No-Bake Chocolate Coconut Balls
With a slightly chewy coconut center surrounded by a thin layer of dark chocolate, these healthy coconut bites taste like the real-food version of a Mounds bar. They're quick and easy to make - no baking required! These chocolate coconut balls are also keto-friendly, gluten-free, and vegan.
- Prep Time: 25 minutes
- Chill Time: 25 minutes
- Total Time: 50 minutes
- Yield: 15 balls 1x
- Category: snacks
- Method: food processor
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
No-Bake Coconut Balls
- 4 1/2 ounces (2 1/4 cups, packed) raw coconut chips
- 2 1/4 ounces (1/4 cup) coconut butter/manna
- 2 1/4 ounces (1/3 cup) granulated erythritol
- 1 1/2 ounces (2 tablespoons plus 2 1/2 teaspoons) full-fat canned coconut milk
- 1 tablespoon coconut extract
- 1/2 teaspoon vanilla extract
- pinch of salt
Chocolate Coating
- 3 ounces sugar-free chocolate, chopped
- 1 1/4 teaspoons coconut oil
Instructions
No-Bake Coconut Balls
- Make the filling: In a food processor fitted with the steel blade attachment, combine coconut chips, coconut butter, erythritol, coconut milk, coconut and vanilla extracts, and salt. Process mixture until it starts to clump together and has a fine enough consistency to be rolled into balls.
- Roll into balls: Line a small cookie sheet/pan with parchment paper/foil. Scoop coconut mixture into 5/8 ounce portions (about 1 packed tablespoon each) and roll each portion into a ball between your palms. Once done, transfer balls to freezer until firm (about 10-15 minutes).
Chocolate Coating
- Make the chocolate coating: In a small mixing bowl, combine chopped chocolate and coconut oil. Microwave mixture for 30-second increments, stirring in between, until smooth.
- Dip: One by one, dip each ball in melted chocolate using a fork or toothpick. Gently tap off the excess chocolate before setting back onto the parchment/foil. Repeat with remaining balls; transfer to refrigerator to chill until chocolate has set before serving, about 10 minutes.
Notes
Ingredient Notes and Substitutions:
- Coconut chips can be substituted with coconut flakes. Shredded coconut should work but will require less time in the food processor.
- Granulated sugar can be used in place of erythritol for a non-keto variation.
- Coconut milk can be substituted with heavy cream or water.
- Rather than using sugar free chocolate, you can also use unsweetened dark chocolate and sweeten it yourself by adding 1 1/2 tablespoons of powdered erythritol once melted. Or, use 60-70% dark chocolate for a non-keto variation.
Storing and Freezing:
- Chocolate coconut balls can be stored in an airtight container or zip-top bag in the refrigerator for 2-3 weeks, or in the freezer up to 3 months.