Chocolate Coconut Bliss Balls With A Creamy Chocolate Center And Toasted Coconut Coating Recipe

I made Chocolate Coconut Desserts that are tiny coconut-coated bliss balls with a creamy chocolate center and extra chocolate drizzle, ready to chill in the fridge for a simple, no fuss sweet.

I stumbled on these Chocolate Coconut Bliss Balls while trying to make something quick that actually felt a bit special. Each bite hides a creamy dark chocolate center wrapped in toasted unsweetened shredded coconut, and it’s somehow both simple and a little bit indulgent.

I love that they’re no-bake and messy in the best way, you cant help but sample the extra coconut as you go. This tiny treat belongs in the Coconut And Chocolate Desserts family, perfect for stashing in the fridge for surprise cravings.

Try one and you’ll see why I keep making them, even on busy nights.

Ingredients

• Medjool dates: natural sweetener, high in fiber and potassium, gives chewy, sticky texture.
• Almonds: add nutty flavor, protein and healthy fats, ground to bind balls.
• Unsweetened shredded coconut: lots of fiber, healthy fats, tropical aroma, keeps bites light.
• Cocoa powder: deep chocolate flavor, antioxidants, slightly bitter so balances sweetness well.
• Melted coconut oil: adds richness, helps bind, melts smoothly for creamy center.
• Dark chocolate: intense cocoa, less sweet, provides a rich, slightly bitter molten core.
• Coconut cream: full fat for silkiness, boosts creaminess and tropical coconut flavor.
• Toasted shredded coconut: crunchy, aroma forward, adds texture and toasty, nutty flavor.

Ingredient Quantities

• 1 cup pitted Medjool dates, packed (about 8 to 10)
• 1/2 cup raw almonds, finely ground or almond meal
• 3/4 cup unsweetened shredded coconut for the base
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• 4 ounces dark chocolate, chopped (about 65 to 70% cocoa) for the creamy center
• 3 tablespoons full fat coconut cream or canned coconut milk for the center
• 1 tablespoon maple syrup or honey to sweeten the center
• 1 cup unsweetened shredded coconut for toasting and coating
• 2 ounces dark chocolate for drizzling
• 1 teaspoon coconut oil to thin the drizzle

How to Make this

1. Make the creamy center first: heat 4 ounces chopped dark chocolate with 3 tablespoons full fat coconut cream and 1 tablespoon maple syrup in a small saucepan over very low heat, or microwave in 20 second bursts, stirring until smooth and glossy; let it cool, then chill in the fridge until firm enough to scoop, about 20 to 30 minutes.

2. Toast the coating coconut: spread 1 cup unsweetened shredded coconut in a dry skillet over medium heat, stirring constantly until golden and fragrant, 3 to 5 minutes; transfer to a plate to stop cooking and cool.

3. Prep any dried dates if needed: if your 1 cup packed Medjool dates are dry, soak them in warm water for 10 minutes, drain well and pat dry before using.

4. Make the bliss ball base: in a food processor combine 1 cup pitted Medjool dates, 1/2 cup finely ground raw almonds (or almond meal), 3/4 cup unsweetened shredded coconut, 1/4 cup unsweetened cocoa powder, 2 tablespoons melted coconut oil, 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt; process until the mixture is sticky and holds together when pressed, scraping down the sides as needed.

5. Fix texture if needed: if the base is too dry add 1 teaspoon more melted coconut oil or a few drops of water, if too wet chill the mixture 10 minutes to firm up; you want a pliable dough you can shape.

6. Assemble the balls: scoop about 1 tablespoon of the base and flatten it in your palm, place about 1/2 to 1 teaspoon of the chilled chocolate ganache in the center, fold the base around the ganache and roll gently into a smooth ball so the ganache is fully enclosed; repeat until all mixture is used.

7. Coat the balls: roll each ball in the toasted coconut to coat evenly, pressing lightly so the coconut sticks; place finished balls on a parchment lined tray.

8. Add the chocolate drizzle: melt 2 ounces dark chocolate with 1 teaspoon coconut oil in 20 second microwave bursts or a double boiler until smooth, then drizzle over the balls with a fork or spoon; let the drizzle set in the fridge for 10 to 15 minutes.

9. Store and serve: keep the bliss balls in an airtight container in the fridge for up to one week or freeze up to one month; let frozen ones sit 5 minutes at room temp before eating for best texture.

Equipment Needed

1. Food processor or high speed blender, for pulsing the dates and almonds into a sticky base
2. Small saucepan or microwave safe heatproof bowl, to melt the dark chocolate for the creamy center
3. Dry skillet, for toasting the shredded coconut until golden and fragrant
4. Measuring cups and measuring spoons, for the dates, coconut, cocoa, oil, vanilla and salt
5. Rubber or silicone spatula and a wooden spoon, for scraping the bowl and stirring stuff
6. Tablespoon or small cookie scoop plus a small spoon, to portion the base and scoop the chilled ganache
7. Baking sheet lined with parchment paper, to set the finished balls in the fridge
8. Small microwave safe bowl or double boiler plus a fork or spoon, for melting and drizzling the chocolate

FAQ

Chocolate Coconut Bliss Balls With A Creamy Chocolate Center And Toasted Coconut Coating Recipe Substitutions and Variations

• Medjool dates (1 cup): swap for an equal volume of pitted dried figs or prunes for similar stickiness and sweetness, or use about 3/4 cup maple syrup or honey if you’re out of dried fruit, just cut back a bit on the coconut oil since it’s wetter.
• Raw almonds (1/2 cup): use 1/2 cup raw cashews for a creamier bite, or 1/2 cup hulled sunflower seeds to make it nut free; if using seeds, pulse extra fine and toast a little to avoid a raw, bitter taste.
• Unsweetened cocoa powder (1/4 cup): replace with 1/4 cup raw cacao powder for a more intense chocolate flavor, or 1/4 cup carob powder if you want caffeine free and slightly sweeter notes.
• Dark chocolate for the creamy center (4 oz): swap with 4 oz dairy free chocolate chips or milk chocolate if you like it sweeter, or make a quick vegan ganache instead by whisking 3 tbsp cocoa powder with 3 to 4 tbsp coconut cream plus 1 to 2 tbsp maple syrup, heat till smooth.

Pro Tips

1) Soften those dates if they seem dry, soak in warm water for 10 minutes then drain and pat dry. It makes the base much smoother and helps everything stick, trust me you wont regret the extra step.

2) Chill the chocolate center until it’s scoopable but not rock hard, about 20 to 30 minutes in the fridge. If it gets too firm just let it warm a bit at room temp or microwave in very short bursts until you can spoon it.

3) Toast coconut low and keep stirring, then dump it on a plate to stop the cooking cause residual heat keeps browning it fast. To get the coconut to stick press lightly or moisten your palms a tiny bit with water or a drop of coconut oil.

4) Fix texture on the fly: if the base is dry add a teaspoon more melted coconut oil or a few drops of warm water, if it’s too wet chill it or fold in a bit more almond meal until it’s pliable. Make one test ball first so you dont end up with a whole batch that wont roll.