These vegan chocolate coconut balls could not be easier to make and come together with just 6 ingredients. They taste just like a Bounty chocolate bar only they are a little healthier as you know exactly what is going into them. Oh and did I tell you that they are no bake too!
Recipe notes and adaptions
- Chocolate: depending on how much you like dark chocolate will depend on the cocoa % of the chocolate you pick to cover your balls. I opted for a 65% chocolate in order for it not to be too bitter. The higher the cocoa % of the chocolate the more bitter it will be.
- Where can I find creamed coconut: creamed coconut can be found in any large supermarkets. It is an ambient product (stored at room temperature) in a block. You will want to soften it in hot water or pop it in the microwave for 10 – 15 seconds to make it easier to work with before adding it to your blender.
- Sweetener: I used a coconut honey in these to enhance the coconut flavour, but any neutral coloured and unrefined sweetener will work. Try maple syrup, agave, these will both work well.
Storing and freezing
- To store: As the coconut balls are covered in chocolate, they are stable at room temperature. Keep the balls in a sealed container, and they will keep for up to 5 days. You can also store them in the refrigerator, for up to 10 days.
- To freeze: Place them in an airtight container and they’ll keep fresh for up to 3 months.
If you like these energy balls, why not try some of my other sweet recipes:
- Healthy Cheesecake Brownies
- Chocolate Hazelnut Protein Cookies
- Jammie Dodger Blondies
- Double Chocolate Courgette Muffins
- Vegan Biscoff Scones
Chocolate Coconut BallsCourse: Dessert, Snack, No BakeCuisine: SweetDifficulty: Easy
These chocolate covered coconut balls taste just like a Bounty chocolate bar only are a little healthier. Made with just 6 simple ingredients they make the perfect snacks.
155g Desiccated coconut
2.5 tbsp Sweetener
1/2 tsp Vanilla extract
90g Softened creamed coconut
1 tbsp Dairy free milk
100g Dark vegan chocolate
- Line a baking tray with parchment paper
- Add all of the ingredients except the vegan chocolate to a blender cup and blitz until it comes together.
- Transfer to a bowl and weigh out 25g portions (you should get 10 in total), form them into balls with lightly wetted hands, popping each on onto the baking tray
- Place in the freezer for an hour to harden
- Add the chocolate to a microwavable bowl and melt in 20 – 30 second bursts in order not to burn the chocolate.
- Cover each of the frozen coconut balls in melted chocolate, transferring back onto the same baking tray
- Pop in the fridge to harden and enjoy!
- Depending on how much you favour dark chocolate will determine the cocoa % you go for. I used 65% dark chocolate in order for the chocolate not to be too bitter.
- If you want more chocolate on your coconut balls, you can always coat them in a second layer of chocolate once set.
- The mixture will be quite ‘loose’ when it comes out of the blender. You will need to create a little bit of pressure with your hands in order to form them into balls, making the mixture compact and stick together.
- It is also possible to melt the chocolate in a Bain Marie on the hob top if you don’t have a microwave / don’t want to use one. Just place a bowl on top of a saucepan filled halfway with boiling water and allow the heat to melt the chocolate.
- Kcal: 239 Fat: 21.1g Carbs: 9.3g Protein 2.3g
I can’t wait to hear what you think of these so please leave a comment below and tag me in your wonderful creations! I’m @fortheutterloveoffood on Instagram and use the hashtag #fortheutterloveoffood. I’m also on Facebook – please say hello!