These super healthy chocolate snack balls are so rich, fudgy, and delicious!
Healthy chocolate snack recipe
No bake chocolate bites are dipped in melted chocolate, resulting in a healthy snack that is totally addictive!
You will fall in love with the rich, fudgy texture.
Low calorie, gluten free, refined sugar free, vegan, and packed with protein, the decadent dark chocolate energy balls have absolutely no business tasting so good.
Pack them in a lunch box, or serve as a healthy after school snack. It is pretty much impossible to stop at just one.
Also try these Healthy Chocolate Chip Cookies
Ingredients for the chocolate snack bites
The recipe calls for cocoa powder or chocolate protein powder, pure vanilla extract, coconut oil or nut butter, a little salt, sweetener, and black beans.
Unlike many other chocolate snack balls, this one contains no dates, butter, corn syrup, powdered sugar, or heavy cream to achieve the rich and fudgy texture.
We have not tried substituting chickpeas, lentils, red beans, pinto beans, or anything else for the black beans. Be sure to report back for others if you experiment.
Feel free to use any nut butter or seed butter here. Options that work well include peanut butter, almond butter, cashew butter, hazelnut butter, or coconut butter.
For nut free chocolate snacks, choose sunflower butter or coconut oil.
Or turn them into double chocolate bites by going with Homemade Nutella or chocolate peanut butter or macadamia butter.
You can also change up the flavor by adding a fourth teaspoon of pure peppermint extract to make mint chocolate snack balls or a few drops of pure almond extract and a pinch of instant coffee granules for mocha bites.
Dip the finished chocolate snack balls in melted chocolate. Or roll them in unrefined powdered coconut sugar, diced toasted hazelnuts or almonds, chia seeds. Roll them in shredded coconut to make your own chocolate coconut balls.
Chocolate snack ball health benefits
If you’ve tried and enjoyed the famous recipe for Black Bean Brownies published on my blog many years ago, there is a good chance you will love this recipe too.
While beans in desserts may seem unusual to many Americans, they have been a staple ingredient in Asia for centuries, and for good reason.
Black beans are anti inflammatory and full of fiber, protein, vitamins, and antioxidants.
The cholesterol free superfood legumes also contain iron, calcium, magnesium, manganese, copper, phosphorus, potassium, folate, selenium, vitamin B6, and zinc.
Peanut butter provides additional protein and healthy fats, and cocoa powder is high in antioxidants, iron, and fiber.
Most importantly, these healthy chocolate snacks supply an immeasurable amount of endorphins due to their delicious taste!
Step by step recipe video
Watch the healthy chocolate snack ball recipe video, above
How to make healthy chocolate snack balls
Start by draining and rinsing the beans very well in a colander. This is an important step to remove salt and any bean flavor.
Add all of the ingredients to a high quality food processor.
While this can technically be done in a blender with a tamper, the texture is much better in a food processor.
Blend everything together until the mixture is completely smooth.
Use a spoon or a mini cookie scoop to form truffle shapes or balls, and place the homemade chocolate snack balls on a parchment lined plate.
Refrigerate or freeze until firm or while you prepare the optional chocolate coating.
Chocolate healthy snack balls
If you wish to cover the chocolate bites in melted chocolate, the easiest way to make your own chocolate coating is to carefully melt six ounces of chocolate chips or white chocolate chips in a microwave or by using the double boiler method.
Optionally, stir in two teaspoons of vegetable or coconut oil for a smoother sauce. Then dip each chocolate fudge ball into the chocolate coating.
Place on a parchment lined plate and let the chocolate set.
A second chocolate coating option is to stir together three tablespoons each of pure maple syrup, cocoa powder or raw cacao powder, and warm coconut oil. Dip the balls in the chocolate sauce, then refrigerate or freeze to set the coating.
Storage tips
These healthy chocolate snack balls are easy to transport, and they are a popular book club or party recipe.
It is fine to leave them at room temperature for a few hours in a cool environment.
Due to the possibility of the chocolate shell melting, we do not recommend these snack bites at outdoor summer events.
For optimum freshness, store leftovers in a covered container in the refrigerator for up to five days. Or freeze in an airtight covered container for up to about two months.
Healthy Chocolate Snack Balls
Ingredients
- 1 can black beans or 1 1/2 cups cooked
- 1/4 cup cocoa powder or chocolate protein powder
- 3 tbsp coconut oil or nut butter
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/3 cup pure maple syrup (or make keto No Bake Brownie Bites)
- optional 1/4 tsp pure peppermint extract or pinch instant coffee
- optional chocolate coating recipe above
Instructions
- Drain and rinse the beans very well. Blend everything until completely smooth. While a blender technically works, the texture and results will be much better in a food processor. Use a spoon or mini cookie scoop to form balls or truffles. Place on a parchment lined plate. Roll in shredded coconut, or refrigerate while you make the optional chocolate coating recipe above. View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Snack Ideas
Marni says
HELP! I am making these for a large party TONIGHT and doubling the recipe, and I don’t have enough coconut oil. Can I add olive oil?
A H says
You can try it, but be prepared for a result that may not be what you expected. Let us know how it works, if you do experiment.
Natasha says
Don’t be scared of the term ” bean dessert ” guys! There are wonderful, and I recommend them to anyone who likes chocolate.
kara in indiana says
these ARE amazing! thank you for a great recipe that i will share and use over and over. my children and i think these are the best! (one child doesn’t even like brownies, but he devoured these).
Amy says
I loved making the brownies I actually went back to my bookmark for them and started looking around and seen the fudge balls ! I didn’t have any coconut oil left so I opted for the PB since my fiance’ is a huge fan of it , they turned out awesome ! Thank you !
Niki says
These were so so yummy! I had the intention of making them for a work potluck, but instead ate the entire batch of batter. Hmm. Better luck next time? On a side note, this makes a FABULOUS chocolate ice cream base once it’s thinned down with milk (I used almond). Dang. This is my new go-to chocolate ice cream recipe. My husband loved it, and he doesn’t like chocolate, or any of my other healthy dessert attempts. Thanks for the awesome recipe!
Sarah says
How long do these last in the fridge?
Jason Sanford says
Maybe a week?
Christina says
I freaking love these things and have given this recipe to at least 10 friends. I always triple or quadruple the recipe so I can give some away and freeze some. I’ve tried several add ins / ons with great success, such as: pecans, chopped and mixed inside the fudge and/or rolled on the outside, rolled them in coconut, rolled them in cacao, sprinkled a tiny bit of sea salt on top of the coating, and NEXT I’m gonna do crushed candy cane on the outside. The skies the limit with these babies and Noone can ever believe they’re made of beans. <3
Amy says
I’ve been making these for years and they always perfection, always hit the spot. Kids love them so they’re brilliant for birthday parties and if I’m too lazy to make them into balls, I triple the recipe and put it in a tin and make a slice instead. Sooo good!
Nicole says
Love this! It was exactly what I wanted with some leftover blackbeans. I tried the sub of peanut butter for olive oil and they turned out great, but can’t compare it to the original. I also subbed one medjool date for the sugar and added in a few mini chocolate chips. I only got 7 balls with my cookie scoop so will double up next time. Will share with my toddler, that will be the true test. Thanks for the recipe!
Dominique says
Hi, these look delicious! Do I need to put a coating around your healthy chocolate snack balls? What happens if I don’t? Can they be rolled in powdered sugar?
Aimee says
It says in her post that you don’t and that you can roll them in powdered sugar.
Robyn Cerone says
Question: could you add some puffed quinoa for crunch, or would they not stay together?
CCK Media Team says
Sure, you absolutely could!
Jacoe says
I made these and used almond butter. The mix was a little too soft to roll so I dropped onto wax paper and popped in freezer. I decided to skip dipping in chocolate.
I am very pleased with the results. Sweet but not overpowering. Cannot taste beans. This is a keeper.
Janet says
I haven’t tried this recipe yet, it looks delicious.
Am I able to substitute olive oil for the coconut oil? I think it’s a healthier option
CCK Media Team says
We are not at all sure how that would taste but it shouldn’t affect the texture.
Gina says
Fantastic, lovely recipe. Many thanks for sharing this.
Jim says
Just made these, subbed in peanut butter and mostly date paste with a little maple syrup. They are soft at room temperature, but GREAT from the refrigerator or freezer.
another winner!
Lisa says
Is the coconut oil the liquid oil, or the white solid coconut oil? I used nut butter because I was unsure, but would like to try it with the oil this time. Thanks!
Meaghan Trantow says
Your blog is a breath of fresh air in the often stagnant world of online content. Your thoughtful analysis and insightful commentary never fail to leave a lasting impression. Thank you for sharing your wisdom with us.
Shari Dickerson says
Have Mercy!!! This is so darn good. If you want chocolate and healthy, go for it. I used natural almond butter, chunky. Used 4 dates and a splash of maple syrup. Super
Nancy Jackson says
I take a blob of this dough, pat it out smooth and as thin as I can, then I wrap it around a frozen sweet dark cherry, and seal it all the way around. Then I let them sit out at room temperature so that there is a liquid-y interior. It is what I have always wanted chocolate covered cherries to taste like! I tried it with the chocolate coating around it, but I liked it better without.