These scrumptious decadent dark chocolate and coconut bites are a perfect way to indulge and get your chocolate fix that only takes a few minutes to make. They are naturally sweetened with honey or maple syrup that makes it a perfect snack.
A Christmas Festive Treat!
This super easy recipe is so versatile that I have made them with Peppermint chocolate and have added organic dried cranberries to give it that festive appearance and flavour. Once you try them you will want to have a batch of these in your refrigerator on a regular basis. I am excited to try different variations throughout the year with added nuts, other dried fruit or possibly a liqueur. Feel free to do the same, and have fun with it.
Dark Chocolate and Coconut Bites
Ingredients
- 1 cup unsweetened shredded coconut
- 1/4 cup organic dried cranberries (optional)
- 2 tbsp coconut oil, melted
- 3 tbsp honey or maple syrup
- 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 100 g. dark (peppermint) chocolate, melted (roughly 4 oz)
Instructions
- Using a food processor, add the shredded coconut, dried cranberries, coconut oil, and honey or maple syrup, vanilla and salt. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture. You should be able to pinch the filling and it will hold together but you will notice it will be a bit crumbly.
- To shape bites, scoop the mixture into one teaspoon, and press it firmly into the spoon until the top is flat. Carefully, remove the mound out of the teaspoon and place it on a baking sheet lined with parchment or wax paper with flat side down. I tend to form them to create a roundness on the tops of the bites.
- Freeze for about 20 minutes or 30-40 minutes in the refrigerator.
- Meanwhile, melt chocolate chips in microwave for about 60 seconds at a time, or in a double boiler. Once the bites are firm, carefully drop them into the melted chocolate one at a time, and flip to coat and remove with a large fork. Carefully, place them back on the baking sheet. Sprinkle with shredded coconut and refrigerate until the chocolate has hardened, for about 45-60 minutes. Store in the refrigerator in an air-tight container for 1-2 weeks.
- Serve slightly chilled. Enjoy!
Nutrition
Suggestions:
Dark Chocolate: I like to use dark chocolate over milk chocolate. Using 55-70% dark chocolate has less sugar, and it is high in antioxidants, that helps to reduce inflammation and helps to lower the risk of heart disease, not to mention a huge mood booster. Although, keep in mind it is higher in fat, therefore higher in calories, so in moderation.
Peppermint Chocolate: I used an organic peppermint dark chocolate to give this bite a festive flavour. Peppermint has many health benefits as well, it aids in digestion, helps to relieve headaches, helps with energy, to name a few.
Coconut: I love the flavour of coconut, and it makes a perfect interior once the oil, honey or maple syrup have been added, it binds really well. Coconut is known to be essential for bone health, and rich in antioxidants.
Salt: is added for two reasons, one it’s preserve and it brings out all of the other flavours in this chocolate bite.
Cranberries: they offer a tart and sweet flavour, and gives these bites a festive colour. I used organic, again, to try to keep a clean approach, and cranberries are known to reduce high blood pressure, improve immune function and high in antioxidants.
Wow! These bites are super healthy, when you look at all of these ingredients and their health benefits.
Once the ingredients are well blended in the food processor, use a teaspoon to form the mound to create the bites. I used the teaspoon as a guide, and from there I added more of a roundness on the one side. The coconut mixture requires to be either refrigerated for 30 minutes or placed in the freezer for about 20 minutes to hold it’s shape. Once the dark chocolate chips are melted, place each mound into the melted chocolate and use a spoon to carefully flip to coat and remove with a large fork. Place back on the parchment paper and place in the refrigerator for about 15-20 minutes to harden.
Arrange each bite on the baking sheet, and work carefully to avoid large amounts of chocolate sitting under or next to the bite. When all of the bites have been coated and placed on the parchment paper, sprinkle with coconut and place them in the refrigerator.
My preference is dark chocolate, as I love the richness and flavour it gives. As well, it is has less sugar content, not to mention it is rich in antioxidants and minerals. As well, eating a small amount of chocolate is a huge mood booster. Ask yourself, how do you feel after you had a piece of chocolate cake, a bar or a chocolate bite? I know for me, I feel so much better, feeling the chocolate melting on my tongue, and enjoying the rich creamy flavours it offers, it’s oh so good!!!
