5 Ingredient Dark Chocolate Coconut Bites
My obsession for dark chocolate and coconut lives on today.
Once March rolls around I start to go crazy trying to find creamy coconut eggs at our local markets! I have a serious love for a good coconut egg. Which brings me to making my version of a coconut egg that is modified to be healthier and easy to make!
Instead of these being super creamy with cream cheese and confection sugar, I wanted to keep this recipe more on the guiltless side. They are made with 5 ingredients, are naturally sweetened with a little honey and are the perfect afternoon or dessert treat!
I hope you love these sweet coconut bites! They are:
Slightly crunchy with a chocolate shell
Tender on the inside
& insanely delicious
If you try this recipe, let me know what you think! I would love to hear your thoughts. Leave a comment or take a picture and tag it #asimplepalate on Instagram so we can see your beautiful creations!
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- 2 cups coconut shreds, unsweetened
- 3 tbsp honey
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups dark chocolate chips
Add shredded coconut to blender/food processor. Turn speed on to medium to high until coconut has been finely chopped.
Empty shredded coconut into bowl with melted coconut oil, vanilla and honey - mix till ingredients have come together.
Scoop coconut with a small cookie scoop and then form into a ball--or take 2 tbsp amount and pass back and forth between hands pressing together in palm until it forms a rounder shape and can be rolled in palm without breaking apart. If consistency is not sticky enough and breaks apart easily add more honey or coconut oil to bind ingredients more together.
When successfully formed, place coconut balls on sheet pan with parchment paper and set in freezer for 20-30 minutes till hardened.
When coconut bites have frozen, removed from freezer. Melt dark chocolate in microwave for 40-50 seconds. With a spoon gently roll coconut bites in chocolate, making sure all sides are evenly coated. Scoop with spoon back on top of parchment paper. Repeat process till all of them are coated in chocolate. Feel free to garnish with any left over coconut bits, and pop back in freezer to harden for 30 additional minutes.
Remove and let sit for several minutes to make sure they aren't completely frozen. Store in refrigerator in ziplock bag or container for up to 1 week. ENOY. ￼