These no-bake healthy chocolate coconut balls are a holiday season treat that is always a winner between coconut lovers! With a delicious coconut center covered with dark chocolate, they are the perfect sweet treat. Plus they're made with 5 ingredients only. Dairy-free.
These delicious coconut balls dipped in chocolate bring a holiday feel, but I must admit I love them any time of the year!
If you are a coconut lover (like me 🤩), you might also want try my matcha coconut truffles, this vegan no-bake cheesecake and my healthy cacao orange truffles.
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Ingredients
To make these chocolate covered coconut balls all you need is 5 simple ingredients that you can easily find at any grocery store.
- Thick canned coconut cream
- Honey or maple syrup
- Coconut oil
- Desiccated coconut
- 70% dark chocolate
See recipe card for quantities.
Tip: make sure you only use the thick layer of coconut cream (don't shake the entire can). Some coconut milks also have a thick layer before shaking them. Look out for a coconut cream with very high content of coconut (>80%). Also, if you see the ingredient guar gum in the canned coconut milk/cream, it's very likely it will be thick!
How to make this chocolate coconut balls recipe
These dessert balls are no bake and you don't need a food processor, all you need to do is follow the easy steps below.
Both the honey and coconut oil have to be liquid, so microwave in a microwave-safe bowl for a few seconds if need be.
Make the coconut filling: Combine the coconut cream, coconut oil & honey or maple syrup in a large bowl. Then add the shredded coconut and mix well to combine.
Form small balls of coconut: Lay a small tray or plate with parchment paper. Grab a bit of the coconut mixture with a spoon or small cookie scoop, and form small balls of coconut with the hands. Once you've made all the balls, transfer to the freezer for a few minutes until they firm up and are cold (otherwise they will break apart in the next step).
Melt the chocolate using the double boiler method (see FAQ's below), and transfer to a small bowl. Dip the balls into the melted chocolate (get rid of the excess chocolate). You can use a couple of spoons to do this process.
Lay all the balls back on the parchment paper and pour a bit of dessicated coconut on top. Let them cool in the fridge until the chocolate is completely solid.
Hint: you can also melt the chocolate in the microwave in a microwave-safe bowl, but be careful not to burn it!
Substitutions & variations
- Make them sweeter - by adding more honey. Taste the mixture as you're doing it, and adjust until you reach your desired sweetness.
- Make them vegan - using coconut sugar or plant syrup instead of honey.
- Milk chocolate - instead of dark!
- Add vanilla extract - to the coconut filling.
- Add some crushed nuts - with the coconut mixture, like cashews or macadamia nuts.They're a great addition for an extra crunch.
- Condensed coconut milk - instead of coconut cream + honey. Be aware it will have a lot more sugar though!
Why you will love these chocolate coconut balls!
- Crunchy chocolate ball with coconut explosion inside 🤤Ideal to satisfy your coconut and chocolate cravings.
- Tasty treat with the perfect amount of sweetness, healthy, low carb, gluten-free & dairy-free
- Kids friendly - both to make and to eat!
- Perfect bite-size dessert, to satisfy your sweet tooth.
- Quick & easy to make following some simple steps.
Equipment
All you need to make these delicious & healthy chocolate covered coconut balls is...
- Large mixing bowl and fork or whisk
- Parchment paper
- Two small pots to melt the chocolate or microwave-safe bowl
- Small bowl and two spoons
- OPTIONAL to use a small cookie scoop
Storage
Store the coconut chocolate balls in an airtight container in the fridge for up to 5 days.
Due to the coconut cream content, this delicious treat must be stored in the fridge, not at room temperature.
Top tips!!
Using only the thick layer of the coconut cream is a must! Otherwise the filling will be too runny.
If you can't find a very thick coconut cream you can use cacao butter to make the coconut filling more solid.
Adjust the amount of honey if you want to make them sweeter (start with the recommended amount and add more progressively).
FAQ
Yes! Dark chocolate is made without milk.
You need two pots, one slightly bigger than the other, so the smaller fits inside. Add a bit of water to the bigger pot and bring it to boil. Put the smaller pot inside the bigger one, and put the chocolate inside. Stir occasionally until it melts completely.
I always recommend using this method as it's the best to not burn the chocolate.
Related
No-Bake Healthy Chocolate Coconut Balls (Dairy-Free)
- Prep Time: 15 minutes
- Cooling time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 balls 1x
- Category: Dessert, snack
- Cuisine: Australian
- Diet: Gluten Free
Description
These no-bake healthy chocolate coconut balls are a holiday season treat that is always a winner between coconut lovers! With a delicious coconut center covered with dark chocolate, it is the perfect sweet treat Made with 5 ingredients only. Dairy-free.
Ingredients
½ cup of thick canned coconut cream
1,5 tablespoon of honey (melted)
1 tbsp of coconut oil (melted)
1 cup of desiccated coconut
100g of 70% dark chocolate
Instructions
-
Make the coconut filling: Combine the coconut cream, coconut oil & honey or maple syrup in a large bowl. Then add the shredded coconut and mix well to combine.
-
Form small balls of coconut: Lay a small tray or plate with parchment paper. Grab a bit of the coconut mixture with a spoon or small cookie scoop, and form small balls of coconut with the hands. Once you've made all the balls, transfer to the freezer for a few minutes until they firm up and are cold (otherwise they will break apart in the next step).
-
Cover the balls in chocolate. Melt the chocolate using the double boiler method (see notes), and transfer to a small bowl. Dip the balls into the chocolate (get rid of the excess chocolate). You can use a couple of spoons to do this process.
-
Lay all the balls back on the parchment paper and pour a bit of desiccated coconut on top. Let them cool in the fridge until the chocolate is completely solid.
Notes
- Make sure you only use the thick layer of coconut cream (don't shake the entire can). Some coconut milks also have a thick layer before shaking them. If you see the ingredient guar gum in the canned coconut milk/cream, is very likely it will be thick!
- Double boiler method: You need two pots, one slightly bigger than the other, so the smaller fits inside. Add a bit of water to the bigger pot and bring it to boil. Put the smaller pot inside the bigger one, and put the chocolate inside. Stir occasionally until it melts completely. I always recommend using this method as it's the best to not burn the chocolate.
- Add more honey if you want to make them sweeter. Start with the recommended amount, and add more progressively.
- Store in an airtight container in the fridge for up to 5-7 days.
Niki Woodland says
These turned out perfect and were so easy to make. They would also make a really great little gift - put some in a jar with a ribbon and voila! So good
Lauren says
Soo good! Thanks a lot for sharing it. I love these recipes with very few ingredients but so full of taste ☺️ And kids friendly as usual!
Marta Tomé says
Estos cocos están muy muy ricos, nada empalagosos, en su justo punto de dulzor, muy suaves al gusto y el chocolate que lo envuelve de muy buena calidad, eso es importante.
En breve los volveré a hacer para tener un caprichito después de las comidas.
Marta Tomé says
These chocolate balls are the BEST, they are delicious and very easy to prepare😋