glutenfree_chocolate_balls_FPThese little gluten-free energy balls are great if you are craving for something sweet. They are made without added processed sugar, with the sweetness added from dates, shredded coconut, and dark chocolate. They are really easy to make and your kids can help you roll them up and eat them during the process. You can make these any time – they only have 6 ingredients.

Gluten free chocolate balls
3382 calories
378 g
9 g
211 g
37 g
151 g
710 g
92 g
243 g
0 g
46 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3382
Calories from Fat 1805
% Daily Value *
Total Fat 211g
Saturated Fat 151g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 38g
Cholesterol 9mg
Sodium 92mg
Total Carbohydrates 378g
Dietary Fiber 65g
Sugars 243g
Protein 37g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 260 grams Medjool dates
  2. • 75 grams almond flour
  3. • 6 grams cacao powder
  4. • 25 grams oats
  5. • 150 grams dark chocolate (70% cacao or greater)
  6. • 200 grams unsweetened shredded coconut
  1. 1. Pit the Medjool dates and cut them up roughly with a knife
  2. 2. Put the dates in a bowl with almond flour, cacao powder and oats. Use your hands to mix and gather everything into a big ball, and then reshape into smaller balls about ¾-inch, continuing until there is nothing left.
  3. 3. Melt the chocolate by first bringing about 1 inch of water in a small saucepan to boil. Then rest a larger diameter heat-proof bowl on top of the saucepan; making sure the bottom of the bowl doesn’t touch the water in the saucepan. Add chocolate to the bowl, and stir occasionally as the chocolate softens. Remove the bowl from the heat when there are only a few chunks left.
  4. 4. Place the shredded coconut in a wide bowl.
  5. 5. Use a spoon to dip the small date balls into the chocolate on at a time, transferring each one to the bowl of shredded coconut. Roll and cover each ball with coconut, and transfer to a sheet of parchment paper or wax paper. Continue until all balls are covered with chocolate and shredded coconut.
  6. 6. Transfer the balls to the refrigerator and let the chocolate harden. Once they harden, they are ready to be enjoyed anytime. You can store them in an airtight container in the refrigerator.





Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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