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Categories Staying Healthy

No-Cook Chocolate Coconut Ladoos

Author July 7, 2025

These coconut ladoos? Basically if a brownie and a mithai had a no-bake baby. Soft prunes, walnuts, cocoa, and cardamom—all blitzed into fudgy little bites that roll like truffles and eat like tradition. No cooking, no sugar crashes, just coconut ladoos with main-character energy.

Six smooth and glossy chocolate coconut ladoos arranged on a white marble cake stand.

Sweet Cravings, Meet Your Match.

Let’s be honest—sometimes, you don’t want a swap or a compromise. You want something rich, chocolatey, and real. But you also want to feel your best after eating it.

That’s where these delights come in. They’re fudgy and decadent but built with ingredients that do something—a non-negotiable for me as a dietitian who believes flavor and function should go hand in hand. Prunes for fiber and natural sweetness, walnuts for that luscious fat, and cocoa for a dark, rich finish. Think: brownie bite meets South Asian soul.

No baking. No sticky syrup stage. Just one bowl, a food processor, and a few pantry staples. Perfect for Eid trays, post-workout snacks, or a midweek pick-me-up when your sweet tooth kicks in hard, but your schedule (and hormones) say no. I make these for school snacks, post-workout treats, and those 9:42 pm “I need something sweet” moments.

They never disappoint. And if you’re into these, you’ll probably love my Pistachio Apricot Ladoos, too—different vibe, same energy.

Why My Ladoo Recipe Is Different

There are a lot of coconut ladoo recipes online. Most lean heavily on condensed milk or sugar syrup. And while those are nostalgic and delicious, this version is for the modern mithai lover who wants indulgence with intention.

  • No condensed milk. No stovetop. No need to baby the mixture.
  • Naturally sweet. Prunes and maple syrup add caramel-like depth.
  • Fudgy meets chewy. The combo of walnuts, coconut, and cocoa gives each bite serious texture.
  • One-bowl wonder. Just blitz, roll, chill.
  • Still tastes like a treat. Cardamom gives it that unmistakable Desi dessert whisper.

This Is How I Get That Perfect Fudge-Coconut Bite Every Time

When a quick Indian sweet recipe actually delivers big on flavour and texture, it’s a keeper. These don’t just come together fast—they hold their shape, taste rich, and satisfy that sweet craving. Here’s how I make sure every batch turns out just right.

Overhead view of measured ingredients for no-cook chocolate coconut ladoos, including prunes, oats, shredded coconut, walnuts, cocoa powder, and spices.
Make sure your prunes are soft and sticky—if they’re feeling stiff, soak ’em. And please, crush your own elaichi. That floral hit from fresh pods? Game-changer. Also, I forgot to show the maple syrup here…oops!
Unblended ingredients for chocolate coconut ladoos in a food processor, including oats, coconut, cocoa powder, prunes, and walnuts.
Use a food processor over a blender. The wide base and S-blade help break down sticky ingredients like prunes without jamming or overheating the motor. Bonus: no spatula scraping every two seconds.
Chocolate coconut ladoo mixture blended in a food processor, dark and sticky with visible texture.
Don’t stop blitzing too soon. You’re looking for sticky, clumpy magic—like rich chocolate soil that holds its shape when pressed. A slight shine and a bit of oil release? That’s your signal the walnuts and coconut have done their job. Stop there.
Roughly shaped chocolate coconut ladoo mixture on a white plate, pre-rolling stage.
Don’t stress about shaping yet. First, roughly divide the mixture into 8 portions. It’s the easiest way to get even-sized ladoos—and makes final rolling way less fussy.
Eight perfectly rolled chocolate coconut ladoos arranged on a white plate, ready to chill.
Roll gently—no need to press hard. The mixture holds its shape without sticking, so keep it easy and let the ingredients do the work.
Close-up of three chocolate coconut ladoos stacked on a marble and wood pedestal, against a golden yellow background.
I love how the deep chocolate color pops—no coating is needed. But if you prefer, you can chill them before serving or roll in extra coconut. They stay fudgy in the fridge for days… if they last that long.

Tried this recipe? Drop a rating, leave a comment, and make sure to tag me on Instagram @DesiliciousRD. I can’t wait to see your creations!

Desi~liciously Yours, Shahzadi
Group of chocolate coconut ladoos on a white marble pedestal with a wooden base, styled against a golden textured wall.

Print

No-Cook Chocolate Coconut Ladoos

These coconut ladoos? Basically if a brownie and a mithai had a no-bake baby. Soft prunes, walnuts, cocoa, and cardamom—all blitzed into fudgy little bites that roll like truffles and eat like tradition. No cooking, no sugar crashes, just coconut ladoos with main-character energy.
Course Snack
Cuisine Indian
Diet Diabetic, Gluten Free, Halal, Hindu, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword chocolate, coconut, ladoos, prunes
Health Benefit Anti-Inflammatory, Gut Healthy
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 ladoos
Calories 125kcal
Author Shahzadi Devje
Cost $8

Equipment

  • 1 food processor

Ingredients

  • 1 cup prunes soft pitted
  • ½ cup walnuts
  • ½ cup desiccated coconut unsweetened
  • 2 tbsp cocoa powder
  • 3 tbsp maple syrup
  • ½ tsp ground cardamom ideally from fresh pods
  • ⅛ sea salt
  • 1 tsp vanilla extract
  • Extra desiccated coconut for rolling, optional

Instructions

  • Add all the ingredients to a food processor.
  • Blitz until the mixture is sticky and holds together—don’t stop too early. You want a clumpy, chocolatey mix that presses easily into shape.
  • Roughly divide the mixture into 8 portions for even rolling.
  • Roll into smooth balls using light hands.
  • Optional: Roll each ball in extra coconut for that classic finish.
  • Chill for 15–20 minutes, or enjoy right away.

Video

Notes

Food Safe Storage

  • Store in an airtight container in the fridge for up to 5 days.
  • Freeze for up to 2 months. Thaw in the fridge before serving.

What I’ve Learned from Rolling (Too Many) Ladoos

  • Soft prunes are key. If yours feel firm or dry, soak them in hot water for 5–10 minutes and drain before blending. This ensures a fudgy texture without needing extra maple syrup.

  • Freshly crushed cardamom > pre-ground. The flavour hits differently. If you’re after that nostalgic mithai aroma, don’t skip this.

  • Walnuts work beautifully—but so would pistachios or cashews. Pistachios will give a greener hue and mild sweetness. Cashews = creamy, soft bites. Choose your vibe.

  • Use a food processor, not a blender. Blenders need liquid to get going—and you’ll likely end up overprocessing or overheating the mix.

  • Don’t roll right away. If the mixture feels a little sticky after blitzing, chill it for 5–10 minutes. It firms up and rolls like a dream.

  • Want a protein boost? Add one tablespoon of hemp hearts or ground flaxseed into the mix. You won’t even notice them, but your body will.

  • For gifting or parties: Use a small cookie scoop so all your ladoos are uniform. A little sprinkle of edible rose petals or a dusting of cocoa makes them extra pretty.

Nutrition

Calories: 125kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 229mg | Fiber: 3g | Sugar: 13g | Vitamin A: 171IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1mg

The post No-Cook Chocolate Coconut Ladoos appeared first on Shahzadi Devje, RD CDE MSc | Healthy Indian Recipes | TV Dietitian.