Easy-to-make coconut bites dipped in dark chocolate – a perfect guilt-free sweet treat!
4 1/2 ounces (1 1/2 cups) flaked coconut
2 1/4 ounces (1/4 cup) coconut butter
1 5/8 ounces (1/4 cup) powdered erythritol (e.g. Swerve)**
2 ounces (1/4 cup) water
1 ounce (2 tablespoons) unrefined coconut oil
1 tablespoon coconut extract
1/2 teaspoon vanilla extract
dash sea salt
3 ounces unsweetened chocolate, chopped
1 1/2 tablespoons powdered erythritol
1 tablespoon unrefined coconut oil
Combine all ingredients (flaked coconut, coconut butter, erythritol, water, coconut oil, coconut extract, vanilla extract, and sea salt) in a food processor fitted with the steel blade attachment and process until mixture is crumbly and starts to stick together.
Line a tray with parchment paper or aluminum foil. Divide mixture into 16 equal portions (about 5/8 ounce each) and roll into balls. Place on prepared tray and freeze for 10-15 minutes, until firm. Meanwhile, make chocolate coating.
Place chocolate in a small microwave-safe bowl and microwave for 30-second increments, stirring in between, until melted and smooth. Add erythritol and coconut oil and mix in until smoothly incorporated.
One by one, dip coconut balls into chocolate, letting any excess drip off before placing back on tray to set. Once all have been dipped, chill in refrigerator until chocolate has fully set.
Store in an airtight container in the refrigerator.
*Prep time includes chilling and setting time.
**I personally prefer to use Swerve rather than other brands of erythritol in most recipes because I find it has less of the “cooling” sensation that most erythritol has. However, any brand will work. You can also sub powdered sugar for a non-keto version.
***You can also just use melted dark chocolate (not unsweetened) and skip the added erythritol if you don’t care about these being sugar-free. A sugar-free chocolate like Lily’s would also work. Add the coconut oil for a thinner coating or leave it out for a thicker one.