Vegan | Healthy Chocolate Covered Fruit & Nut Balls

12-16 Balls
40 min

Sticky dates, crunchy roasted almonds, plump raisins and chia seeds all come together to make these little chocolatey treats. Perfect for an after dinner indulgent treat or an afternoon ‘pick me up’.

This recipe, was developed as I was wanting to re create a healthier version of a well known UK fruit and nut chocolate bar that I used to enjoy, but no longer eat since going vegan. This is by no means a copy of that chocolate, it’s more of a ‘inspiration recipe’. These chocolate fruit and nut balls are so simple to make and are a ‘healthier’ chocolate treat, although they certainly don’t “taste healthy”.

These Fruit and nut balls are;

  • Loaded with fruit and crunchy nuts
  • Studded with chia seeds for the ‘crunch factor’ as well as a good source of protein and healthy fats.
  • Coated in dark chocolate to balance the sweetness of the dates
  • Sprinkled with  Cornish flaky sea salt – because sea salt and chocolate is a dream combination.

More tips and tricks for this recipe as well as more photos of these delicious morsels on the blog and my Instagram!

Vegan | Healthy Chocolate Covered Fruit & Nut Balls
Recipe details
  • 12-16  Balls
  • Prep time: 30 Minutes Cook time: 10 Minutes Total time: 40 min
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Fruit and nut balls:
  • (3/4 Cup) / 60g Oats (If GF – swap for gluten free oats)
  • (1/4 Cup) / 30g Chia Seeds
  • 1 tsp vanilla extract
  • (3/4 Cup) / 60g Roasted and roughly chopped almonds
  • (3/4 Cup) 60g roughly chopped raisins
  • (1 Cup) / 200g dates (pitted)
Chocolate Coating
  • (1 Cup) / 150g dark chocolate
  • 1 Tbsp Coconut oil

If your almonds are not already roasted – Pre heat the oven to 180°C spread the almonds out in a even layer on a baking tray and roast for 10 minutes, checking halfway to ensure they don’t burn! once roasted transfer to a cold plate and set aside to cool (I leave mine on the windowsill with the window open)
Whilst the almonds are cooling, prepare the other ingredients;
Roughly chop the raisins, add to a mixing bowl with: Oats, chia seeds, vanilla extract and dates.
Once cooled – roughly chop the almonds and add to the oat mixture.
Mix together and ‘squish’ the dates between your fingers until the mixture begins to come together.*
Use a TBSP spoon to scoop 1tbsp sized balls of the mixture and roll them between your palms to form them into balls – don’t worry if they aren’t perfectly smooth! It adds to the character and texture!
Place onto a tray and pop in the freezer while you melt the chocolate.
Melt 2/3 of the chocolate along with the coconut oil over a low heat in a bain-marie, ensuring the water does not touch the bottom of the bowl containing the chocolate.
Once melted add the remaining chocolate and remove the bowl from the heat, then stir until the remaining chocolate has melted.
Take the balls out of the freezer, and coat in the chocolate. **
Sprinkle with some flaky sea salt, then pop the coated balls into the fridge to set for a few hours / overnight.
Store in a airtight container
  • * if the mixture is a bit dry / not sticking together, add a few extra dates to bind it together.
  • ** To reduce mess – I use a cocktail stick or skewer to dip the balls into the melted chocolate
Basil and Bay
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