Dark Chocolate and Coconut Bites
This easy no-bake decadent rich bites are a perfect chocolate treat.
Servings: 12 bites
Calories: 143kcal
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
Calories: 143kcal | Carbohydrates: 11g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 54mg | Potassium: 114mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg