Coconut Bites With Dark Chocolate and Pistachios (No-Bake Treat)
These creamy coconut bites are a no-bake treat made with just 5 ingredients — unsweetened shredded coconut, roasted pistachios, coconut oil, maple syrup, and dark chocolate. Press the coconut mixture into an ice cube tray, freeze for 30 minutes, then dip and drizzle with melted dark chocolate. Dairy-free and naturally sweetened, they keep in the fridge for up to two weeks.
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
- 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.
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
