When the craving strikes for German chocolate cake, these chocolaty, coconutty, pecan-filled energy bites come to the rescue fast! They’re rich, decadent, satisfy your sweet tooth, and come together in just 25 minutes with 9 simple ingredients.
They’re a filling snack or treat to enjoy throughout the week or share with friends. Did we mention they’re vegan, gluten-free, and naturally sweetened? Energy bites for all! Let us show you how it’s done!
How to Make German Chocolate Cake Energy Bites
These decadent bites of goodness start with toasting coconut and pecans to bring out their richness and create energy bites with a serious resemblance to German chocolate cake!
We pulse the toasted pecans and coconut in a food processor, reserving some of the mixture for a pretty garnish and subtle crunch at the end.
Then, we get to the really good stuff. Toasted pecans and coconut combine with dates, cacao (or cocoa) powder, vanilla, salt, and almond butter.
It’s so simple, but the combination tastes like pure magic!
We finish off these bites with a melted chocolate + coconut oil “frosting” and sprinkle them with the reserved chopped pecans and coconut.
We hope you LOVE these energy bites! They’re:
Rich
Decadent
Satisfying
Nutty
Chocolaty
& Flawless!
We’re kind of obsessed and think you will be, too! Bring these bite-sized treats to gatherings to share with friends or keep them in the refrigerator or freezer for a little self-care all week (or two) long.
More Energy Bite Recipes
- Almond Joy Energy Bites (6 Ingredients!)
- Orange Cardamom Energy Bites (No-Bake!)
- 5-Ingredient No-Bake Cookie Energy Bites
- Mango Energy Bites
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
German Chocolate Cake Energy Bites
Ingredients
- 1 ¼ cup raw pecans
- 2/3 cup unsweetened shredded coconut
- 3/4 cup packed pitted dates (measured after pitting // medjool are best // if especially dry, see notes)
- 1/4 cup cacao powder or unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 1/4 tsp sea salt
- 2 Tbsp creamy almond butter (or other nut or seed butter)
“FROSTING”
- 1/3 cup dairy-free semi-sweet chocolate chips (we like Enjoy Life)
- 1/2 tsp coconut oil
Instructions
- Preheat oven to 350 degrees F (176 C). Add pecans to a bare baking sheet and toast for 7 minutes. Then add coconut and toast both together for 2-5 minutes until fragrant and lightly browned, watching closely and tossing/stirring after 2 minutes to ensure even cooking. Remove from the oven and let cool slightly. Transfer to a food processor and pulse a few times until no large pieces of pecans remain (see photo). In a small bowl, reserve 1/4 cup (30 g) toasted pecans and coconut for coating the exterior of the bites (adjust amount if altering the default number of servings).
- Pulse the remaining pecans and coconut into a fine meal, then add pitted dates, cacao or cocoa powder, vanilla, salt, and almond butter. Pulse until the mixture is broken down and crumbly — we like to stop before it becomes completely dough-like so that the bites maintain some texture. It should stick together when pressed between two fingers; if still dry and crumbly, continue processing until it is sticky enough to form into a ball. If too dry, you can add a bit more almond butter — we didn't need any extra, though.
- Scoop out 1 ½ -Tbsp amounts (we like this scoop) and roll into balls. If making the default number of servings, there should be ~14 balls. Place them on a parchment-lined plate.
- “FROSTING”: To a small glass or metal bowl, add chocolate chips and coconut oil. Carefully place the bowl on top of a saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain — ~5 minutes. You can also melt the chocolate and oil in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate mixture from heat.
- Drizzle the melted chocolate mixture over the bites, then sprinkle with the reserved pecans and coconut before the chocolate hardens. Enjoy right away or transfer to the fridge until the chocolate has set – about 10-15 minutes.
- Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.
Video
Notes
*If you don’t have a food processor, you can try using a blender, but dates can be tough for blenders due to their sticky nature, so use a low speed if possible and pulse rather than blending.
*Nutrition information is a rough estimate calculated with the melted chocolate “frosting.”
*Prep time does not include optional chilling of the bites.
Teresa says
I’ve made these more then once and they are so delicious. I even make them for gifts a Christmas!
Yay! We’re so glad you enjoy this recipe, Teresa. Thank you for sharing! xo
Kim says
Absolutely delicious! I used tahini and sun butter in place of almond butter. I also used a bit more coconut. I used Dutch processed cocoa.
I made these for an upcoming trip, but I’m not sure they’re going to last the four days until we go. My husband adores them, and so do I!
Thanks for a great recipe with few ingredients.
We’re so glad you and your husband enjoy these energy bites, Kim. Thank you for the lovely review and for sharing your modifications! xo
Kim says
Also, I didn’t make the icing. They are delicious as is and needed nothing to gild the lily.
Jan says
Yum, Yum, Yummy…wish I had doubled the recipe.
I used peanut butter and also added some to the chocolate
Drizzle. So good!
Thanks for another delicious recipe. 😋
Ooo yum! Thank you for sharing, Jan! xo
Tanya says
I’ll start by admitting that I modified the recipe, but it still turned out delicious and thought I would let other readers know to just go ahead and make these! I had no pecans so I substituted walnuts. And I was too lazy to toast the coconut or walnuts so I just used them au naturel. I wasn’t sure if I would ice them, so I didn’t reserve any mixture for sprinkling. This might be the reason I needed a little more almond butter, but no issues getting it to the right texture for rolling. I was seriously impressed by how delicious they are! When I have pecans I will try again and follow the recipe more closely. In any case, these are such a great vegan, GF, refined-sugar-free treat!
Amazing! Thank you for sharing, Tanya! xo
Ashley Feigley says
These were a 10/10. My whole family loved them. Will have to double the recipe next time!
Whoop! We’re so glad to hear it, Ashley. Thank you for the lovely review! xo
Amelia says
These are amazing. Probably the best date energy ball recipe I’ve ever had.
Wow! We’re so glad you’re enjoying them, Amelia! Thanks so much for the lovely review. xo
Carol says
These are delicious! Perfect mid afternoon snack….Im just afraid I’ll eat them all in one sitting! I did have to add alittle more almond butter.
We’re so glad you enjoy them, Carol! We can definitely relate to the desire to eat them all in one sitting. Thank you for the lovely review! xo
Nicole says
Can these be frozen and if so, for how long?
These are an absolute regular in our house – we love them!
Yes, they will keep in a sealed container in the freezer for at least 1 month. They may get a little bit of freezer burn after that, but would be good for up to 6 months.
Nicole says
Absolutely delicious!! At the very end, I mixed in (by hand) a small batch of unsweetened dried cherries – that made it extra special. Since I can’t eat almonds, I use creamy peanut butter, still comes out great. I keep the balls in a tin in the fridge and like them even better when they have rested a few days. Total keeper!!
Ooo, yum! Thank you for the lovely review and for sharing your modifications, Nicole! xo
Viktoriya says
Wow. So delicious. This really helped my sweet cravings! And they’re satiating, so i didn’t feel like i had to eat the whole thing in one sitting, though i easily could have. Thank you!
We’re so glad you enjoy them, Viktoriya! Thank you for the lovely review! xoxo
Molly says
Absolutely heavenly!! Super easy to make and the perfect treat. I used regular unsweetened coconut flakes (not shredded) and I think it gave it a great texture. I also used 72% dark chocolate and it balanced out the sweetness. Definitely will make again!
We’re so glad you enjoyed them, Molly! Thanks so much for sharing! xo
Tracy says
I’ve been working my way through your bars and this one is another major hit! I didn’t roll the mix into balls, just pressed it out in a pan and topped with the chocolate…. They’re like little candy bars! Delicious! Thank you!
Great idea, Tracy! We’re so glad you’re enjoying them! Thanks so much for sharing! xo
Deb says
These are AMAZING! Going on my 10th batch lol. Can’t seem to get enough. It’s a great little chocolate snack and pick me up :). I followed the recipe exactly- no modifications needed! Easy to make. Used my 3.5 cup kitchenAid food chopper. Just barely big enough but it works. Looking for a larger processor now to make it a little easier to keep making them 😂
Whoop! We’re so glad you’re enjoying them, Deb. Thank you for sharing! xo
Ruthie says
Making these with other nuts a possibility? Thank you
Hi Ruthie, we think walnuts, almonds, or cashews would work here!
Sadye says
YUM! I made without the frosting and still loved them.
Yay! Thanks for the great review, Sadye!
Kashish yadav says
It’s was delicious in test. I looks amazing
Teresa says
My husband loves these as do I. I think they are his new fav. I made them this holiday to share as a treat with family and friends! Great recipe!!
We’re so glad you enjoyed them, Teresa. Thanks so much for the lovely review! xo
Sherri says
Hey Dana, my friend can’t eat chocolate and I really want to make these for her, do you think I could sub carab
Hi Sherri, that might work, but we haven’t tested it! We’d suggest carob powder for the bites and carob chips for the “frosting”. Let us know if you try it!
Ann says
One more thing- I love cookbooks and food/recipe blogs and read a lot of them. Minimalist Baker is my first go to if searching for a recipe or inspiration. I probably have made more recipes from this source than any other, and this recipe might be my favorite. (so far!)
Ann says
This recipe is soooo good. I used my own homemade “nutella” in place of the almond butter. It’s the perfect snack or dessert- healthy enough to be a guilt free pick me up and decadent enough for a sweet treat. It would be good without the frosting if you wanted to make it even healthier. I was dubious because I don’t usually like shredded coconut but it’s caused me to rethink that and opened up a lot of new recipe possibilities for me.
Yum! Thanks so much for the lovely review, Ann. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Tina says
I have tried many date-based energy bites and these are the best by a loooong shot. SO SO delicious. I followed the recipe exactly and it is so well balanced. My partner who is usually tough to sell on “healthier options” LOVES these. Have made them several times already for ourselves, or to take to backyard socials, and camping recently too. Thank you for this excellent recipe!!
Aw, thank you SO much for the lovely review! We’re so glad you and your partner enjoyed them, Tina! xo
KMAC says
This is soooooooo good! I don’t mean just good, I mean amazing! I followed the recipe exactly except I used peanut butter instead of almond butter bc that’s what I had on hand. I dunked the balls in the chocolate bc it was a little too thick to drizzle. Thanks for sharing this recipe , I’ll definitely be making it again.
Woohoo! So glad you enjoyed. Thanks for the great review, KMAC!
Sam says
I have been making Minimalist Baker recipes for years now, and I’ve always loved how simple and easy-to-follow the recipes are! German Chocolate Cake is one of my favorites, and this recipe is AMAZING. The toasted pecans and coconut really put it over the top. I will definitely be making this again as a healthier treat option when I get those late night cravings for something sweet!
Aw, YAY! We’re so glad to hear it, Sam! Thank you for the lovely review! xo
Ariana says
Oh wow, these are so good! I think the depth of flavor is better than any German chocolate cake I’ve had. Easy and toasting the pecans and coconut takes it to the next level. Super satisfying, thank you for another winning recipe!
Woohoo! Thanks so much for the great review, Ariana!
Rachael says
These are too too good! I knew as soon as I saw the recipe that I was in trouble. They taste super naughty, I love that they’re so sneakily wholesome! And one is enough, they are decadent! Thank you for this lovely recipe!!!
We’re so glad you enjoy them, Rachael! Thank you for the lovely review! xoxo
Nicole says
These are amazing! So quick and easy too. I skipped the frosting since I’ll be taking these camping and it’s summer here so I don’t want the bites to end up a melty mess, but the leftover pecan/coconut mixture still stuck to the bites ok without the frosting and they still taste decadent.
Whoop! Thank you for the lovely review, Nicole!
Laurie says
Fantastic!!
Pecans, coconut, and chocolate = dynamite cake bites!
YES! We’re so glad you enjoyed them, Laurie! xo
Mathilde says
These were delicious! My whole family loved them, including a picky 4 year old. Pecans are hard to find where we live in Greece, so I substituted with toasted walnuts. Mine were not sticking easily (I probably needed a few more dates) so I melted the chocolate chips (minus the coconut oil) and added them into the recipe instead of the frosting.
Thank you for another great recipe!
We’re so glad you and your family enjoyed them, Mathilde! Thank you for sharing! xo
Emily says
Holy crap! I’m not a huge date ball person because they taste too healthy but these are as good as brownies, for real. I found mine were a bit bitter so I added a Tbsp of honey and they were perfect. My partner and I maybe ate the whole batch in 24 hours so I’m making them again tonight. Will try with 50/50 pecans and walnuts because pecans are expensive.
Right?! We’re so glad you enjoyed these, Emily! Thank you for sharing! xo
Haley says
These are the perfect little treat! They’re verrrry chocolaty so one is just enough to hit the spot :)
Agreed! Thank you for the lovely review, Haley! xo
Sherri says
Wow, I think I have found my favorite energy bite and that is saying a lot since I’ve loved all of them that I have made . Dana you have done it again.
Whoop! We’re so glad you enjoyed this recipe, Sherri. Thank you for sharing! xo
Suzuki says
I echo Zopi, UNBELIEVABLY DELICIOUS!!!
Seriously, so good – I went a bit low on the dates (trying to be healthier ;) and often find the date flavour a bit overwhelming), so the base tastes nuttier, and the super yummy toasted flavour really stands out. Then the chocolate topping! Only a little bit, but just the right amount. Perfection, for me anyway. Absolute favourite new recipe. Thank you Dana and MB team!
Whoop! We’re so glad you’re enjoying them, Suzuki. Thank you for sharing! xo
Amora says
Anything that could be used instead of pecans? :)
Hi Amora, pecans are part of what gives german chocolate cake its classic flavor, but if you’re okay with the taste being different we think walnuts, almonds, or cashews might all be good options. That said, we haven’t tried any of those in this recipe and cannot guarantee results (we’d also suggest skipping the roasting if you give any of them a try). Hope this helps!
LynneyC says
German Chocolate cake is my favorite! I made these today and they are decadent! Every recipe of yours I have made has been delicious and easy to modify as needed depending on dietary challenges or what I have on hand. I used pecan butter and a combination of Halawy and Khadrawy dates. I’ve been ordering from 7 Hot Dates / Bautista Organic Dates ever since you posted about them! Best. Dates. Ever. Thank you, Dana, for sharing your recipes and for all the time and effort you put into creating and perfecting them!
We’re so glad you enjoyed them. Thank you so much for your kind words and support! xo
Zopi says
These are unbelievably delicious . Plus they are quick and easy to make as a go-to snack. Love how the ingredients marry each other. I am obsessed with the recipes on your blog Dana and this one is surely a winner, just like so many of your other recipes. Thanks for inspiring so many people with wonderful recipes!
We’re so glad you’re enjoying them Zopi. Thank you so much for your kind words and support! xo
Chantelle says
These look so good! What can I use instead of dates in this recipe? I’m on a low FODMAP diet. Thanks!
Hi Chantelle, unfortunately dates are pretty important for the right taste and texture here, and we cannot guarantee results without them. You could possibly try using maple syrup if you can have it, or maybe try using more almond butter for added moisture, and sweetening to taste with stevia? You may need to add more of other ingredients as well to achieve the right texture. Hope this helps!
Thaina says
Thank you for sharing all these amazing recipes, this is my favorite food blog!
As here in Greece the pecans are not native, and we have plenty of almonds and walnuts, do you think I could use it instead?
Hi Thaina, thank you so much for the support! Walnuts will definitely work in place of the pecans. Hope you enjoy!
Roxanne says
Can these be made into no- bake German chocolate energy bites? :)
Hi Roxanne, do you mean without roasting the pecans and coconut? You can certainly skip that step if you prefer, though it does help enhance the classic flavor of the bites. Hope this helps!