredient is raw almonds.  Do not use a salted or sweetened almond butter.
• Rolled Oats: Use gluten free whole grain rolled oats, not instant oats. We used Bob’s Red Mill Organic Rolled Oats (Whole Grain), Gluten Free.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Food processor
• Medium-sized stock pot
• Small (1 Tablespoon) cookie scoop (optional)
• Large (14×20) baking sheet

If you try these wholesome treats, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Healthy Vegan Coconut Date Caramel Bliss Balls

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 25 Minutes
• Cook Time: 8 Minutes
• Total Time: 33 Minutes
• Yield: 23 Bliss Balls 1x
• Category: Dessert
• Method: Stovetop, Oven
• Diet: Vegan

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Description

These Healthy Vegan Coconut Date Caramel Bliss Balls are naturally sweetened with luscious dates, delivering a plant-powered punch of energy and flavor.

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Ingredients

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Bake Ingredients:

• 1 ½ cups unsweetened shredded coconut
• ½ cup chopped pecans
• ½ cup rolled oats * 

Date Caramel Ingredients:

• 9 Medjool dates, pitted *
• 1/3 cup unsweetened plain plant milk
• 2 Tablespoons + 1 teaspoon almond butter *
• ½ teaspoon natural peanut butter *
• 1 teaspoon vanilla
• ¼ teaspoon sea salt *

Optional Chocolate Bottoms or Swirled Toppings:

• ½ cup to 1 cup chocolate chips
• ¼ teaspoon tahini (optional)
• Sprinkle flakey sea salt

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Instructions

1. Preheat the oven to 300 F, center rack.
2. Place the shredded coconut, chopped pecans and rolled oats onto a large baking sheet, spread it out evenly into single layers. Place into a preheated 300 F oven for 8 minutes*, then remove and allow to cool. Note: Watch the baking sheet carefully to ensure that the coconut, pecans, and oats do not burn.
3. Once the coconut/pecans/oats are cooled (or just slightly warm), place them into a bowl for easy pouring, set aside.
4. Place the Medjool dates into a food processor and process until finely chopped, then place into a medium-sized stock pot. Place all the remaining Date Caramel Ingredients into the stock pot, stir well to mix and incorporate all the ingredients. Heat over medium heat until boiling, stirring constantly.
5. Once boiling, stir until thick and homogenous, then remove from the stove.
6. While the mixture is still hot, stir in the toasted coconut, pecans, and oats. Mix and stir until all the toasted ingredients are completely coated and everything sticks together nicely. This may take several minutes of pressing the toasted ingredients into the sticky caramel mixture.
7. Test for stickiness by scoping up a tablespoon of the mixture and pressing it into a small ball by rolling it in your hands into a ball. If everything sticks together well, then you are good to go. If the mixture does not stick together, simply stir in a teaspoon of almond butter.
8. Scoop up 1 tablespoon (or a small cookie scoop) of the mixture, roll and firmly press into a firm ball and set on a plate. Repeat until all the mixture has been rolled into smooth, firm balls.
9. Place the plate of balls into the freezer for 30 minutes to firm up. If not using chocolate, skip to Step 12.
10. In the meantime, Placer the chocolate chips and tahini into a small bowl, melt the chocolate (and tahini) in the microwave for 30 seconds, then stir vigorously, continue in 10 second intervals until the chocolate chips are melted, smooth, and runny.
11. Place wax paper, parchment paper, or silicone pads onto a plate or baking sheet. Remove the balls from the fridge or freezer and dunk the bottoms into the melted chocolate, hold for 10 seconds (the cold cookie balls will instantly start to firm up the warm chocolate), then place onto the wax paper lined plate. Continue until all balls have been dunked. Or simply drizzle the tops with melted chocolate (or do both). Or completely coat in melted chocolate and sprinkle with a little flakey sea salt. Place the plate (or cookie sheet) into the refrigerator to allow the chocolate to continue to firm up.
12. Once firm, move to an air-tight container, then store them in the refrigerator. They also freeze well.

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Notes

Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used. 

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings:  Makes 23 Bliss Balls

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