Chocolate coconut candy bites are a delicious allergy friendly treat that will satisfy your sweet tooth!
I made these an embarrassing number of times this summer. For some reason, it was a chocolate coconut candy bite sort of summer at our house. And I didn’t mind one bit! Made with shredded coconut, maple syrup, cocoa powder, and organic coconut oil, these are a sweet treat that’s a little better for you.
These are easy to make, and if you don’t mind a little mess, they’re fun for kids to help make. There’s something so fun about dipping things in chocolate, isn’t there? The secret to an extra rich chocolate coating is to dunk these coconut candy bites at least twice.
For anyone who is missing mounds bars or almond joy bars, this is the candy for you.
Make sure to store these in the refrigerator because with the high coconut oil content, they will become very soft at room temperature.
- 1 cup unsweetened shredded coconut
- 2½ Tablespoons organic unrefined coconut oil
- 2½ Tablespoons maple syrup
- ¼ cup unsweetened cocoa powder
- ¼ cup organic unrefined coconut oil
- 2 Tablespoons maple syrup
- Spoon the coconut oil into a bowl, and heat in the microwave until melted - about 10 seconds.
- Stir in the maple syrup and shredded coconut. Use your hands to form one inch balls, and place these on a parchment paper lined plate or cookie sheet. Place in the freezer for one hour.
- Once the candy is frozen, make the coating. Place the coconut oil in a bowl, and microwave until melted - about 10 seconds. Stir in the maple syrup and cocoa powder.
- Place a wire rack over some wax paper so that the chocolate can drip off of the candy.
- Take one candy at a time and roll in your hands to reshape if necessary. Use a fork to drop it into the bowl of chocolate coating. Lift it out, and then dunk it in again. Lift it out and place on the wire rack.
- Repeat with all of the candy.
- Store the finished candy in the refrigerator.
I hope you enjoy these! They disappear fast around here. :)