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Chocolate covered coconut bites on a plate.
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5 from 4 votes

Healthy coconut bites with chocolate and pistachios

Indulge in these delectable coconut bites that boast a sweet, coconut, and pistachio crunch and are decorated with luscious streaks of dark chocolate. They're hands down the finest dark chocolate coconut treats out there, guaranteed to satisfy your cravings, and so simple to whip up!
Prep Time10 minutes
Additional Time30 minutes
Total Time40 minutes
Course: Cookies, Snacks, Desserts
Cuisine: American
Servings: 22 Coconut bites
Calories: 128kcal

Equipment

  • 1 blender or food processor
  • 1 ice cube tray Make sure yours is large enough to make 22 treats or use multiple trays.

Ingredients

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 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

Helpful Tips:
  • Don't over-pulse the shredded coconut and pistachios in the blender. Otherwise, you will get a coconut paste. Pulse just enough to get the consistency of almost coarse coconut flour or meal ( a few seconds).
  • Add one teaspoon of coconut oil to the chocolate when melting. It will give the melted chocolate a glossy look.
  • 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. 

Nutrition

Serving: 1 | Calories: 128kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.02mg | Sodium: 6mg | Potassium: 102mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.5mg