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Easy 3-ingredient chocolate coconut balls are a delectable bite-sized treat for coconut lovers with a sweet and moist coconut center dipped in melted vegan chocolate. Plus, they’re gluten-free, dairy-free, and naturally vegan!
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3-Ingredient No-Bake Chocolate Coconut Balls Recipe
If you’re a fan of Mounds bars (or Bounty) but don’t consume dairy, get ready to fall in love with this naturally vegan, low-effort, no-bake treat. This recipe for vegan chocolate coconut balls (also called coconut truffles or Mound truffles) is made with just 3 simple ingredients, a few low-effort steps, and a bit of patience.
Simply mix the filling into balls, roll them, chill them, then dip them in vegan chocolate and chill once more. When ready, these coconut balls covered in dairy-free chocolate are a delightful snack or treat perfect for at home or on the go, during the holiday season, at parties, or any time of the year. They’re freezer-friendly, too.
Looking for more simple bite-sized treats? You might enjoy our beet energy balls, peanut butter oatmeal balls, or no-bake peanut butter rice Krispie balls.
The Ingredients and Substitutes
- Shredded coconut: Use unsweetened, dried shredded coconut. Desiccated coconut should also work in these coconut balls dipped in vegan chocolate.
- Cream of coconut: Use ‘cream of coconut’ (like Coco Lopez), and not ‘coconut cream,’ which are different (refer to FAQs). Alternatively, try sweetened condensed coconut milk.
- Vegan chocolate: We used dark chocolate chips (bitter-sweet), but feel free to use dairy-free milk chocolate (semi-sweet) chips if preferred.
What Could I Add To Chocolate-Covered Coconut Balls?
- Flaky salt: (Optional) to garnish – it really brings out the sweetness.
- Almonds: Press an almond into the middle of each of the vegan chocolate and coconut balls, like an Almond Joy truffle. Alternatively, mix in chopped almonds.
- Vanilla extract: Just a small amount to add flavor depth.
- Dried fruit: Add some sweet and chewy texture with raisins or cranberries.
- Extracts: Options like almond, orange, lime, pineapple, or peppermint extract work well with coconut.
How to Make Chocolate Coconut Balls
- First, line a baking sheet with parchment paper/a silicone mat and set it aside.
- Then, in a medium bowl, combine the shredded coconut and cream of coconut until all the coconut is sticky and the mixture is moldable.
If it still feels a little dry, add more cream of coconut, a spoonful at a time.
- Use a tablespoon scoop to divide the coconut mixture into 1-tablespoon portions, press it into a tightly packed ball, and then place it on the baking sheet. Repeat with all the remaining coconut mixture, then chill in the refrigerator for 1 hour.
- Next, add the vegan chocolate chips to a small microwave-safe bowl and microwave for 35 seconds. Stir well, then repeat the microwave and stirring process until almost all the vegan chocolate has melted (residual heat melts the rest).
Be careful not to overcook the vegan chocolate, or it can burn and dry out. Alternatively, use a double boiler method to melt the vegan chocolate.
- Working one at a time, use tongs, a fork, or your fingers to dip each coconut ball into the melted vegan chocolate, drip off any excess vegan chocolate, then place it on the back on the baking sheet. Repeat with the remaining coconut balls.
- Finally, optionally sprinkle the chocolate-dipped coconut balls with some flaky salt, then return them to the refrigerator until set (about an hour – or 20 minutes in the freezer). Enjoy!
Optionally, double-dip the vegan chocolate coconut no-bake balls for a thicker dairy-free chocolate shell. Make them prettier by drizzling them with melted vegan chocolate over the top.
FAQs
While they might sound similar, the two are entirely different products. Coconut cream is thick and unsweetened (like the thick part on top of a can of coconut milk). In comparison, cream of coconut is pureed, concentrated, and sweetened coconut with a syrupy texture.
You should be able to use sweetened condensed coconut milk. Adjust the amount until the mixture is sticky enough to be moldable.
If you want to use unrefined sweeteners, there is a way to use a combination of coconut butter and liquid sweetener (like maple syrup, agave, or brown rice syrup) – but we haven’t tried it.
No, if you’d prefer, you can keep the coconut balls uncovered. Simply chill and enjoy.
Pro Recipe Tips
- Adjust the size: We like the bite-sized nature of 1 tbsp-sized balls, but make them slightly bigger (or smaller) if preferred.
- For a more tender texture: Pulse the coconut in a food processor to break it down slightly.
- The amount of liquid can vary: We’ve found that the dryness of the coconut can vary somewhat, so the amount of liquid needed may vary. Add just enough until the coconut is all sticky and the mixture is moldable.
- Enjoy it as balls or bars: To make Mound-like bars, spread the coconut mixture into a parchment-lined container and pour the vegan chocolate over the top. Chill, slice, and enjoy.
Storage Instructions
If you live somewhere where it isn’t overly warm, you can store the vegan chocolate coconut balls in an airtight container at room temperature for 5-7 days. Alternatively, store them in the refrigerator for up to 2 weeks.
You can also make a double batch and freeze any leftovers for up to 3 months. Leave them to thaw at room temperature for 20-30 minutes before enjoying.
More Vegan Coconut Recipes
Photos by Alfonso Revilla
3-Ingredient Chocolate Coconut Balls
Equipment
Ingredients
- 2 cups of shredded coconut
- ¾ cups of cream of coconut (not coconut cream)
- 2 cups dark chocolate chips
- Flaky salt, garnish (optional)
Instructions
- Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a medium bowl, combine the shredded coconut with the cream of coconut. Mix well until you feel all of the coconut is sticky. Add the other ¼ if needed.
- Scoop 1 tablespoon of coconut mixture into your hand. Press the mixture into a tightly packed ball and place it on the baking sheet. Repeat the process until you have used up all of the coconut mixture.
- Place the baking sheet in the refrigerator for 1 hour.
- In a small bowl, add the vegan chocolate chips. Place the bowl in the microwave and melt the vegan chocolate for 35 seconds. Remove from the microwave, mix well, and microwave for another 35 seconds. Repeat the process until almost all of the vegan chocolate is melted. Do not over microwave the vegan chocolate or it could burn very quickly and get very dry.
- One by one, using tongs or your fingers, dip the coconut balls into the vegan chocolate. Allow it to drip some of the excess vegan chocolate and place it on the baking sheet. Repeat the process until all of the coconut balls are covered in vegan chocolate.
- Optionally, sprinkle some flaky salt and put the baking sheet back in the refrigerator for 1 hour.
Notes
- Adjust the size: We like the bite-sized nature of 1 tbsp-sized balls, but make them slightly bigger (or smaller) if preferred.
- For a more tender texture: Pulse the coconut in a food processor to break it down slightly.
- The amount of liquid can vary: We’ve found that the dryness of the coconut can vary somewhat, so the amount of liquid needed may vary. Add just enough until the coconut is all sticky and the mixture is moldable.
- Enjoy it as balls or bars: To make Mound-like bars, spread the coconut mixture into a parchment-lined container and pour the vegan chocolate over the top. Chill, slice, and enjoy.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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Delicious chocolate snack!
Yess! For all the chocolate lovers!
Such a treat!