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No Bake Coconut Chocolate Covered Candy Balls

Ready for a candy treat filled with chocolatey coconut goodness? These coconut chocolate balls, covered in rich dark chocolate, are a sweet lover’s dream. Easy to make and with no refined sugar.

Close up image of chocolate-covered balls with a coconut topping displayed in coconut shells, set against a backdrop of beige flowers.
Dark chocolate meets shredded coconut and protein-rich hemp seeds – a treat for your sweet tooth that nourishes your body.

“We, the lucky ones at the office today, had the privilege to taste these delicious chocolate coconut balls. The flavour, texture and sweetness were such a perfect balance that I am still relishing on the experience eight hours later. I can’t wait to try and make some. Thank you for sharing the recipe.” ~Wai Law

Allow me to take you back to a late summer day in 1986 when my journey to a new life in England began at the tender age of 6. Among the many firsts that awaited was a delicious encounter with a confection that would leave an indelible mark: the dark chocolate variety of the classic Bounty bar. That initial taste, with its blend of velvety dark chocolate and the tropical allure of coconut, etched a lasting memory.

Fast forward to the present, where a seasoned dietitian, yours truly, stirred by the nostalgia of that unforgettable flavour profile, sets forth to create homemade coconut balls covered in chocolate. This dark chocolate recipe is not only delicious but also nutritious. In other words, it’s a treat you can savour more often.

Perspective image of chocolate-covered balls with a coconut topping displayed in coconut shells and sitting on a wooden board, set against a backdrop of beige flowers.

Speaking of savouring sweet recipes more frequently, here are a bunch of delightful treats you absolutely must try: Oat Peanut Butter Cup Cookies, Fruity Greek Yogurt Bark, and a mouthwatering Dried Fruit and Nut Laddu recipe. These are my personal favourites, especially when that sweet tooth alarm starts ringing at full volume.


No Bake Coconut Chocolate Covered Candy Balls
Artistic presentation of dark chocolate-covered balls crowned with shredded coconut, arranged on a wooden board, framed by elegant beige flowers in the background.

Nutrition highlights

Each bite not only gratifies your sweet tooth but also delivers a medley of nutritional goodness, such as:

  • Plant source of fat. The saturated fat in coconut, mostly lauric acid, is like a faster-moving stream. It flows smoothly, breaking down quickly, and doesn’t pile up in your bloodstream, unlike the sluggish flow of long-chain fatty acids found in meat and dairy products, which tend to clog the stream.
  • Antioxidants from the dark chocolate.
  • Dietary fibre from the shredded coconut.
  • Natural sweetness from maple syrup.

Ingredients

Here are the key ingredients you need to make this coconut sweets recipe:

An arrangement of food ingredients, including a bowl of coconut, hemp seeds, maple syrup, and coconut oil, elegantly displayed on a wooden board.
  • Shredded Coconut (unsweetened)
  • Hemp Seeds
  • Coconut Oil
  • Maple Syrup
  • Vanilla Extract
  • Dark Chocolate (unsweetened)

How to make them

Step 1: Mix the goodness:

A bowl containing shredded coconut, hemp seeds, vanilla and maple syrup.
In a bowl, combine the desiccated coconut, hemp seeds, 3 tbsp of coconut oil, maple syrup, and vanilla extract.
An overhead view of a food processor with a mixture of coconut and hemp seeds.
Stir it all together and transfer the mixture to a food processor.

Tip for the beginner cook

The initial hand-mixing helps to maintain that perfect texture. Refrain from just dumping everything ‘as is’ into the food processor and hitting ‘process.’ You’ll likely overdo it in an attempt to mix everything evenly. When you move to the food processor, remember to use the ‘pulse’ function until the mixture begins to come together. This guarantees the right consistency for your coconut balls candy.

Step 2 – Food processor magic:

An overhead view of a food processor with finely processed coconut and seeds.
Pulse the mixture until it starts coming together. You’ll see the texture changing…
A white bowl filled with a mixture of processed coconut and seeds.
…and forming a dough-like consistency. Be careful not to overdo it. Then transfer back to a bowl.

Step 3 – Shape and chill:

Twenty beige-coloured coconut balls neatly arranged on a lined baking sheet.
Take spoonfuls of your mixture, shape them into balls and place them on a lined baking sheet or tray. You should end up with 20 balls. Then, place them in the freezer for about 30 minutes to firm up.

Step 4 – Melt the chocolate:

Pieces of dark chocolate in a jug on a wooden board.
As your coconut balls chill in the freezer, melt the dark chocolate with 1 tablespoon of coconut oil in a microwave-safe jug.
Melted dark chocolate in a small jug with a spoon immersed in it on a wooden board.
Heat it in 20-second bursts, stirring each time, until it’s smooth and velvety, usually taking 1.5 minutes.

Avoid overheating or boiling the chocolate. And remember, any solid pieces will melt as you stir.

Step 5 – The chocolate bath:

Retrieve your chilled coconut balls from the freezer.

Flatlay image featuring delectable balls drenched in melted chocolate and generously topped with shredded coconut.
Using a spoon, dip each ball into the melted dark chocolate, ensuring it’s thoroughly coated. Place it on a parchment-lined tray. Repeat with the remaining balls. You can top each ball with toasted shredded coconut for a pretty touch (optional). I do this in a pan.

Step 6 – Set and savour:

Chocolate-covered balls adorned with shredded coconut, elegantly placed on a parchment paper-lined baking sheet, with delicate flowers in the foreground.
Pop your coconut chocolate-covered candy balls back in the fridge for about 30 minutes to let the chocolate set.

For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.

Substitution do

If you’re looking for a dairy-free alternative, replace the dark chocolate with dairy-free chocolate chips. You can also use agave nectar or honey instead of maple syrup for a slightly different flavour profile. Enjoy experimenting with these substitutes to suit your taste and dietary preferences.

Close up image of chocolate-covered balls with a coconut topping displayed in coconut shells and sitting on a wooden board.

Food storage tip

To keep your coconut balls fresh, place them in an airtight container in the fridge and enjoy them within a week for the best taste and texture.

Diabetes diet tip

For stable blood sugar levels and type 2 diabetes management, enjoy these coconut chocolate-covered balls in moderation and consider pairing them with protein and fibre-rich options. Some great choices include:

  • A small handful of almonds or walnuts
  • A serving of Greek yogurt
  • Fresh berries for added fibre
Chocolate-covered balls with a coconut topping displayed in coconut shells, set against a backdrop of beige flowers.

Tried these no-bake chocolate-covered coconut balls? Share your thoughts and leave a comment, rate the recipe, and tag me on Instagram @desiliciousrd. I can’t wait to see your creations!

Desi~liciously Yours, Shahzadi
Artistic presentation of dark chocolate-covered balls crowned with shredded coconut, arranged on a wooden board, framed by elegant beige flowers in the background.

Print

No Bake Coconut Chocolate Covered Candy Balls

Ready for a candy treat filled with chocolatey coconut goodness? These coconut chocolate balls, covered in rich dark chocolate, are a sweet lover’s dream. Easy to make and with no refined sugar.
Course candy, Snack, sweet
Cuisine American
Diet Gluten Free, Halal, Hindu, Low Salt, Vegetarian
Keyword candy, chocolate, coconut, healthy sweets
Health Benefit Anti-Inflammatory
Prep Time 30 minutes
Refrigerate/Freeze 1 hour
Total Time 1 hour 30 minutes
Servings 20 balls
Calories 93kcal
Author Shahzadi Devje
Cost $10

Equipment

  • 1 food processor

Ingredients

  • 2 cups desiccated coconut unsweetened
  • cup hemp seeds
  • ½ cup maple syrup pure
  • ¼ cup coconut oil organic, cold-pressed
  • 1 tsp vanilla extract pure
  • 4 oz dark chocolate unsweetened

Instructions

  • In a bowl, combine shredded coconut, hemp seeds, maple syrup, 3 tablespoons of coconut oil and vanilla extract. Mix until well combined.
  • Transfer the mixture to a food processor and pulse until it starts coming together. Be careful not to overdo it.
  • Transfer the mixture to a bowl, take a spoonful of the mixture in your hands and gently shape it into small balls. You should end up with 20 coconut balls.
  • Place the balls in the freezer for 30 minutes to firm up.
  • Meanwhile, melt the dark chocolate and 1 tbsp of coconut oil in a microwave-safe jug. Heat in short, 20-second bursts, stirring each time until smooth. It should take about 1.5 minutes.
  • Line a baking sheet or tray with parchment paper. Using a spoon, dip each coconut ball into the melted chocolate, coating it completely. Place it carefully on the lined sheet. Top each coconut candy ball with toasted shredded coconut (optional).
  • Transfer the balls to the fridge for about 30 minutes to set. and transfer to the fridge for about 30 minutes to set.
  • Once set, transfer the balls into an airtight container and refrigerate.

Video

https://youtu.be/x5ZgCqr6VlsVideo can’t be loaded because JavaScript is disabled: No Bake Coconut Chocolate Covered Candy Balls (https://youtu.be/x5ZgCqr6Vls)

Notes

Tip for the beginner cook

  • To get that perfect blend of textures, begin by mixing your ingredients by hand with a gentle stir. When processing, make sure to utilize your food processor’s ‘pulse’ function. You want to pulse until the mixture starts coming together. This will help you achieve the ideal consistency for your coconut balls candy.

Substitution do

  • If you’re looking for a dairy-free alternative, replace the dark chocolate with dairy-free chocolate chips. You can also use agave nectar or honey instead of maple syrup for a slightly different flavour profile. Enjoy experimenting with these substitutes to suit your taste and dietary preferences.

Food storage tip

  • To keep your coconut balls fresh, place them in an airtight container in the fridge and enjoy them within a week for the best taste and texture.

Nutrition

Calories: 93kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 0.2mg | Sodium: 2mg | Potassium: 94mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2IU | Calcium: 15mg | Iron: 1mg

The post No Bake Coconut Chocolate Covered Candy Balls appeared first on Shahzadi Devje, Desi~licious RD.