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HERSHEY'S CHIPITS Dark Chocolate Chia Bites Recipe


40 minutes
Skill Level
24 bites

Discover this Dark Chocolate Chia Bites Recipe from HERSHEY'S CHIPTIS. This easy to make no bake recipe tastes great and makes up to 24 bites. Try it!

Ingredients & Directions

Prep Time
10 minutes
Chill Time
30 minutes


  • 1 cup
    pitted Medjool dates (250 mL)
  • 1 cup
    toasted almonds (250 mL)
  • 1 cup
    large flake oats (250 mL)
  • 1/4 cup
    chia seeds (50 mL)
  • 1/4 cup
    shredded coconut (50 mL)
  • 1/4 cup
    HERSHEY'S Cocoa (50 mL)
  • 3 tbsps
    almond butter (45 mL)
  • Coating:
  • 3/4 cup
    HERSHEY'S CHIPITS Dark Chocolate Chips (175 mL)
  • 1 tbsp
    coconut oil (15 mL)
  • 1 tsp
    flaked sea salt (5 mL)


Equipment Needed 
stovetop Stovetop
food processor Food Processor
heatproof bowl Heatproof Bowl
saucepan Saucepan
baking sheet Baking Sheet
wax paper Wax Paper
refrigerator Refrigerator

Soak dates in hot water for 10 minutes; drain.


Meanwhile, in food processor, process almonds until fine. Add oats, chia seeds and coconut; pulse until fine. Add dates, cocoa powder, almond butter and 3/4 cup (175 mL) chocolate chips; process until mixture comes together. Roll mixture into 24 balls; refrigerate for about 30 minutes or until firm.


Coating: Melt the other 3/4 cup (175 mL) chocolate chips and coconut oil in heatproof bowl set over saucepan of hot, not boiling, water. Dip balls into chocolate and shake to remove excess chocolate. Transfer to waxed paper–lined baking sheets. Sprinkle with salt.


Roll truffles in cocoa powder after dipping in chocolate if desired.