I made these Chocolate Covered Coconut Bites based on my Coconut Bars recipe and on lovely Carol’s suggestion of adding chocolate to the top to make Mounds bars! What a great suggestions! Thanks, Carol!
I bumped up the chocolate flavor in these Chocolate Covered Coconut Bites two ways. First, I added Cocozia Chocolate Coconut Water which bumps up the chocolate flavor just enough inside the coconut bliss part! While the chocolate top puts it over the top yummy. And, these treats are a vegan, Paleo-friendly, gluten-free, refined sugar-free treat. I made these little stars into frozen bites. But, they work great in the freezer or the fridge.
Cocozia gave me some of their Chocolate Coconut Water to taste. I loved it. It tastes just like chocolate milk to me. And, though I haven’t tried putting it in my coffee, yet, I think it’ll make a superb mocha! I also love that their coconut water is organic.
I used this Mini Star Silicone Mold to make the star shapes. Any silicone mold would work well for this. It would’ve been really cute in heart shapes for Valentine’s Day, but I knew I was a little too late for that holiday.
If you use a mold to make these you’ll want to spray it first with a little oil. I used an olive oil, but because there’s so little oil you can’t taste it, so don’t worry about what kind. Wipe off any excess oil, so there’s just a light spray on the mold. If you don’t have any spray oil, just take a paper towel and wipe a little coconut oil onto the mold.
Both the chocolate coating and the coconut filling made more than I needed for the star molds. So, I put the extra in a small ramekin and ate it with a spoon! I used ½ tablespoon of chocolate coating in the bottom of each star. Depending on the size of your mold, you may need more or less chocolate in each shape. You just want a nice coating of chocolate. If you don’t want to make shapes, you can certainly make the whole thing in a 9×5-inch loaf pan and cut it into bars once it has hardened.
I’ve used both unsweetened and sweetened coconut for this. It’s great both ways. If you like your desserts a little sweeter, use the sweetened.
- cooking spray oil, if using a mold
- 8 ounces chocolate chips
- ¾ cup coconut oil, melted, divided use
- 2 cups shredded coconut
- ½ cup chocolate coconut water
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla
- Spray the mold with a light spray of cooking oil. Set aside.
- Place ¼ cup coconut oil in a medium bowl, and add chocolate chips. Stir chocolate into melted oil until it starts to melt. Microwave 20 seconds, and stir again until melted. If the chocolate doesn’t melt completely, microwave again for 10-20 seconds, being careful not to burn the chocolate, or it’ll seize (harden). Once chocolate is completely melted, distribute evenly into the bottom of the molds or into a 9x5-inch loaf pan.
- Place chocolate coated molds or pan into the freezer for 30 minutes.
- Meanwhile, in a small saucepan combine coconut, chocolate coconut water, coconut oil, maple syrup, and salt. Cook, stirring, over low heat, about 5 minutes, or until the shredded coconut has softened and absorbed some of the oil. Remove from heat, and add stir in the vanilla. Spoon the mixture into the molds or into the 9x5-inch loaf pan. Firmly pack the mixture down, and freeze or refrigerate for at least an hour.
- If the coconut bites stick in the pan, place the pan in a shallow dish of hot water for a minute, and it will loosen, and come out.
- I made 6 stars, plus the extra that didn't fit in the mold, so I figure you could make 8 stars. I left the servings at 8 for the calculations on the calorie count. If you made this in a 9x5 pan and cut it into 21 squares (which is easy to do), the squares would have about 166 calories each. The total batch calorie count is around 3493 calories.