Chocolate Coconut Balls Recipe
Introduction
Chocolate coconut balls are a delightful no-bake treat combining the rich flavors of coconut and almond with a smooth chocolate coating. They make a perfect snack or dessert that’s simple to prepare and naturally sweetened.
Ingredients
- 3 cups shredded coconut
- 1 cup almond flour
- 3/4 cup maple syrup (or honey/agave nectar)
- 1/4 cup coconut milk (can use any liquid of choice)
- 1-2 cups chocolate chips (can use homemade chocolate)
Instructions
- Step 1: In a high-speed blender, food processor, or mixing bowl, combine the shredded coconut, almond flour, maple syrup, and coconut milk. Blend or mix until a thick dough forms. If the mixture is too thick, gradually add more coconut milk to reach a dough-like consistency.
- Step 2: Transfer the dough into a large mixing bowl. Lightly wet your hands to prevent sticking, then shape the mixture into small balls. Place the formed balls on a plate and freeze them until firm.
- Step 3: While the balls are chilling, melt your chocolate chips using a double boiler or microwave, stirring until smooth. Remove the coconut balls from the freezer and quickly dip each one into the melted chocolate to coat evenly. Arrange the coated balls on a tray and refrigerate until the chocolate is set and firm.
Tips & Variations
- For an extra flavor boost, add a pinch of sea salt or a splash of vanilla extract to the coconut dough before shaping balls.
- Swap almond flour with hazelnut or cashew flour for a nutty twist.
- Use dark or white chocolate according to your preference to customize the taste.
- Sprinkle shredded coconut or chopped nuts on the chocolate coating before it sets for added texture.
Storage
Store the chocolate coconut balls in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. When ready to enjoy, let frozen balls sit at room temperature for a few minutes to soften slightly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of milk instead of coconut milk?
Yes, you can substitute coconut milk with any plant-based or dairy milk such as almond milk, oat milk, or regular milk. Just adjust the amount to achieve the right dough consistency.
Are these chocolate coconut balls vegan?
They can be made vegan by using maple syrup or agave nectar as a sweetener and choosing dairy-free chocolate chips.
PrintChocolate Coconut Balls Recipe
Delicious and easy-to-make Chocolate Coconut Balls featuring a blend of shredded coconut, almond flour, and natural sweeteners, coated in rich melted chocolate. Perfect as a healthy treat or dessert that requires no baking and utilizes simple ingredients for a satisfying snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus chilling time
- Yield: Approximately 20–24 balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 3 cups shredded coconut
- 1 cup almond flour
Wet Ingredients
- 3/4 cup maple syrup (or honey/agave nectar)
- 1/4 cup coconut milk (can use any liquid of choice)
Chocolate Coating
- 1–2 cups chocolate chips (can use homemade chocolate)
Instructions
- Mix Ingredients: In a high-speed blender, food processor, or mixing bowl, combine the shredded coconut, almond flour, maple syrup, and coconut milk until a thick dough forms. If the mixture is too thick, gradually add a little more coconut milk until the desired consistency is reached.
- Form Balls and Freeze: Transfer the dough into a large mixing bowl. Lightly wet your hands to prevent sticking, then form the dough into small, bite-sized balls. Place the formed balls onto a plate and freeze them to firm up.
- Melt Chocolate and Coat Balls: While the coconut balls are in the freezer, melt the chocolate chips using a microwave or double boiler method until smooth. Quickly remove the balls from the freezer and dip each one into the melted chocolate, ensuring they are fully coated. Place the coated balls on a plate and refrigerate until the chocolate is firm and set.
Notes
- You can substitute maple syrup with honey or agave nectar for different flavor profiles.
- If the dough gets too sticky to handle, refrigerate it for a short time before forming the balls.
- For a nut-free version, replace almond flour with oat flour or ground sunflower seeds.
- Use dark, milk, or white chocolate chips depending on your preference.
- Store the finished chocolate coconut balls in an airtight container in the refrigerator for up to a week.
Keywords: chocolate coconut balls, no bake dessert, healthy snack, vegan dessert, gluten free treat, almond flour snacks, easy chocolate recipe
