There’s something especially good about the combination of coconut and dark chocolate. These Healthy Dark Chocolate Coconut Bites are simple, chewy, and lightly sweet, with plenty of coconut flavor underneath a smooth layer of dark chocolate. They’re made with just a handful of straightforward ingredients and don’t require any baking.
I like making these when I want a small homemade sweet that can be kept in the refrigerator or freezer and enjoyed whenever the craving hits. The coconut mixture takes only a few minutes to put together. The only part that requires a little patience is waiting for it to firm up before cutting and coating the pieces in chocolate.
The finished bites can be made as small squares, bars, or even rolled into balls. For an easy snack, I usually make a flat layer and cut it into bite-sized pieces. This gives every piece a good balance of chewy coconut and dark chocolate.
What These Coconut Bites Are Like
- The coconut mixture is soft, chewy, and naturally rich in coconut flavor. Brown rice syrup adds sweetness while also helping the shredded coconut hold together. A little vanilla rounds out the flavor, and a pinch of sea salt keeps the sweetness from becoming too strong.
- Once the coconut layer is chilled and firm, it is cut into small pieces and covered with melted dark chocolate. The chocolate coating adds a crisp outer layer when chilled, while the coconut underneath stays tender and chewy.
- The contrast between the two textures is what makes these little bites so enjoyable. They’re small enough that you don’t need a large serving, and they’re easy to prepare ahead of time.
Ingredients You’ll Need
- For the coconut base, you’ll need:
- 3 cups unsweetened finely shredded coconut
- 1/3 cup brown rice syrup (you can use honey or maple syrup as well)
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- For the chocolate coating, you’ll need:
- 1 cup dark chocolate chips (or 1 cup chopped dark chocolate from a bar like Scharffen Berger)
- 1 tablespoon coconut oil
- The coconut should be finely shredded because it makes the mixture easier to process and gives the finished bites a smoother texture. If your shredded coconut is on the larger side, the food processor will help break it down into finer pieces.
- Brown rice syrup has a fairly mild flavor, so it lets the coconut remain the main flavor in the bites. Honey or maple syrup can also be used as mentioned in the ingredient list, although either one will give the finished bites a slightly different flavor.
- For the chocolate, dark chocolate chips work well, but chopped dark chocolate can also be used. Coconut oil is added to the chocolate to make it smooth and easy to dip.
Start With the Coconut Mixture
- The first thing I do is prepare the pan. A loaf pan works well for making a thicker layer, while an 8 x 8 cake pan gives you a wider surface. Line whichever pan you’re using with parchment paper and spray the parchment paper with coconut spray.
- This step makes removing the chilled coconut mixture much easier later. The parchment also gives you something to lift when the mixture is ready to come out of the pan.
- Next, add the finely shredded coconut to a food processor. Process it for a few seconds. You’re not trying to turn the coconut into a paste; the idea is simply to make the pieces a little finer so the mixture comes together more easily.
- With the food processor running, add the brown rice syrup, vanilla extract, and sea salt.
- Let everything process for about a minute, or until the ingredients are well blended. Stop and check the mixture if needed. It should look evenly combined, with the syrup distributed throughout the coconut.
Press the Mixture Into the Pan
- Once the coconut mixture is ready, transfer it to the prepared pan.
- Use a spatula or the back of a spoon to spread it out. Try to make the layer as even as possible. Aim for a rectangle about 1/2 inch thick.
- There’s no need to make the edges perfectly straight. The important thing is keeping the thickness fairly even so the bites are similar in size and texture once they’re cut.
- Press the mixture firmly enough that it holds together. If the coconut mixture is spread too loosely, the pieces may be more difficult to handle after chilling.
Give the Coconut Layer Time to Set
- Place the pan in the freezer and let the coconut layer chill for about 30 to 45 minutes, or until it has set.
- This is an important step because the coconut mixture needs to become firm enough to cut cleanly. It doesn’t need to be frozen solid for a long period of time. Once it feels firm and holds its shape, it’s ready.
- While the coconut layer is chilling, this is a good time to prepare the chocolate sauce.
Make the Homemade Dark Chocolate Sauce
- The chocolate coating is very simple. You only need dark chocolate and coconut oil.
- Add the dark chocolate chips, or chopped dark chocolate, and the coconut oil to a small saucepan and heat them over a double boiler.
- Stir as the chocolate warms. Keep stirring until the chocolate has completely melted and the mixture is smooth.
- Once the chocolate has melted, remove it from the heat.
- The coconut oil helps make the melted chocolate smoother, which makes it easier to coat the chilled coconut pieces.
Cut the Coconut Into Bites
- Remove the firm coconut layer from the freezer.
- Lift it out of the pan using the parchment paper and place it on a suitable surface for cutting.
- Cut the coconut into approximately 24 bite-size pieces. You can make them square or rectangular depending on how you prefer them.
- If you’d rather make larger bars, you can cut fewer pieces. The same mixture can also be shaped into smaller bites or rolled into balls instead of being pressed into a pan.
- For chocolate-covered bites, keeping the pieces relatively small makes them easier to dip and handle.
Coat Each Piece in Chocolate
- Now comes the fun part.
- Take one coconut piece at a time and dip it into the melted chocolate. Make sure the chocolate covers the piece as much as you like.
- Once coated, place the chocolate-covered coconut bite onto a cookie sheet lined with a Silpat.
- Continue with the remaining coconut pieces.
- You don’t have to make every piece look exactly the same. Some can have a thicker chocolate coating, while others can have a thinner layer. If a little coconut remains visible, that’s perfectly fine too.
- If the melted chocolate starts becoming too thick while you work, gently warm it again until it becomes smooth enough for dipping.
Let the Chocolate Set
- After all the coconut pieces have been coated, they need time for the chocolate to firm up.
- For a quicker option, place the chocolate-covered coconut bites in the freezer for about 10 minutes.
- If you have more time, you can place them in the refrigerator for 30 to 45 minutes instead.
- Once the chocolate has set, the bites are ready to enjoy.
- The chilled chocolate gives the outside a firm texture, while the coconut center remains pleasantly chewy. This is also why these bites are especially nice served cold.
Making Bars Instead of Bites
- If you prefer chocolate coconut bars rather than individual bites, the same recipe can be prepared in exactly the same way through the chilling stage.
- Instead of cutting the coconut mixture into approximately 24 small pieces, simply cut it into larger bars after it has set.
- You can dip the bars completely in melted chocolate or coat only part of each bar. The recipe is flexible enough to work with different shapes without changing the ingredients.
- For smaller snacks, bite-sized pieces are convenient. For a more substantial treat, larger bars work well.
Making Coconut Balls
- The mixture can also be turned into coconut balls.
- Rather than pressing the coconut mixture into a pan, portion it out and roll it into small balls. Chill the coconut balls until firm, then dip them into the melted dark chocolate.
- The chocolate-covered balls can be placed on a Silpat-lined cookie sheet and chilled in the freezer or refrigerator until the chocolate sets.
- This version takes a little more hands-on work because each ball needs to be shaped individually, but it’s a nice option if you don’t want to cut the coconut mixture into squares.
A Few Things That Make the Process Easier
- The biggest thing to remember is not to rush the chilling step. The coconut layer should be firm before you try to cut it. If it is still soft, the pieces may not hold their shape as well.
- It also helps to spread the coconut mixture evenly in the pan. A consistent thickness means the finished pieces will be easier to cut and will have a similar coconut-to-chocolate ratio.
- When melting the chocolate, gentle heat is best. Stir it regularly and remove it from the heat once it is completely melted and smooth.
- The chocolate coating doesn’t need to be perfect. These are homemade coconut bites, so a few uneven edges or different-looking pieces are part of the charm.
How I Like to Serve Them
- These bites are best served chilled, especially once the chocolate has completely set.
- They make an easy little sweet to keep in the refrigerator for whenever you want something chocolatey. Because they’re already cut into small pieces, they’re also convenient to serve when you have guests.
- If you’re preparing them ahead of time, let the chocolate coating set completely before transferring the bites to a storage container.
Storing the Coconut Bites
- Keep the finished chocolate coconut bites chilled so the chocolate stays firm and the coconut center maintains its texture.
- They can be kept in the refrigerator or freezer depending on how firm you like them. If stored in the freezer, give them a little time to soften before eating if you prefer a softer coconut center.
- For everyday snacking, the refrigerator is a convenient option because the bites stay chilled without becoming too hard.
Why This Recipe Works
- The recipe works because each ingredient has a simple job.
- The finely shredded coconut provides the main structure and flavor. Brown rice syrup adds sweetness and helps bring the coconut together. Vanilla gives the mixture a little extra depth, while sea salt balances the sweetness.
- The dark chocolate creates the rich outer coating, and coconut oil helps keep the melted chocolate smooth enough for dipping.
- There’s no baking involved, so there’s no need to worry about an oven temperature or baking time. Once the coconut mixture is processed and pressed into the pan, most of the preparation is simply waiting for it to firm up.
The Finished Bites
- When everything is finished, you’ll have small pieces of chewy coconut covered in a smooth layer of dark chocolate.
- The coconut flavor remains noticeable because the base is made primarily from unsweetened shredded coconut. The dark chocolate adds richness without taking away from the coconut.
- These are especially nice when you want something homemade but don’t want to spend a lot of time in the kitchen. The preparation is straightforward, the ingredients are simple, and the bites can be made in different shapes depending on how you plan to serve them.
- For the easiest version, press the mixture into a pan, chill it, cut it into small pieces, dip each piece in melted chocolate, and chill again until the chocolate sets. That’s really all there is to it.
Description
- Chewy coconut bites covered in rich dark chocolate. These simple no-bake treats are made with finely shredded coconut, brown rice syrup, vanilla, and a smooth homemade dark chocolate coating. The coconut mixture can also be shaped into bars or balls.
Duration
- Prep Time: 15 minutes
- Additional Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- For the Coconut Bites
- 3 cups unsweetened finely shredded coconut
- 1/3 cup brown rice syrup (you can use honey or maple syrup as well)
- 1 teaspoon pure vanilla extract
- pinch of sea salt
For the Dark Chocolate Sauce
- 1 cup dark chocolate chips (or 1 cup chopped dark chocolate from a bar like Scharffen Berger)
- 1 tablespoon coconut oil
Instructions
- Coconut Bites
- Line a loaf pan or an 8 x 8 cake pan with parchment paper. Spray the parchment paper with coconut spray.
- Add the coconut to a food processor and process for a few seconds to make the coconut pieces finer.
- With the processor running, add the brown rice syrup, vanilla, and sea salt.
- Process for about 1 minute, or until the ingredients are well blended.
- Transfer the coconut mixture to the prepared pan and spread it evenly into a rectangle about 1/2 inch thick.
- Place the pan in the freezer for 30–45 minutes, or until the coconut mixture has set.
- Remove the coconut layer from the freezer and cut it into approximately 24 bite-size pieces.
Dark Chocolate Sauce
- Add the dark chocolate chips or chopped dark chocolate and coconut oil to a small saucepan over a double boiler.
- Stir until the chocolate has completely melted and is smooth. Remove from heat.
- Dip each coconut piece into the melted chocolate.
- Place the chocolate-covered pieces on a cookie sheet lined with a Silpat.
- Place the bites in the freezer for about 10 minutes or in the refrigerator for 30–45 minutes, until the chocolate has set.
Notes
- Brown rice syrup can be replaced with honey or maple syrup as mentioned in the ingredients.
- The coconut mixture can be made into bars, bite-size pieces, or rolled into balls.
- Make sure the coconut layer is firm before cutting so the pieces hold their shape.
- Store the finished bites chilled in the refrigerator or freezer.
Nutrition Information
- Yield: 12 servings
Serving Size: 1 serving - Amount Per Serving:
- Calories: 209
- Total Fat: 12 g
- Saturated Fat: 9 g
- Trans Fat: 0 g
- Unsaturated Fat: 2 g
- Cholesterol: 1 mg
- Sodium: 79 mg
- Carbohydrates: 26 g
- Fiber: 3 g
- Sugar: 17 g
- Protein: 1 g
