Description
These no-bake Dark Chocolate Coconut Balls feature a creamy coconut center surrounded by a rich dark chocolate shell, making for a healthy and delicious sweet treat.
Ingredients
Units
Scale
Coconut Filling
- 2 cups Shredded coconut, unsweetened or sweetened (Use fine for smoother texture, larger flakes for a chewier texture.)
- 1/2 cup Greek yogurt (Use plain, full fat for better consistency.)
- 1/4 cup Honey or maple syrup (Can substitute with powdered sugar for a sweeter taste.)
- 1 tsp Vanilla extract
- 1 pinch Salt
Chocolate Coating
- 1 cup Dark chocolate chips or chopped dark chocolate (Choose chocolate in the 60-72% cocoa range for best results.)
- 1 tbsp Coconut oil (optional) (Use for a smoother chocolate coating.)
Instructions
Preparation
- Mix shredded coconut, Greek yogurt, honey (or maple syrup), vanilla, and salt in a mixing bowl until it forms a thick, sticky mound.
- Adjust consistency by adding more yogurt if too dry or more coconut if too wet.
- Use a small cookie scoop to portion the mixture, roll into balls, and place on a parchment-lined baking sheet.
- Chill the coconut balls in the refrigerator for at least 30 minutes.
Melting Chocolate
- Melt the dark chocolate using a microwave or stovetop double boiler, stirring frequently to prevent overheating.
- If desired, add a spoonful of coconut oil for a thinner coating.
Coating
- Dip each chilled coconut ball into the melted chocolate, gently rolling it to coat evenly.
- Tap the fork to remove excess chocolate and place back on the parchment-lined sheet.
- Allow the chocolate coating to set at room temperature or in the fridge.
Notes
For a decorative touch, drizzle extra melted chocolate over the set balls. Store in an airtight container in the fridge for up to 7 days. Freezing is possible but may alter texture.
- Prep Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 6
- Sodium: 25
- Fat: 7
- Saturated Fat: 5
- Carbohydrates: 14
- Fiber: 2
- Protein: 2
