Chocolate Coconut Balls (No-Bake Bliss)
These easy, no-bake treats are a cross between a truffle, a macaroon, and a candy bar. Rich, chewy, and packed with coconut, they’re perfect for holiday gifting, potlucks, or a quick sweet fix.
Ingredients
Classic Chocolate Coconut Balls:
· 2 ½ cups (200g) unsweetened shredded coconut (fine or medium), divided
· ⅔ cup (80g) powdered sugar, sifted
· ¼ cup (20g) unsweetened cocoa powder, sifted
· 3 tablespoons (45ml) maple syrup, honey, or agave nectar
· 3 tablespoons (45ml) coconut oil, melted (or butter)
· 1 teaspoon pure vanilla extract
· A pinch of salt
· For rolling: ½ cup (40g) extra shredded coconut or cocoa powder
Optional Add-Ins:
· ¼ cup chopped nuts (almonds, pecans)
· 2 tablespoons chia seeds or oat flour (for binding)
· 1-2 tablespoons rum, bourbon, or almond extract (for adults!)
· A sprinkle of espresso powder
Instructions
- Mix the Base:
· In a food processor, pulse 2 cups of the shredded coconut until it becomes slightly finer and begins to clump, about 1 minute.
· Add the powdered sugar, cocoa powder, maple syrup/honey, melted coconut oil, vanilla, and salt. Pulse until the mixture is fully combined and holds together when pinched. It should resemble damp sand. If too dry, add another teaspoon of maple syrup or coconut oil. If too wet, add a tablespoon more shredded coconut.
- Form the Balls:
· Scoop out tablespoon-sized portions of the mixture. Roll firmly between your palms into smooth, compact balls (about 1-inch in diameter). The warmth of your hands helps them bind.
· Place the balls on a parchment-lined plate or baking sheet.
- Coat & Set:
· Roll each ball in the remaining ½ cup of shredded coconut or cocoa powder until evenly coated.
· Place in the refrigerator for at least 1 hour to firm up. For a firmer texture, freeze for 30 minutes.
- Serve & Store:
· Enjoy straight from the fridge! They are best served chilled.
· Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Pro Tips for Success:
· Texture is Key: If your mixture is too crumbly, it needs more binding. Add more maple syrup or coconut oil, 1 tsp at a time. If it’s too sticky, add more shredded coconut.
· Toast for Flavor: For a deeper flavor, toast the shredded coconut in a dry pan over medium-low heat for 3-5 minutes until fragrant and lightly golden before using. Let it cool completely.
· Use a Cookie Scoop: A small cookie scoop (1 tbsp size) ensures even balls and keeps your hands cleaner.
· For Perfect Dipping (Chocolate Shell): Melt 1 cup of dark chocolate chips with 1 tsp of coconut oil. Dip chilled balls halfway, let excess drip off, and place on parchment to set.
Popular Variations:
- Snowball (German Rumkugeln):
· Omit cocoa powder. Use 3 cups total coconut. Add 1-2 tbsp rum or rum extract to the mix. Roll in powdered sugar for a “snowy” look.
- Almond Joy Style:
· Press a whole roasted almond into the center of each ball before rolling. Dip half in dark chocolate after chilling.
- Protein Power Balls:
· Add 2 scoops of chocolate or vanilla protein powder. Reduce powdered sugar to ¼ cup. May need an extra tbsp of maple syrup.
- Vegan & Paleo:
· Ensure chocolate is dairy-free. Use maple syrup and coconut oil. Already naturally gluten-free.
What They’re Perfect For:
· Gift Giving: Package in a small box with parchment paper.
· Holiday Trays: A great addition to cookie platters.
· Quick Energy: A healthy-ish snack for hikes or after workouts.
· Dessert Platter: Serve alongside coffee or as a light dessert.
Enjoy these irresistibly simple, chewy, and chocolaty bites!