What better way to celebrate Valentine’s Day than with a sweet treat – particularly one that includes coconut and chocolate? These Chocolate Coconut Balls are my healthy take on Bounty Bars. Creamy coconut filling covered in sweet chocolate… nothing beats that classic combo! To be enjoyed with your partner, or all by yourself ☺
Raw Chocolate Coconut Balls
SERVES: 10 small balls
EQUIPMENT: food processor, rubber spatula, cookie scoop (optional)
INGREDIENTS:
Coconut Filling
1 cup of dried coconut
¼ cup of extra virgin coconut oil
2 tablespoons of maple syrup
1 teaspoon of pure vanilla extract
1/8 teaspoon of Himalayan crystal salt or sea salt
Chocolate Coating
½ cup of extra virgin coconut oil, melted
¼ cup + 2 tablespoons of cacao powder, unsweetened
2 tablespoons of maple syrup
1 pinch of Himalayan crystal salt or sea salt (optional)
DIRECTIONS:
Coconut Filling
- Combine dried coconut, extra virgin coconut oil, maple syrup, vanilla extract and salt in a food processor fitted with an S-blade. Mix until well combined.
- Using a cookie scoop or measuring spoon, shape the dough into small coconut balls. Put them on plate lined with baking paper or plastic foil (to prevent them from sticking to the plate).
- Place the balls in the freezer while you prepare the chocolate coating.
Chocolate Coating
- Combine the melted coconut oil, cacao powder, maple syrup and salt in a blender. Blend for 15 seconds or longer, until smooth.
- Take the balls out of the freezer and cover each one with chocolate sauce.
- Place the balls in the freezer for at least 15 minutes until they are firm. Or devour one right away, if you’re as impatient as I am ☺
JULIE’S TIPS & TRICKS:
These Chocolate Coconut Balls will stay fresh for at least 2 weeks in an airtight container in the refrigerator, or 2 months in the freezer.
Now I would love to hear from you! What’s your favorite Valentine’s Day candy? I can always use some new recipe inspiration, so definitely leave a comment down below.
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