Ingredients
Scale
- 1 1/2 cups unsweetened shredded coconut
- 1/4 cup unsweetened cocoa powder
- 2–3 tablespoons honey or maple syrup (adjust to taste)
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate (for coating)
Instructions
- Melt the Coconut Oil: In a small saucepan or microwave, melt the coconut oil. Set it aside to cool slightly.
- Mix the Dry Ingredients: In a large mixing bowl, combine the shredded coconut and cocoa powder. Stir well until the coconut is evenly coated with the cocoa powder.
- Add Wet Ingredients: Pour in the honey or maple syrup, vanilla extract, and the melted coconut oil. Mix everything together until the mixture becomes sticky and fully combined.
- Form the Balls: Use your hands to shape the mixture into small balls, about the size of a teaspoon. If the mixture is too sticky to handle, refrigerate it for 10-15 minutes to firm it up.
- Melt the Dark Chocolate: Break the dark chocolate into pieces and melt it in a heatproof bowl over a pot of simmering water or in the microwave, stirring every 20 seconds until smooth.
- Coat the Balls in Chocolate: Dip each coconut ball into the melted dark chocolate, rolling it to coat completely. Use a fork to lift the ball out and let any excess chocolate drip off.
- Chill and Set: Place the coated balls on a parchment-lined tray and refrigerate for at least 30 minutes, or until the chocolate coating hardens.
- Serve and Enjoy: Once the chocolate is set, your dark chocolate coconut balls are ready to enjoy! Store them in an airtight container in the fridge for up to a week.