These vegan Chocolate Coconut Balls are made with simple ingredients that come together in a delicious and sweet dessert that tastes like Almond Joy bar.
Where are my almond joy fans out there? That’s one of my favorite chocolate bars ever, and although these chocolate coconut balls weren’t meant to recreate that recipe, they totally taste like it! If you have a sweet tooth while trying to maintain a healthy diet during the start of the year, these are a great way to satisfy that sweet tooth with wholesome vegan ingredients!
What do you need to make chocolate Coconut Balls?
Yes, you can totally just buy a healthy chocolate covered treat like this these days. But why not make it at home when you only need such minimal basic ingredients? You only need 6 ingredients to make these coconut bites. And I bet you already have most of them in your pantry:
- Shredded coconut
- Roasted or raw cashews
- Any kind of chocolate you like
- Maple syrup
- Coconut oil
- Vanilla extract
How do you make chocolate Coconut Balls?
Given there are only 6 ingredients to make this vegan dessert, and that it’s a no-bake recipe, you can probably guess that the instructions are super simple and straightforward. I would recommend however having a good food processor because it’s the most important part of the recipe.
To start, blend the cashews and coconut together.
When the mixture looks finely chopped, add the maple syrup, coconut oil and vanilla extract and blend again. Now the mixture is pretty much done and ready for shaping and chocolate dipping!
Then scoop up about 1-2 tablespoons of the mixture and squeeze it in your hand really tightly until it binds. You won’t be able to roll these up because of how flaky they are. But you can squeeze them and slowly shape them with your hands into round shapes. That’s all thanks to the coconut oil we used. They won’t be perfectly round or smooth, and that’s the whole point. Just picture how almond joy chocolate bar looks but in circular’ish form.
Melt the chocolate in a microwave-safe bowl and dip the coconut bites into the melted chocolate. You can use a fork or use your hands. It’s honestly easier with your hands but they will be a chocolate mess after. That shouldn’t too be a big problem though, right? 😉
Lay them on a baking sheet lined with parchment paper or wax paper and pop them in the fridge to set.
When they’re ready, you’ll notice that the chocolate solidifies. And you’re ready to enjoy these little pieces of heaven.
These pop-em-in-your-mouth coconut bites are made with simple raw ingredients that come together in a sweet dessert that tastes like the Almond Joy or a Bounty bar! Better yet, every ingredient works for you and not against you. Yeah, you’re not going to find a dessert as jam packed with nutrients and flavor as these little guys.
If you’ve tried this healthy-ish feel good Chocolate Coconut Balls recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
For more vegan desserts, check out:
I created this blog post first on March 23, 2017. I am updating it today to include improved new step-by-step images and a video tutorial! Here’s the old photo from Instagram posted on August 14, 2014 for kicks!
Chocolate Coconut Balls
- 3 cups shredded coconut
- 1 cup cashews
- 1 tablespoon maple syrup
- 2 teaspoons coconut oil
- 1 teaspoon vanilla extract
- Dash sea salt
- 2 ounces melted dark chocolate
- In a food processor, blend cashews and shredded coconut until mixture is finely chopped. Add vanilla extract and maple syrup, and blend more until mixture is slightly sticky.
- Form mixture into balls and place in the fridge until the balls are firm, about 20 minutes
- In a small bowl, mix the melted chocolate with coconut oil to make chocolate sauce. Dip the frozen coconut balls into the chocolate sauce, making sure to cover them entirely; set on baking dish lined with parchment paper.
- Chill again for about 20 minutes until the chocolate has hardened.
- If you don't have maple syrup, or prefer the taste of honey, you can substitute the honey 1:1
- Instead of roasted cashews, you can use raw cashews, or another nut like almonds, pecans or walnuts.
- You can use dessicated coconut instead of shredded coconut. There isn't too much of a difference when it comes to this recipe.