Chocolate Coconut Bites are a healthy nutty coconut crust, topped with a soft (almost custardy) coconut layer, and all capped by a chocolate ganache layer. Yummy!
… Wait, did I just sneak that word, “healthy” in there? Yes, yes I did!
I love those healthy sweet treats! You know, you’ve seen them on Pinterest. I’ve made a few of them Double Layer Carob Fudge Bites (which could be cocoa instead of carob), Chocolate Covered Coconut Bites, Coconut Bars, Coconut Carob Brownie Bars (again, could be cocoa), and Chocolate “Mousse” Cups.
It’s pretty awesome that you can have a nice little sweet bite, and not feel bad for having indulged. Filled with healthy ingredients like dried plums, coconut, and hazelnuts, these Chocolate Coconut Bites are awesome. Rich and delightful without being too sweet or too heavy.
Vegan, gluten-free, grain-free, paleo-friendly, healthy fats from whole foods like nuts and coconut. Super tasty.
Just really a win all around. And, not too difficult to make; just a little food processor work, and some time working on the stove. Just be careful not to process the nuts too much to where they become nut butter. Let the coconut layer cool before you top it with the ganache, but it doesn’t take too long to cool in the fridge. And, as for the slicing, It was really easy to cut them into 16 pieces. After that, you may want to cut each piece into fourths as well to get a nice little dessert bite. I did that when we had some guests over for Halloween dinner, and they loved just the little rich dessert nibble at the end.
Chocolate Coconut Bites
- 1 can 13.5 ounce full fat coconut milk
- 6 tablespoons sugar
- ½ cup water
- 3 ½ tablespoons cornstarch mixed with 1/4 cup water
- ½ cup maple syrup
- ¼ cup coconut oil
- ½ cup cocoa powder
- Pinch of fine grain sea salt
- Place all ingredients in a food processor, and pulse until until very finely ground, and mixture starts sticking together. Press the crust mixture firmly into a 9x9-inch pan. Store in the refrigerator.
Make Coconut Layer
- Place coconut milk, sugar, and water in a medium saucepan, and cook over medium-high heat until mixture starts to get tiny bubbles around the edges. Add cornstarch mixture to coconut mixture, and stir vigorously as mixture thickens. Remove from heat, continue to stir, and pour over prepared crust. Place in refrigerator, and allow to cool.
Make Ganache topping
- Once the coconut layer has cooled in the fridge, prepare the ganache layer.
- In the food processor, blend the maple syrup and coconut oil together until well combined. Add in cocoa powder and a pinch of salt, and pulse until smooth, scraping down the sides as needed.
- Pour the ganache over coconut layer. Set the pan in the fridge at least one hour to set. Once the Chocolate Coconut Slice is set, cut into bite sized squares.
- Store leftovers in an airtight container in the fridge.