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.
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.
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.
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:
Shredded Coconut (unsweetened)
Hemp Seeds
Coconut Oil
Maple Syrup
Vanilla Extract
Dark Chocolate (unsweetened)
How to make them
Step 1: Mix the goodness:
In a bowl, combine the desiccated coconut, hemp seeds, 3 tbsp of coconut oil, maple syrup, and vanilla extract.
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:
Pulse the mixture until it starts coming together. You’ll see the texture changing…
…and forming a dough-like consistency. Be careful not to overdo it. Then transfer back to a bowl.
Step 3 – Shape and chill:
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:
As your coconut balls chill in the freezer, melt the dark chocolate with 1 tablespoon of coconut oil in a microwave-safe jug.
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.
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:
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.
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
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
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.
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.
