Magic Chocolate Coconut Bliss Balls
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
- Grains
- Flour
- Gluten
- Refined sugars
Awesome, right?!!
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
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Chocolate Coconut Bliss Balls Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 1 Ā½ cups finely shredded coconut, plus a little extra for garnish
- 3 tablespoons liquid honey, sub maple syrup or coconut sugar for vegan
- 3 tablespoons coconut oil, melted
- 1 Ā½ teaspoon pure vanilla extract
- Ā½ cup good-quality dark chocolate chips
Instructions
- 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.1 Ā½ cups finely shredded coconut, 3 tablespoons liquid honey, 3 tablespoons coconut oil, 1 Ā½ teaspoon pure vanilla extract
- 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.Ā½ cup good-quality dark chocolate chips
- 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. We like these best from the fridge, but you can also keep them at room temperature.
My coconut mixture wasnāt holding together very well (Iām assuming because I didnāt use honey or maple syrup, or I didnāt mix it long enough in my cuisinart), so I refrigerated it for about twenty minutes and then rolled it into balls. Worked perfectly!
The sweetener is what makes it hold together. SO awesome to know that putting it into the fridge for a bit works, too!
When you say ‘finely shredded coconut’ do you mean what we call dessicated coconut?
Finely shredded coconut is slightly larger and has a little more moisture than desiccated coconut. If you have desiccated coconut on hand, it will work in this recipe. š
assuming i’m using the solid coconut oil and not the liquidy version?
Coconut oil will melt at 24 degrees (76F) so will be liquid in a warm house and solid if your home is cooler. If your coconut oil is solid, melt it first on the stove top or in a microwave. š
Hi, I was wondering if these were kept in an air tight container how long do you think they would last before going bad?
At least a week, but probably much longer. They also freeze well. š
I have to admit that these are wonderful. I really have never liked dark chocolate, but there are so many flavors going on here that it isn’t overpowering. I rolled some in crushed almonds and left some just dipped in chocolate and they were delish. My husband LOVED them. Thank you for sharing this wonderful recipe.
That makes me so happy to hear!!!
Being diabetic and needing to lose weight, how many of these can I have a day? Anyone know? It takes 6 months to see a specialist here. Had the labs…fasting sugar very high..and have to wait till June to see her again.
I am jonesing for chocolate, and sweets! Figured one like this would be OK?
If you’re going to eat one, keep a close eye on your sugars after. You don’t want to mess around with diabetes as high/low sugars can be very dangerous.
Have you heard of the Whole30 diet? There is no sugar allowed at all for a month to help get you over the sugar. I’m starting it next week. If you’re interested, I’ll have lots of Whole30 recipes on the blog during that time!
I totally agree, that sugar dragon is horrible, but I know you can do it!!
Thanks for your encouragement, Debbie! It’s such a beast, isn’t it?!
I made this recipe and it is very good. Taste like a mounds bar covered in dark chocolate. I did however have great difficulty with the dark chocolate, it stayed very thick. I had to use two spoons and put the coconut balls in the chocolate then try to get as much as I could off before putting on wax paper. I have made dipping chocolate before, but used parafin wax in the chocolate, but was hesitate to as I am on a “natural” food diet (gluten free / paleo. . I ruined two bags of chocolate before pulling out my double boiler, and then it still was too thick. I even read to put some vegetable oil in it so I tried adding some (after frustration set in) that helped a “little”. The balls still taste delicious. HELP – I would love to make them again. What is the trick to getting the chocolate thin to be able to work with it?
I’m sorry to hear about the trouble you had with the chocolate. I’ve found (through lots of chocolate dipping and ganache making) that the quality of the chocolate really effects the outcome. I sometimes try to save a few bucks by using chocolate chips and it always results in thick and hard to manage chocolate. It’s frustrating!
The best thing to add to thin out thick chocolate is either cream or coconut milk. If it gets to the point where the chocolate is really misbehaving, sometimes a quick whizz through a small blender (like a Magic Bullet) can help.
Hope that helps!
I would add a little coconut oil to it. Thins it out nicely.
Hi Kristen!
You know what .. you’ve got me really craving these now. I’ve been eating far too much sweet stuff. At least these are guilt-free!
Happy New Year!
Definitely guilt-free here! Hope you’re having a great start to 2016!!
Bliss balls, bites, I can never have enough!!! And obviously chocolate and coconut is just…the best š These look so fantastic dear!
Same here! I could eat them everyday. š
Hi there
I am wondering if these could be made ahead… frozen maybe? I am planning on having them as part of mix of sweets for a catering job and and hoping to make some things ahead of time… if it changes their deliciousness I will not do it!
I have never made them ahead of time, but I suspect they would freeze very well. The only thing I would be cautious of if you are serving them is the chocolate. Chocolate that has been frozen can sometimes turn whiteish. It wouldn’t affect the taste, only the appearance. You could always make the balls ahead then dip them the day before.