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Chocolate Coconut Date Bites
Chocolate, dates and coconut packs a mid-afternoon gluten free punch

By Marissa Schroder

Love chocolate? So do I. In fact, satisfying my sweet tooth was the impetus for a kitchen experiment that led to this delectable creation: chocolate coconut date bites. With just three pantry-staple ingredients, these sweet treats can be whipped up in no time (and they’re gluten free!). Pack them up for a mid-afternoon pick-me-up at work, a post-gym treat or use as an alternative to packaged energy bars on long training rides or runs.

The Health Benefits

Coconut is an excellent source of fiber and despite its sweet taste, is low in sugar. It’s also a great source of potassium and contributes to better bone health by improving the body’s ability to absorb magnesium and calcium. Dates are rich in dietary fiber and are a great source of iron, potassium and B-vitamins.


- 1/2 to 1 cup of milk chocolate chips (we used Hershey’s Chipits, semi-sweet work best), adjust to taste

- 30 dates (we like Medjool Dates)

- 2 cups of unsweetened coconut (medium desiccated)


- Pit and chop dates.

- Bring one (1) cup of water to a boil in a medium saucepan.

- Place dates into boiling water and reduce temperature to medium. Stir and mash dates until water is absorbed, flesh is broken down and mixture has a tar-like consistency.

- Remove mixture from heat and add chocolate chips. Stir in until melted and well mixed.

- Add in coconut and stir well to combine.

- Let cool until you can comfortably handle mixture. Roll/form 1-2 tablespoons of the mixture into round balls. Place completed balls onto a baking sheet lined with parchment or wax paper.

- Chill in fridge for at least an hour. Bites will firm up and can be transferred to a plastic bag, glass mason jar or Tupperware container. Makes about 30 balls.


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