Chocolate-Covered Coconut Almond Bites
Deliciously chewy, naturally sweet, and irresistibly chocolatey – a perfect homemade treat!
Ingredients:
For the Coconut Filling:
- 2½ cups unsweetened shredded coconut
- ½ cup coconut oil (melted)
- ⅓ cup maple syrup (or honey)
- 1 tsp pure vanilla extract
- Pinch of salt
- Whole roasted almonds (about 20–25)
For the Chocolate Coating:
- 200g (7 oz) semi-sweet or dark chocolate, chopped (or chocolate chips)
- 1 tsp coconut oil (optional, for smoother coating)
Instructions:
- Make the Coconut Mixture:
In a food processor, blend the shredded coconut, melted coconut oil, maple syrup, vanilla, and a pinch of salt. Blend until the mixture is sticky and holds together when pressed (about 1 minute). - Shape the Bites:
Scoop out tablespoon-sized portions and roll or press them into oval shapes. Gently press one whole almond into the center of each bite. Place on a parchment-lined tray and freeze for 15–20 minutes until firm. - Prepare the Chocolate Coating:
Melt the chocolate and coconut oil together in a heatproof bowl over a pot of simmering water (or microwave in short bursts, stirring frequently until smooth). - Dip the Coconut Bites:
Using a fork, dip each coconut-almond bite into the melted chocolate, coating it completely. Let the excess drip off, then return to the tray. Optional: drizzle extra chocolate over the top for a decorative touch. - Chill and Set:
Place the tray in the fridge or freezer until the chocolate sets (about 10–15 minutes). - Serve and Store:
Enjoy immediately, or store in an airtight container in the fridge for up to 1 week or in the freezer for longer storage.
Tips for Best Results:
- For a smoother coconut texture, pulse the shredded coconut a few extra seconds before combining.
- Prefer a crunchier bite? Toast the shredded coconut briefly in a dry pan before mixing.
- Use dairy-free chocolate chips for a vegan version.