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Chilling the shredded coconut mixture before rolling it into balls is what keeps the coconut oil solid enough to hold its shape - try rolling it while still soft and warm and it falls apart in your hands. Dipped in melted dark chocolate and left to set, these come together as a naturally sweetened, entirely plant-based treat close to a homemade Bounty bar.
Per serving
130kcal
Calories
1g
Protein
10g
Carbs
10g
Fat
2g
Fiber
Prep Time
20 min
Cook Time
0 min
Servings
16 people
Difficulty
easy
7g
Sugar
Follow step-by-step with voice guidance.
In a bowl, combine the shredded coconut, melted coconut oil, maple syrup, and vanilla extract, mixing until well combined and slightly sticky.
Cover and refrigerate the mixture for 20-30 minutes, until firm enough to shape.
Line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of the coconut mixture and roll into balls between your palms, placing them on the prepared baking sheet.
Freeze the coconut balls for 15-20 minutes, until firm.
Melt the dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
Dip each frozen coconut ball into the melted chocolate, using a fork to coat evenly and let excess drip off, then return to the parchment-lined sheet.
Refrigerate for at least 15 minutes, until the chocolate sets firmly.
Store in the refrigerator until ready to serve.
Chill the Coconut Mixture Before Rolling: This firms up the coconut oil enough to hold the balls together - rolling while still soft causes them to fall apart in your hands. Freeze Before Dipping in Chocolate: A brief freeze firms the coconut balls so they hold their shape and don't dissolve into the warm melted chocolate during dipping. Use a Fork for Dipping: This makes it easy to fully coat each ball and let excess chocolate drip off cleanly, rather than ending up with thick pools at the base.
Yes, but reduce the maple syrup slightly since sweetened coconut already contains added sugar, to avoid making the bites overly sweet.
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