These extremely simple and delicious Chocolate Coconut Balls use just five easy-to-find ingredients. Naturally gluten-free, vegan, and free from refined sugar, they make a healthy, portable snack or an effortless dessert.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Chocolate Coconut Balls
- Substitutions
- Variations
- How to make Chocolate Coconut Balls
- Leftovers
- Recipe FAQs
- Chocolate Coconut Balls Recipe
Why this recipe works
These no-bake coconut chocolate balls are quick to prepare and great for sharing. Children enjoy helping make them, and they’re an easy way to satisfy a sweet tooth without processed sugar.
The texture and flavor are reminiscent of a popular coconut chocolate bar, but homemade and healthier. They store well in the fridge, so you can make a batch ahead and enjoy them throughout the week.
This recipe was inspired by a simple vegan truffle method and pairs nicely with warm drinks. It’s versatile, budget-friendly, and reliably delicious.
Ingredients to make Chocolate Coconut Balls
- Desiccated coconut – finer than shredded coconut; gives a smooth texture for the balls.
- Ground almonds – add a nutty note that complements the coconut and chocolate.
- Coconut oil – use melted coconut oil for the mixture and to give the coating a glossy finish.
- Maple syrup – a natural sweetener that binds the mixture together.
Ingredients for the chocolate coating
- Coconut oil – melts to create a shiny, hardening chocolate coating.
- Maple syrup – sweetens the cacao and balances bitterness.
- Cacao powder – provides a deep, rich chocolate flavour; cocoa powder can be used too.
- Small pinch of salt – enhances the overall flavour and balances sweetness.
See the recipe card below for exact quantities and full details.
Substitutions
- Desiccated coconut – shredded coconut can be used, though it will give a coarser texture.
- Ground almonds – substitute with almond flour, or use coconut flour for a nut-free option (adjust amounts as coconut flour absorbs more liquid).
- Maple syrup – runny honey or agave syrup work as alternatives.
- Cacao powder – cocoa powder can be swapped in if needed.
Variations
- Deluxe – dust the finished balls with powdered sugar, roll them in extra desiccated coconut, or sprinkle with crushed peppermint.
- Kid-friendly – use a sweeter cocoa blend and a little extra syrup, and let children shape the mixture into bars or fun shapes.
Try different coatings and toppings to create your favorite version.
How to make Chocolate Coconut Balls
Step 1: In a mixing bowl, combine desiccated coconut, ground almonds, melted coconut oil, and maple syrup. Mix until evenly combined.
Step 2: Roll the mixture into even-sized balls and arrange them on a lined baking tray. Freeze for about 8 minutes while you prepare the chocolate coating.
Step 3: In a bain-marie (a heatproof bowl over simmering water), combine melted coconut oil, maple syrup, and a small pinch of salt. Stir to combine.
Step 4: Gradually add cacao (or cocoa) powder to the melted mixture, whisking until smooth and glossy.
Step 5: Remove the balls from the freezer and dip or spoon the chocolate coating over each one, making sure they are evenly covered. Return the tray to the freezer for about 20 minutes to set.
Hint: Confirm the baking tray fits in your freezer before you start.
Leftovers
Store the coconut truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to six months.
Recipe FAQs
A bain-marie is a hot water bath used to gently melt and temper ingredients like chocolate to prevent overheating.
Yes. Freezing is part of the process and also works well for long-term storage. Keep them airtight and they’ll last up to six months in the freezer.
Recipes vary widely. This version uses five simple ingredients: desiccated coconut, ground almonds, coconut oil, maple syrup, and cacao powder for the coating.
They’re a healthier treat compared with many store-bought options: gluten-free, vegan, and free from refined sugar. However, they still contain fats and sugars, so enjoy them in moderation.
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Chocolate Coconut Balls
Ingredients
- 70 g desiccated coconut
- 70 g ground almonds
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
Ingredient for the chocolate:
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 12.5 g cacao powder
- Small pinch of salt
Instructions
-
Add desiccated coconut, ground almonds, melted coconut oil and maple syrup to a mixing bowl and mix thoroughly.
-
Roll the mixture into even balls and place them on a baking tray lined with parchment. Freeze for 8 minutes while preparing the chocolate coating.
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In a bain-marie, combine melted coconut oil, maple syrup and a pinch of salt.
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Gradually whisk in the cacao powder until the sauce is smooth.
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Coat each chilled ball in the chocolate sauce, return to the tray, and freeze for 20 minutes to set.
Notes
Substitutions & Variations: Substitution ideas are listed in the post.
To Store: Keep in an airtight container in the fridge for up to a week.
To Freeze: Freeze in an airtight container for up to six months.
Tip 1: Don’t skip the freezer steps; they help the filling and coating set properly.
Tip 2: Experiment with toppings like coconut flakes, powdered sugar, or crushed candy.
Tip 3: If you don’t have a bain-marie, use a heatproof bowl over a pot of simmering water.
Nutrition
