These extremely simple and delicious Chocolate Coconut Balls use only five easy-to-find ingredients. Naturally gluten-free, vegan, and free from refined sugar, they make a perfect healthy snack for busy days.
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 ideal for sharing with family and friends, and kids will enjoy helping to make them. They come together quickly, keep well in the fridge, and are a tasty, healthier alternative to store-bought coconut chocolates.
If you like bounty bars or coconut-filled chocolates, these have the same irresistible combination of sweet coconut and rich chocolate but without refined sugar. They’re inspired by simple truffle recipes and pair nicely with warming drinks for cozy afternoons.
Ingredients to make Chocolate Coconut Balls
- Desiccated Coconut – finer than shredded coconut; gives a smooth coconut texture for the filling.
- Ground Almonds – adds a mild almond note that complements coconut and chocolate.
- Coconut Oil – use melted coconut oil to bind the filling and to help the chocolate set.
- Maple Syrup – a natural liquid sweetener that balances the coconut.
Ingredients for the chocolate coating:
- Coconut Oil – gives the coating a glossy finish and helps it firm up.
- Maple Syrup – sweetens the cacao and keeps the coating smooth.
- Cacao Powder – provides deep chocolate flavour; cocoa powder can be used instead.
- Small Pinch of Salt – enhances the chocolate and balances sweetness.
See the recipe card below for exact ingredient quantities.
Substitutions
- Desiccated Coconut – shredded coconut works if you don’t mind a chewier texture.
- Ground Almonds – can be swapped for almond flour; for a nut-free option use coconut flour (adjust liquid as needed).
- Maple Syrup – replace with runny honey or agave if preferred.
- Cacao Powder – cocoa powder is an acceptable substitute with a slightly different flavour.
Variations
- Deluxe – finish with a dusting of icing sugar, extra desiccated coconut, or crushed peppermint for a festive touch.
- Kid-friendly – for children who prefer less bitter chocolate, use cocoa powder and a touch more syrup. Let kids shape the mixture into bars or fun shapes.
Experiment with different toppings or mix-ins to create your preferred flavour combinations.
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 the ingredients come together evenly.
Step 2: Shape the mixture into even-sized balls and place them on a small tray lined with baking paper. Freeze for about 8 minutes while you prepare the chocolate coating.
Step 3: In a bain-marie, combine melted coconut oil, maple syrup, and a small pinch of salt. Warm gently and mix to combine.
Step 4: Whisk in the cacao powder gradually until the coating is smooth and glossy.
Step 5: Take the balls from the freezer and dip or spoon the chocolate coating over each one so they are evenly covered. Return them to the tray and freeze for an additional 20 minutes to set.
Hint: Make sure the tray fits in your freezer before freezing the balls.
Leftovers
Store the chocolate coconut truffles in an airtight container in the refrigerator for up to one week.
Recipe FAQs
A bain-marie is a hot water bath used to melt ingredients gently and control temperature, ideal for making smooth chocolate coatings.
Yes. Freezing is part of the process and these truffles will keep in an airtight container in the freezer for up to six months.
Recipes vary widely. This version uses five simple ingredients: desiccated coconut, ground almonds, coconut oil, maple syrup, and cacao powder for the coating.
It depends on the recipe. This homemade version is gluten-free, vegan, and free from refined sugar, making it a healthier treat option compared with many store-bought alternatives.
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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
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Combine desiccated coconut, ground almonds, melted coconut oil and maple syrup in a mixing bowl and mix thoroughly.
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Roll the mixture into even balls and place on a baking tray lined with baking paper. Freeze for 8 minutes while you prepare the chocolate coating.
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In a bain-marie, combine melted coconut oil, maple syrup and a small pinch of salt, mixing gently.
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Gradually whisk in the cacao powder until the sauce is smooth and glossy.
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Coat each ball evenly with the chocolate sauce, return to the tray, and freeze for 20 minutes to set.
Notes
Substitutions & Variations: Options are listed above in the post.
To Store: Keep in an airtight container in the fridge for up to one week.
To Freeze: Store in an airtight container in the freezer for up to six months.
Tip 1: Don’t skip the freezer steps — they help the centres and coating set properly.
Tip 2: Try different toppings like powdered sugar, desiccated coconut, or crushed peppermint.
Tip 3: If you don’t have a bain-marie, place a heatproof bowl over a simmering pot of water so it doesn’t touch the water.
Nutrition
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Carbohydrates: 10 g
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Protein: 3 g
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Fat: 18 g
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Saturated Fat: 11 g
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Fiber: 3 g
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Sugar: 7 g
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