One of my all-time favorite flavor combinations is coconut and chocolate.
But, to be fair, chocolate and anything is pretty awesome. So adding coconut is just added goodness.
And I’m a big fan of added goodness, especially when it’s clean.
Plus, this dark chocolate covered coconut bites recipe is so amazingly easy. This really only adds to the goodness, am I right?
I use my food processor to turn the flaked coconut into finely shredded coconut and it takes just a few minutes. It’s totally the best thing ever when you remove the lid after running the food processor because it smells like warm, sweet coconut. Yummmm.
Trust me, you’re gonna love it.
But, if you don’t happen to have a food processor, you could also purchase unsweetened shredded coconut as well which is roughly the same size as what you’ll need for this recipe.
A word on the coconut flakes…make sure to look out for unsweetened coconut. “Sweetened coconut” is loaded with high fructose corn syrup and I’m sure other stuff ya just don’t need. “Unsweetened coconut” just contains the coconut and nothing else so it’s perfect a clean diets.
And, remember what I said about clean, delicious, and sweet treats? Yep, added goodness.
I’ve made these dark chocolate covered coconut bites several times now and, every time without fail, they disappear super fast. They’re quite a delicious sweet treat so make sure you’re prepared with how quickly they get gobbled up.
You may need reinforcements, especially if I’m visiting.
Speaking of, if you’re making these, please invite me over 🙂
These bad boys are seriously one of the best things you can possibly ever eat. And you know how much I like to eat!
Dark Chocolate Covered Coconut Bites
Make them for yourself and see how quickly they disappear! 😉
- 2 cups unsweetened flaked coconut
- 2 tbsp. honey
- 2 tbsp. plus 1 tsp. coconut oil, divided
- 6 oz. dark chocolate (morsels or chunks)
- ½ tsp. vanilla extract
- Add 2 cups flaked coconut to the bowl of a food processor. Make sure the coconut is unsweetened.
- Turn the food processor on and allow to run for a good 3-5 minutes, until the coconut starts to look crumbly and some moisture started to be released. You almost want the consistency of a rough flour.
- Remove the coconut and add to a mixing bowl.
- Add honey, 2 tbsp. coconut oil, and vanilla extract, and stir to combine.
- Line a rimmed baking sheet with parchment paper and set aside.
- Take about a tablespoon of the coconut mixture and squeeze it into a small ball in your hands. You may need to really work with it and make sure it’s good and packed together so it stays in a ball and using a few drops of water to wet your hands will help keep the coconut from sticking.
- Once it’s nicely formed into a ball, place on your parchment paper lined tray and repeat with the remaining coconut. You should have about 15-20 balls.
- Place into the fridge for about 10-15 minutes or until the coconut oil has solidified.
- While waiting on the coconut oil to harden, melt the dark chocolate for dipping by setting up either a double boiler or a large bowl placed over, but not touching, a pot of boiling water.
- Add the chocolate and remaining ½ tsp. of the coconut oil and allow both to melt completely, while stirring occasionally.
- Once everything is smooth, turn off the heat, but leave the bowl on the pot to keep warm.
- Now, one coconut bite at a time, drop into the melted chocolate and toss around using a spoon or fork until it’s completely covered in the dark chocolate.
- Then, transfer back to the parchment lined baking sheet.
- Repeat with the remaining bites and then return to the fridge for another 15-20 minutes to let the chocolate harden.
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