Coconut Bites With Dark Chocolate and Pistachios are a no-bake treat made with just 5 real ingredients: unsweetened shredded coconut, roasted pistachios, coconut oil, maple syrup, and dark chocolate. The coconut mixture is pressed into an ice cube tray, frozen until firm, then dipped and drizzled with melted chocolate for a satisfying treat. They're dairy-free, naturally sweetened, and ready in under 45 minutes (most of that is freezer time).
I make these more often than I care to admit. There's something about the combination of coconut and dark chocolate that feels indulgent but isn't, and the little crunch from the pistachios makes each bite genuinely interesting. They're one of those recipes where the result feels way more impressive than the effort involved.
If you love no-bake treats, my Pumpkin Spice Energy Balls follow the same idea and are just as easy to pull together. Let's make them!
Why You'll Love This Recipe
- Only 5 ingredients: Unsweetened coconut, pistachios, coconut oil, maple syrup, and dark chocolate, all whole, real ingredients you likely already have.
- No-bake and quick: Ten minutes of prep, 30 minutes in the freezer, and you're done. No oven required.
- Naturally sweetened and dairy-free: Maple syrup is the only sweetener, and there's no dairy anywhere in this recipe.
- Great for snacking and meal prep: They keep in the fridge for up to two weeks, so one batch goes a long way.
- That chocolate-coconut combination: The creamy, nutty coconut base with the dark chocolate coating is one of those pairings that just works every single time.
Ingredients & Notes
- Desiccated coconut: Use unsweetened, fine-shredded coconut, not toasted. Check the label and make sure coconut is the only ingredient. You'll usually find it in the baking aisle. Any leftovers work beautifully scattered over my Chocolate Coconut Chia Pudding.
- Roasted and salted pistachios: The salt balances the sweetness, and the pistachios add a subtle nuttiness and a pretty green tint. You can also press one into the center of each bite before freezing for a hidden crunch surprise.
- Pure maple syrup: Just enough to sweeten and help bind. If you prefer a less sweet result, rice syrup works as a straight swap.
- Coconut oil, melted: This is what holds everything together and gives the bites their firm, stable texture once chilled. Melt any solid oil briefly before using.
- Dark chocolate baking chips: Go dark — milk chocolate would be too sweet against the coconut base. I reach for Lily's no-sugar-added dark chocolate chips.
Have any pistachios left? Use them to make this healthy, hearty pea and pistachio soup. It's creamy, nutritious, and delicious.
How To Make It
Step One — Add the shredded coconut and pistachios to a blender or food processor. Pulse for just a few seconds until you reach a coarse, flour-like consistency. You want texture here, not paste; a few quick pulses is all it takes.
Step Two — Transfer the coconut-pistachio mixture to a mixing bowl if not already done. Pour in the melted coconut oil and maple syrup.
Step Three — Stir everything together until you get a sticky, slightly brown-greenish paste that holds its shape when pressed.
Step Four — Spoon the mixture into an ice cube tray, filling each cavity completely. Press down firmly with your finger after each spoonful to pack it tight. For a fun surprise, press one pistachio or a few chocolate chips into the center before the final press. Transfer the tray to the freezer for exactly 30 minutes — set a timer.
Step Five — Pop the bites out onto a baking sheet lined with parchment paper. Melt the chocolate chips with one teaspoon of coconut oil over low heat, stirring until smooth. One by one, dip the bottom of each bite into the melted chocolate and place back on the parchment.
Step Six — Then use a dipped fork or teaspoon to drizzle the remaining chocolate over the tops in quick, sweeping back-and-forth motions. Place the finished bites in the fridge for a few minutes to set the chocolate, then enjoy.
Top Tips
- Don't over-pulse. A few seconds is genuinely all you need. The moment you go too long, you'll end up with a paste instead of a meal, and the texture of the finished bites won't be the same.
- Add coconut oil to the chocolate when melting. That one teaspoon gives the melted chocolate a glossy, smooth finish that looks much more polished once it sets.
- Stick to exactly 30 minutes in the freezer. Under that, and they won't release cleanly; over that, and they'll be too hard to enjoy straight from the fridge later.
- Store in the fridge, not the freezer, after the chocolate sets. The freezer makes them rock-hard. The fridge gives you a firm but satisfying bite.
- Use a dipped fork or teaspoon for the drizzle. Dip it in the chocolate, hold it over the bite, and move your hand quickly back and forth. It takes about two seconds per bite and makes them look like they came from a chocolate shop.
- Add a surprise element. Add an extra pistachio nut or chocolate chips in the middle while pressing the coconut mixture into the ice cube tray.
Variations & Substitutions
- No pistachios? Cashews or macadamia nuts work well in the same quantity and keep the flavor mild and buttery.
- Prefer a different sweetener? Rice syrup swaps in 1:1 for a slightly less sweet result. Honey also works, though it adds a more pronounced flavor.
- Want to use silicone molds instead of an ice cube tray? Go for it. Heart-shaped or round molds pop out beautifully after 30 minutes in the freezer. Just make sure the cavities are a similar size to standard ice cube slots.
- Dairy-free chocolate already sorted? Most dark baking chips are naturally dairy-free, but double-check the label if this matters to you.
Storage
Keep the finished coconut bites in an airtight container in the fridge for up to two weeks. They also travel well. A small container at room temperature is fine for a day out, since the coconut oil base stays stable and the chocolate won't melt in normal conditions. I wouldn't leave them in a hot car, but that goes without saying.
More No-Bake Treats To Make Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Coconut Bites With Dark Chocolate and Pistachios (No-Bake Treat)
Mariska RamondinoEquipment
- 1 blender or food processor
- 1 ice cube tray Make sure yours is large enough to make 22 treats or use multiple trays.
Ingredients
- 2 ½ cups desiccated coconut (unsweetened fine shredded coconut) 195 grams
- ½ cup roasted and salted pistachios 70 grams
- 4 tablespoons pure maple syrup 75 ml
- ⅓ cup coconut oil, melted 70 grams (plus one teaspoon)
- ¼ cup dark chocolate baking chips About 40 grams
Instructions
- Add coconut shreds and nuts in a blender or food processor. Pulse for a few seconds until you get the consistency of coarse flour.2 ½ cups desiccated coconut (unsweetened fine shredded coconut), ½ cup roasted and salted pistachios
- Transfer to a mixing bowl and add the maple syrup and melted coconut oil.4 tablespoons pure maple syrup, ⅓ cup coconut oil, melted
- Stir to combine until you get a sticky and slightly brown-greenish coconut mixture.
- Spoon the coconut mixture into individual cubes of an ice cube tray until completely full. Make sure to press the mixture down with your finger after each spoon to create a solid and compact treat.
- Place in the freezer for 30 minutes to harden.
- Remove treats from the freezer. They should be hard enough to release them from the ice cube trays and place them on a baking sheet lined with parchment paper. Set aside.
- In a small saucepan, combine the chocolate chips with one teaspoon of coconut oil. Melt over a low heat setting. Stir until smooth.¼ cup dark chocolate baking chips
- Remove the saucepan from the stove and place next to the coconut bites on the parchment paper. Make sure to use a trivet mat under the saucepan.
- One by one, dip the bottom of the coconut bites generously into the melted chocolate and place them back on the parchment paper.
- Then use a dipped teaspoon or fork to drizzle the rest of the melted chocolate over the coconut bites using sweeping motions (go back and forth with your hand to create small zig-zagging lines).
- Place the chocolate covered coconut bites in the fridge for a few minutes to harden. Then enjoy!
Notes
- Freeze the coconut bites for 30 minutes (no longer) to harden enough to handle the melted chocolate.
- I prefer to melt the chocolate in a small saucepan over the stove, but you could do the same in a microwave for about 20 to 30 seconds. Stir halfway through.
- Storage: Keep them in the fridge in an airtight storage container for up to two weeks.
- You can take these treats on the go or to work. Place them in a storage container and keep them at least at room temperature.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Amanda says
Really enjoyed this recipe! I think I did over process but thankfully not too much (not into mush anyways) and they still turned out great. Will definitely make them again! I used silicone molds I already had in hearts and cherry cordial cup sizes and they popped right out after 30 mins in the freezer. I did find I needed a bit more chocolate than 1/4 cup but likely because I used smaller molds so I had more items to dip overall.
Mariska Ramondino says
Thank you so much, Amanda! I really appreciate your feedback and recipe rating. I’m so glad you’re enjoying this recipe—and hey, a little extra chocolate never hurt anyone! 🙂