Dark Chocolate Coconut Bites Recipe
- 2½ cups flaked coconut, unsweetened
- ¼ cup + 1 tablespoon coconut oil, melted
- ¼ cup honey
- ½ teaspoon vanilla
- a pinch of sea salt
- 4 ounces dark chocolate for topping
- Pulse the coconut in a food processor until sticky crumbs form. Set aside about ¼ cup of the mixture.
- Mix the coconut oil, honey, vanilla, and sea salt. Stir in the coconut from step one. Form the mixture into small balls by squeezing until a ball forms. The mixture will be crumbly, so it doesn’t work to put the mixture in your hands and roll it. You have to squeeze it. There will be a little bit of excess oil – that’s okay.
- Once you have the balls rolled, refrigerate for 1 hour or so until they are firm. At this point, if you want, you should be able to take them out and re-roll them to get the shape just right since they’ll be firm and malleable.
- Heat a nonstick skillet over medium heat. Add the coconut and shake or stir constantly for a few minutes until the coconut is lightly browned and fragrant.
- Melt the chocolate for a minute or so in the microwave. Stir it until it’s smooth. Dip each coconut ball in the chocolate and remove with a fork, letting excess chocolate drip off. Place on a parchment lined baking sheet and top with the toasted coconut from step three. Freeze or refrigerate to set the chocolate. I like these best in the fridge because they are soft enough to eat anytime!