Almond Coconut Bullet Recipe
Make Almond Coconut Bullet Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Coating Ingredients
Method
Preparation
Soak Almonds
Place the almonds in a bowl and cover them with water. Let them soak for at least 4 hours or overnight. Drain and rinse before using.
Prepare Dates
If your Medjool dates are firm, soak them in warm water for about 10 minutes to soften. Drain before using.
Mixing
Blend Ingredients
In a food processor, combine the soaked almonds, coconut flakes, Medjool dates, almond butter, chia seeds, vanilla extract, and salt. Process until the mixture is sticky and well combined. Scrape down the sides as needed.
Forming Balls
Shape the Mixture
Once the mixture is ready, take small portions (about 1 tablespoon each) and roll them into balls using your hands. Place them on a parchment-lined baking sheet.
Coating
Prepare Coating
In a shallow bowl, mix together the additional coconut flakes and cocoa powder.
Coat the Balls
Roll each ball in the coconut and cocoa mixture until well-coated. Return them to the baking sheet.
Chilling
Refrigerate
Place the baking sheet with the coated almond coconut balls in the refrigerator for at least 30 minutes to firm up.
Serving
Enjoy Your Treats
Once chilled, the almond coconut balls are ready to serve. Enjoy as a healthy snack or energy bite!