Creamy chocolate coconut balls are made with a few familiar ingredients and wield a huge nutritional punch, including boosts to immunity, mood and digestion.
Chocolate coconut balls are a powerfully healthy treat and so easy to make. Just blend, roll, dip and eat. Few ingredients to buy, and minimal equipment to wash - my kind of recipe!
Now I get that you probably need to like coconut to love these, so if you don't, you might like to try my other truffle recipes including Brownie Truffles and Sugar Cookie Truffles. But if you do love coconut, you'll love these!
Why You'll Love This Recipe
Creamy white center. The filling is a blend of coconut milk and coconut butter that forms a melt-in-your-mouth dream.
Dark chocolate coating. A dark chocolate coating, if made from quality chocolate, is rich in disease-fighting antioxidants. Studies show it can help reduce blood pressure and lower your risk of heart disease. It is a rich source of fiber, loaded with iron, magnesium, zinc, copper, and other minerals.
Coconut butter: It can be bought but it's quite expensive and unnecessary to buy since it's easy to make. Just blend up a bag of fresh shredded coconut. Follow my directions in the recipe card below or visit my homemade coconut butter recipe.
Coconut milk: Use full-fat and canned, a BPA-free brand such as Whole Foods.Coconut milk is rich in healthy fats called medium-chain triglycerides (MCTs). Science shows that eating MCTs supports weight loss by diminishing appetite and boosting energy. Many chocolate coconut ball recipes use sweetened condensed milk instead. I don't because it is processed, high in sugar, and provides little nutritional benefit.
Dark Chocolate: Use chocolate chips or a dark chocolate bar. Look for quality brands that have cocoa butter as an ingredient and at least 70% cacao. My favorite brands are Enjoy Life, HU or Ghiradelli.
Vanilla + Salt
Coconut butter. You can buy it if you don't want to make it. Look for the Coconut Manna brand.
Chocolate coating. These balls can be coated in shredded coconut instead of chocolate. Or coated with chocolate and then rolled in shredded coconut before the chocolate shell dries.
Steps to Make
Make coconut butter. Blend up the two cups of shredded coconut until the mixture becomes creamy, about 3-4 minutes, to make one cups of fresh coconut butter. Here is my coconut butter recipe where I discuss steps in detail and give you a recipe for a chocolate coconut butter.
Blend the mixture. Blend up the coconut butter, coconut milk, vanilla, and salt. Taste-test to see if you'll need to sweeten. If so, add a teaspoon or two of maple syrup. Just realize maple syrup will darken the color.
Coat chocolate. Melt chocolate chips, dip each coconut ball and set on parchment to wait for the coating to set.
Sweetening options. If you want to sweeten the mixture but need to keep the color snowy-white, add powdered sugar to taste.
Coating options. You can roll the newly-wet chocolate coating in fresh shredded coconut.
Store these coconut balls uncoated in the freezer for up to three months. Once coated, these balls can be stored for three days in a sealed container at room temperature, and for a week refrigerated.
More Chocolate Truffle Recipes
- chocolate praline truffles
- chocolate black pepper truffles
- chocolate sugar cookie truffles
- chocolate vegan truffles
- chocolate hazelnut truffles
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Chocolate Coconut Balls
- 2 cups shredded coconut (blend into coconut butter; 2 cups makes 1 cup butter or visit my coconut butter recipe)
- ½ cup coconut milk, canned, full fat room temperature and shaken
- 1 cup chocolate chips
- 1 teaspoon vanilla
- pinch of salt
- Open the can of full fat coconut milk and set it in a just-boiled pot of water and stir until creamy.½ cup coconut milk, canned, full fat
- Blend up the two cups of shredded coconut until the mixture becomes creamy, about 3-4 minutes.2 cups shredded coconut
- Add the coconut milk, vanilla and salt and blend again briefly. Taste-test. Coconut is naturally sweet, however, if you want a sweeter mixture, add a teaspoon or two of maple syrup.1 teaspoon vanilla, pinch of salt, ½ cup coconut milk, canned, full fat
- No chilling necessary. Use a 2-tablespoon scoop and roll into balls. Set the balls on a cooling rack set over a sheet of parchment paper.
Coat them in Chocolate
- Use a heat-safe container to microwave the 1 cup of chocolate chips in the microwave for 60 seconds. Stir until all chips are melted. If need be, microwave again in 15 second increments until the chips are all melted.1 cup chocolate chips
- Set a small skillet of water to heat on the stove. Put the heat safe container - I used a pyrex glass measuring cup - in the water so the melted chocolate stays melted.
- Lower each ball quickly into the chocolate, coat, drain and set on the rack to drain and set.
- Once the chocolate coating has sealed, refrigerate in a covered container for about a week. If they last that long.
- Store these coconut balls uncoated in the freezer for up to three months. Once coated, these balls can be stored for three days in a sealed container at room temperature, and for a week refrigerated.
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