These Healthy Coconut Bites are an easy no bake dessert recipe perfect for when you just want a bite sized serving of something sweet! The balls have a shredded coconut filling before being topped with coconut butter, truly a coconut lovers dream! This treat is SCD, Paleo, gluten free, grain free, dairy free, egg free, and refined sugar free.
I'm always trying to come up with easy dessert recipes and these healthy no-bake coconut bites fit the bill.
These healthy coconut balls have a soft filling, a firm outer shell, and a subtle sweetness that will cure any cravings.
Coconut bites ingredients
- Unsweetened Shredded Coconut
- The smaller the coconut pieces are, the better! If you can't find finely shredded coconut pieces don't worry. The coconut will be placed in a food processor anyway! - Coconut Oil
- Fine Sea Salt
- Honey - If not following the SCD diet, feel free to use pure maple syrup instead.
- Vanilla Extract
- Coconut Butter - For those that may not know, coconut butter is a creamy spread made from the meat of coconuts. It can be purchased at most grocery stores or you can make your own using my Homemade Coconut Butter recipe!
- Water
- The smaller the coconut pieces are, the better! If you can't find finely shredded coconut pieces don't worry. The coconut will be placed in a food processor anyway!
- For those that may not know, coconut butter is a creamy spread made from the meat of coconuts. It can be purchased at most grocery stores or you can make your own using my 
A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Directions
There are two components to this recipe, the inside of the truffle and the outer shell.
Luckily both are VERY easy to make!
Begin by pulsing the unsweetened shredded coconut, coconut oil, salt, honey, and vanilla extract in a food processor
(photo 1).
Stop once the shredded coconut is fine in texture and covered with the wet ingredients (photo 2).
Forming the truffles can be a bit tricky as the shredded coconut may not want to stick together in a ball shape.
I found that using a medium cookie scoop
and firmly pressing down on the mixture is the easiest way to form the truffle shape (photo 3).
Tap the cookie scoop on a parchment lined baking sheet to release the coconut mixture (photo 4).
Place the baking sheet in the freezer to allow the coconut balls to harden.
Meanwhile, place the coconut butter in a small saucepan over low heat.
Stir the coconut butter until it begins to soften.
Add a tablespoon of water at a time to the pan until the coconut butter is smooth (photo 5 & 6).
The coconut butter should be thin.
But not too thin.
Go that? Thin but not too thin.
Honestly, you're gonna have to eyeball it and use your best judgement!
Once the coconut butter has been thinned, remove from the heat and stir in the honey and vanilla extract (photo 7).
Take the hardened coconut balls from the freezer and roll in the coconut butter until completely covered (photo 8 & 9).
Place back on the parchment lined baking sheet and sprinkle a little unsweetened shredded coconut on top.
Place them back in the freezer until firm.
Once the coconut bites are firm, they can either be stored in the freezer OR in the fridge.
Coconut bites Tips:
- Placing the shredded coconut mixture in the fridge for five minutes before trying to form into balls will help the mixture hold together.
- The coconut butter can quickly burn over the heat, so keep an eye on it!
- For a harder coconut truffle, store in the freezer and remove 15 minutes prior to serving.
- For a softer coconut truffle, store in the refrigerator. They can be enjoyed straight from the fridge!
These are such an easy no bake treat to have around or serve to guests! Hope you enjoy!
Looking for more easy no bake desserts? Try these!
If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!
Follow me on facebook and instagram . Tag @thehealthierbite and #thehealthierbite so I can see your yummy creations!
Did you know I have a YouTube channel? SUBSCRIBE to watch all of my recipe videos!
NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Coconut Bites
Ingredients
- 1 cup unsweetened shredded coconut
- 3 Tablespoons coconut oil melted but not hot
- 3 Tablespoons honey divided
- ¼ teaspoon vanilla extract divided
- pinch of fine sea salt
- ½ cup coconut butter
- 6-8 tablespoon water
Instructions
- Line a baking sheet with parchment paper and set aside. Pulse the unsweetened shredded coconut, coconut oil, salt, 2 tablespoon of honey, and ⅛ teaspoon of vanilla extract in a food processor until the ingredients are well combined and the shredded coconut is very finely shredded.
- Firmly press the coconut mixture into a medium cookie scoop then gently tap the mixture out onto the baking sheet, continue with the rest of the mixture.
- Place the baking sheet filled with coconut balls into the freezer for 10 to 15 minutes or until hardened.
- In the meantime, soften the coconut butter in a small saucepan over low heat, making sure not to burn it!
- Once softened, stir in water a tablespoon at a time until the coconut butter has thinned and easily drips from a spoon (reference photo 7 in the post above). Remove from the heat and stir in 1 tablespoon of honey and ⅛ teaspoon of vanilla extract.
- Use a spoon to cover the frozen coconut balls in the coconut butter mixture. Put the covered truffles back on the parchment lined baking sheet and sprinkle the top with extra unsweetened shredded coconut.
- Place the truffles in the freezer once more for 30 minutes or until hardened. Remove 15 minutes prior to serving and enjoy!
Notes
- The coconut bites can be stored in an airtight container in the freezer for up to 3 months. Simply remove from the freezer for 15 minutes (maybe longer depending on how long they've been frozen) prior to serving.
- Once the balls have been frozen. They can also be stored in an airtight container in the refrigerator for up to 5 days. They can be enjoyed straight from the fridge!
- If the coconut mixture does not want to hold together when trying to form into balls, place in the refrigerator for 5 minutes.
Megan
Can coconut shortening be used instead of coconut butter?
Jennifer
I have not tried it so I'm not 100% sure but it might work. Let me know if you give it a shot.