These easy chocolate coconut bites (or chocolate coconut cups) are made with only 4 ingredients and take minutes to make! A quick, simple recipe to satisfy any chocolate cravings, these chocolate-covered coconut balls are paleo, vegan and grain-free! Delightfully addictive!
These Chocolate Coconut Bites are easy, scrumptious and they're a no-guilt indulgence! This recipe could not be easier. If you want a quick, naturally sweetened chocolate treat, this one is for you.
❤️ Why you'll love this recipe
You can make this recipe two ways: first as coconut balls dipped in chocolate, and second, as mini chocolate coconut cups! The mini cups have a coconut base with a chocolate layer on top. Both are simple to make, both are incredibly delicious!
These treats are a healthi-er indulgence! The base is made without refined sugar and simply consists of coconut, coconut oil, flavouring and honey.
You can make these chocolate coconut bites well ahead of your next gathering, They'll be an option for a sweet treat for your friends who are avoiding gluten or dairy.
These chocolate-covered coconut balls are a redesign of the yummy Chocolate Coconut Pops I make for Hallowe'en. The chocolate coconut cups are similar to these Dark Chocolate Peanut Butter Cups, without the peanut butter, of course!
coconut: finely ground, unsweetened coconut is a must for this recipe. If you use long shred coconut, these little balls will just fall apart. Grind coconut in a blender or food processor so it will stick together.
coconut oil: is also a must for this recipe as it hardens at room temperature. You'll also use a couple of teaspoons in the chocolate coating.
honey: or maple syrup to keep this recipe vegan.
flavouring: pure almond extract or vanilla extract
dark chocolate: you can use chocolate chunks or chocolate chips. If necessary, you can use sugar-free chocolate for the keto diet or dairy-free chocolate for a vegan diet.
- A food processor works beautifully for this recipe. The coconut must be finely ground so the balls will stick together.
- Mix the ingredients in a food processor until well combined.
- Make small balls of the mixture by pinching the dough together with your fingers, then rolling it into balls. You'll think they'll never stick together, but they will if you persist.
- Place them on a parchment-paper-lined baking sheet. Chill them thoroughly in the fridge or freezer for at least 30 minutes.
- Meanwhile, melt dark chocolate or chocolate chips in a glass bowl over simmering water on the stovetop, or in a glass bowl in the microwave, checking at 15-second intervals. Stir in 2 teaspoons of coconut oil.
🔁 Easy Variations
If you don't want to roll the balls, you can make tiny bites in mini muffin cups instead. Simply press a ball of the coconut mixture into a muffin cup, chill thoroughly, then top with a layer of melted chocolate.
Tip: This option for chocolate coconut cups is easier than rolling them into balls and dipping them in chocolate. Same yumminess!
These chocolate bites look amazing when added to an assorted cookie platter, along with Orange Cardamom Almond Flour Cookies, Buttery Almond Flour Espresso Shortbread Cookies, Maple Walnut Squares and Cranberry Lemon Oatmeal Bars. All gluten-free!
How to store
Because these are made with coconut oil, they are best stored in the fridge. They freeze beautifully and can be kept in a covered container in the freezer for several months.
More recipes for gluten-free sweet treats
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Easy Chocolate Coconut Bites
- 3 cups coconut, finely shredded, unsweetened
- 6 tablespoons honey
- 1 ½ tablespoons coconut oil, melted
- 1 teaspoon pure almond or vanilla extract
- 1 ½ cups chocolate chips
- 2 teaspoons coconut oil
- ¼ cup finely chopped nuts, almonds, pecans, walnuts, or peanuts for optional garnish
- 1 teaspoon flaky sea salt, optional garnish
- Line a mini muffin tin with paper liners if you're making the chocolate coconut cups.
- Whir coconut in a blender or food processor until very finely ground.
- Add honey, coconut oil, and extract. Process until well mixed.
- Remove from processor bowl and press 1 tablespoon into the bottom of each mini muffin cup OR pinch together and roll into balls.
- Melt chocolate chips over, not in, boiling water. Stir in 2 teaspoons coconut oil.
- Spread the chocolate evenly over the coconut layer. Sprinkle with chopped nuts and flaky sea salt or coconut. Return to refrigerator to chill OR dip chilled balls into melted chocolate using two forks. Chill chocolate covered balls on a parchment paper lined baking sheet.