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Dark Chocolate Coconut Balls

A quick and delicious snack combining rich dark chocolate and sweet coconut, perfect for satisfying cravings or entertaining guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Coconut Balls
  • 1 cup unsweetened shredded coconut
  • 1/2 cup almond flour Can be substituted with oat flour or nut flour of your choice.
  • 1/4 cup cocoa powder
  • 1/4 cup honey or maple syrup Can use either sweetener.
  • 1/4 cup nut butter (such as almond or peanut) Feel free to experiment with different nut butters.
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup dark chocolate chips Ensure not to overheat when melting.

Method
 

Preparation
  1. In a mixing bowl, combine the shredded coconut, almond flour, cocoa powder, and sea salt. Mix well until thoroughly combined.
  2. Add the honey (or maple syrup), nut butter, and vanilla extract to the dry mixture. Stir until everything is well incorporated and a dough-like consistency forms.
  3. Using your hands, scoop out a tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is used up.
  4. Place the balls on a baking sheet lined with parchment paper and put them in the refrigerator to chill for about 30 minutes.
  5. While the coconut balls are chilling, melt the dark chocolate chips in a microwave-safe bowl in 15-second increments, stirring after each interval until smooth.
  6. Once the coconut balls are set, dip each one into the melted chocolate, allowing any excess to drip off before placing them back on the parchment paper.
  7. Allow the chocolate to set by placing the tray back in the refrigerator for approximately 15 minutes.

Notes

Store the Dark Chocolate Coconut Balls in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months. Let them sit at room temperature for about 10 minutes before enjoying after freezing.