Chocolate coconut balls are easy to make and delicious to eat. This recipe uses shredded coconut, maple syrup, coconut oil, coconut cream, and dark chocolate and is vegan and gluten-free!
Chocolate and coconut is the perfect combo for any tasty treat! Coconut balls are a classic dessert made with simple ingredients and because this dessert is no-bake, it makes for a perfect easy dessert.
Traditionally, no bake coconut balls are made with sweetened coconut and sweetened condensed milk. I opted to go the healthier route and used unsweetened desiccated coconut, and coconut cream to create a creamy filling with less refined ingredients. The filling has a beautiful coconut flavor and a creamy texture! The coconut truffles in melted chocolate (white chocolate works too) and sprinkled with shredded coconut.
This tasty treat is really delicious and worth every calorie!
Chocolate Coconut Balls Ingredients
Just five – so quality counts! I’ve linked to some of my favorites.
- 1 cup desiccated coconut (you can also DIY dessicated coconut at home)
- 2 tbsp maple syrup
- 2 tbsp coconut cream (can also make coconut cream at home from coconut milk)
- ½ cup chocolate chips
- ½ tbsp coconut oil
How To Make Chocolate Coconut Balls
In a food processor, combine the desiccated coconut, maple syrup, and coconut cream together. Process until the coconut mixture is combined and scape down the sides of the bowl to insure all the ingredients are mixed properly.
Scoop the mixture into 1-inch balls and place them onto a pan lined with wax or parchment paper. Place in the refrigerator until firm.
In a microwave-safe glass bowl, melt the chocolate chips with coconut, removing to stir once or twice until smooth. Alternatively, use a double boiler to melt the chocolate and coconut oil.
Dip each of the coconut candies into the chocolate allowing the excess chocolate to drip off.
Place the chocolate balls onto the waxed paper and let them stand until set. Store in an airtight container in the fridge.
Coconut ball recipe variations:
- Vanilla Coconut Balls: Add a teaspoon of vanilla extract to the coconut mixture and use white chocolate chips instead of dark chocolate for the coating.
- Peanut Butter Balls: Use two tablespoons of peanut butter instead of coconut cream in the coconut mixture. Then, add a tablespoon of peanut butter to the melted chocolate coating.
- Almond Joy Coconut Balls: Follow the recipe as written, then top each treat with an almond. Press the almond into the chocolate and refrigerate to set.
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Coconut Balls
Chocolate coconut balls are easy to make and delicious to eat. This recipe uses shredded coconut, maple syrup, coconut oil, coconut cream, and dark chocolate and is vegan and gluten-free!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 Balls 1x
- Category: Dessert
- Method: Food Processor
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup desiccated coconut
- 2 tbsp maple syrup
- 2 tbsp coconut cream
- 1/2 cup chocolate chips
- 1/2 tbsp coconut oil
Instructions
- In a food processor, combine the desiccated coconut, maple syrup, and coconut cream together. Process until the coconut mixture is combined.
- Shape the mixture into 1-inch balls and place onto a pan lined with wax or parchment paper. Place in the refrigerator until firm.
- In a microwave-safe glass bowl, melt the chocolate chips with coconut, removing to stir once or twice until smooth.
- Dip each ball into the chocolate allowing the excess chocolate to drip off. Place the chocolate balls onto the waxed paper; let stand until set. Store in the refrigerator. These sweets can also be stored in the freezer for up to one month.
Nutrition Facts
- Serving Size: 1 ball
- Calories: 165
- Sugar: 8.5g
- Fat: 14g
- Carbohydrates: 14g
- Fiber: 3.5g
- Protein: 1.5g
