Blissfully Good Almond and Coconut Balls

Almond and Coconut Balls
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  • Yield : 14 to 16
  • Servings : 14 to 16
  • Prep Time : 10m
  • Cook Time : 0m
  • Ready In : 10m

Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrate

  • Dietary Fiber

  • Protein

  • Calcium

  • Iron

  • Potassium


I think these almond and coconut balls are close to being the perfect cookie recipe. Not only do they taste fantastic (blissfully good as it says in their name), they are also sugar free and gluten free.

The balls are sweetened with Stevia, a healthy sugar free sweetener.

These balls will harden when you refrigerate them, so take them out of the fridge about 30 minutes before you plan to serve them. It softens them up and makes them all the yummier.

These ball cookies are a great treat as a snack with tea or coffee. Kids will love them, so they make a great after school snack too. And they are so healthy, you won’t mind them having a few. Seems like a near perfect cookie to me.

Almond and Coconut Balls

diabetic recipevegetarian labelgluten free labelvegan labellow carb label


  • 1/2 cup almond meal (50 g)
  • 1/2 cup coconut flakes (30 g)
  • 1/4 cup sesame seeds (40 g)
  • 1 cup chopped mixed nuts, such as walnuts, cashews or pistachios (125 g)
  • 16 ounces almond or cashew butter, softened (170 g or 7 tablespoons)
  • 3 tablespoons tahini (45 ml)
  • 1/2 teaspoon vanilla extract (2.5 ml)
  • eight drops liquid Stevia
  • nuts, seeds or cocoa powder for coating. (See the list of possible alternatives below)


Step 1

Put the almond meal, coconut flakes (see below), sesame seeds, nuts, nut butter, tahini, vanilla and Stevia in a bowl. Mix it all together with a wooden spoon until well combined.

Step 2

Using your hands, take about a tablespoonful (not more or the balls will be too large) of the mixture and roll it into a ball. Roll the ball in the coating of your choice (see below), coating the balls well all over. You may need to press the balls into the seeds or nuts well to make sure they stick. Repeat until you have used all of the almond mixture. You should end up with 14 to 16 medium size balls.

Step 3

Place the balls on a flat tray in the refrigerator to firm up. Store the coconut balls in the refrigerator, well wrapped, until you are ready to serve them. Take them out to soften about 30 minutes before you want to eat them.

Step 4

Makes 14 to 16 balls.

Coatings to Roll The Coconut Balls In:

  • Finely chopped pistachios or a mix of pistachios and crumbled coconut flakes (see below).

  • Shredded coconut

  • Cocoa powder

  • Sesame seeds (toast half of them for a more interesting look and delicious taste)

  • Finely chopped walnuts, cashews or pecans

  • Cinnamon powder

Have you familiar with Coconut Flakes?

Coconut flakes are both healthy and delicious. They are strips of dried coconut that are lightly toasted to remove some of their moisture. Coconut strips are sold in prepackaged in bags and make a fantastic snack with surprisingly few calories. And coconut flakes are both gluten free and fairly low carb, so they are perfect for those on paleo or diabetic diets. Give them a try if you haven’t already.

If you are looking for healthy snack recipes, try these. You can’t get much better than a sweet treat that is sugar free and gluten free as well. I’m pretty sure you will want to add them to your “go to” cookie and snack recipes.

If you like these coconut balls, look here for more gluten free recipes.

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Almond and Coconut Balls

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