These Chocolate Coconut Bliss Balls are pure magic. They’re made with 100% healthy, good-for-you ingredients and are crazy delicious. They’re vegan, paleo, gluten free and made without refined sugar. They’re magic because you’d never guess they’re healthy.
When I brought out a plate of these chocolate covered coconut bliss balls at a dinner party a friend took a bite then turned to me and whispered, “I think I just had an orgasm.” Yes, they are that good.
If you like coconut desserts you are going to fall head over heels in love with these bliss balls. They’re densely packed coconut that’s sweetened with a touch of honey or maple syrup and coated in dark chocolate. I like to add a tiny sprinkle of sea salt on top. Sea salt makes everything better.
I know you and I are pals for a reason. Sure, we both LOVE food (obvs!), but we also share a thing for healthy food. Big bonus points for food that’s healthy but tastes like it totally isn’t. Magic food, like these bliss balls.
I knew from the moment I
took my first bite ate six in a row without stopping, that you were going to love these, too. They’re made with nothing but good for you ingredients that disguise themselves as sweet and delicious bites of coconut heaven.
What makes these magic bliss balls so good for you?
Well, my friends, these tasty bites are made without any:
- Animal products
- Refined sugars
You know what else is awesome? This little one right here.??????I’m trying my best to type this post so I can share these bliss balls with you, but she’s doing her best to steal all my attention. Seriously guys, some days I wonder how I get any “work” done at all. #SoNotComplaining
If you make these Chocolate Coconut Bliss Balls make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on them. I love seeing TEM recipes you create!
- 1½ cups finely shredded coconut, plus a little extra for garnish
- 3 tablespoons liquid honey (or sub maple syrup or coconut sugar for vegan)
- 3 tablespoons coconut oil, melted
- ½ teaspoon pure vanilla extract
- ½ cup good-quality, dark chocolate chips (or chopped, if you buy your baking chocolate in large bars)
- Add the coconut, honey or maple syrup, coconut oil and vanilla to a food processor, and process on high until the mixture sticks together. Form 12 - 1 inch balls, pressing them firmly with your hands. Don't worry if some coconut oil squishes out, this is normal. Also, don't fret about making them perfect at this point, just get them to stick together. Place the coconut balls in the fridge to harden for at least 1 hour.
- Gently melt the chocolate over very low heat. You could also use a microwave if you have one. Be very careful not to heat the chocolate quickly as it can burn, and the consistency will change.
- Take the balls out of the fridge and roll them in your hands again if you want them to be perfectly round. You can press quite firmly on them at this point.
- Working with one ball at a time, drop the ball into the chocolate and use a spoon to pour the chocolate over the ball so that it is completely covered in chocolate. Scoop the ball out of the chocolate using a fork and tap the fork on the edge of the pan to shake off any excess chocolate. Put the ball back on the tray, using another fork if necessary to help slide the ball off the fork. Continue until all the balls are covered in chocolate then sprinkle some coconut over top. I like these best from the fridge, but you can also keep them at room temperature.