Chocolate Covered Coconut Bites


Makes 12 balls

1 cup / 3.3 oz / 93 gr shredded coconut (I used Bob’s Red Mill)

3 to 4 tablespoons raw organic honey (or maple syrup)

4 tablespoons virgin coconut oil, melted

1 teaspoon vanilla

4 oz / 110 gr +70% dark chocolate (I used Dagoba)


Line a baking sheet with parchment paper. Set aside.

In a large bowl combine shredded coconut, 3 tablespoons of honey (or maple syrup), melted coconut oil and vanilla.

Stir until a thick, sticky paste forms. If it doesn’t, add one more tablespoon of honey (or maple syrup).

Lightly oil your hands, scoop one scant tablespoon of coconut mixture and squeeze it into a ball.

Repeat to make 12 small balls.

The easiest way to shape the balls is to put the mixture in the palm of your hand, squeeze it a couple of times and then rolling it into a ball.

Place coconut balls on the lined baking sheet and transfer to the refrigerator for at least 30 minutes, until firm.

Place chopped chocolate in a medium size heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the boiling water. Stir with a wooden spoon until chocolate is completely melted. Use pot holders to remove the bowl from over the boiling water. Let mixture sit for a few minutes.

Using a spoon, roll coconut balls in the melted chocolate (one at a time), until completely covered. Scoop the ball out with a fork and let the extra chocolate drip off.

Gently return the chocolate cover balls to the lined baking sheet and refrigerate until chocolate has hardened.

Keep stored in the refrigerator.