These wholesome chocolate and coconut balls give you all the fun of a sweet treat without the sugar cravings. With a slightly chewy coconut core surrounded by a thin layer of dark chocolate, they taste like a natural version of the Mounds bar and are a quick, easy, low-carb snack. These chocolate coconut balls are also keto-friendly, gluten-free and vegan – no baking required!
- Cooking time: 25 minutes
- Cooling time: 25 minutes
- Total time: 50 minutes
- Output: 15 balls 1x
4 ½ ounces (2 ¼ cups, per package) raw coconut
2 ¼ ounces (¼ cup) coconut oil/manna
2 ¼ oz (⅓ cup) granulated erythritol
1 ½ oz (2 tablespoons plus 2 ½ teaspoons) nonfat canned coconut milk
1 tablespoon coconut extract
½ teaspoon vanilla extract
pinch of salt
3 ounces sugar-free chocolate, chopped
1 ¼ teaspoon coconut oil
No-bake coconut balls :
Prepare the filling : In a food processor with the steel blade attachment, combine the coconut shavings, coconut oil, erythritol, coconut milk, coconut and vanilla extracts and salt. Process the mixture until it begins to stick together and is thin enough to roll into balls.
Roll into balls : Line a small cookie sheet/tray with parchment paper/foil. Divide the coconut mixture into ⅝ ounce portions (about 1 tablespoon each) and roll each portion into a ball between your palms. Then put the balls in the freezer until solidified (about 10-15 minutes).
Chocolate Frosting :
Prepare the chocolate frosting: In a small mixing bowl, combine the chopped chocolate and coconut oil. Cook the mixture in the microwave at 30-second intervals, stirring in between, until smooth.
Dip: One at a time, dip each ball into the melted chocolate with a fork or toothpick. Gently shake off any excess chocolate, then return to parchment/foil. Repeat with remaining balls; transfer to refrigerator and chill until chocolate hardens before serving, about 10 minutes.