Dark Chocolate Almond Coconut Bites

Coconut bites from the Minimalist Baker

These bites are one of my favorite desserts yet! Consider these my lazy-girl’s take on classic Almond Joys. The base is a naturally-sweetened, and these no-bake vegan coconut cookies are dunked in dark chocolate and topped with a roasted almond and more chocolate. Serve these delectable bites as a simple dessert, or enjoy throughout the week as a relatively guilt-free snack! Recipe from Minimalist Baker’s Everyday Cooking by Dana Schultz © 2016, reprinted by permission of Avery Publishing.

Dark Chocolate Almond Coconut Bites
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 10
These bites are one of my favorite desserts yet! Consider these my lazy-girl’s take on classic Almond Joys.
  • 3 cups unsweetened shredded coconut
  • 2 tablespoons maple syrup
  • 1⁄4 teaspoon pure vanilla extract
  • 20 roasted unsalted almonds or raw almonds*
  • 3⁄4 cup vegan dark chocolate, chopped
  • Pinch sea salt, for topping
  1. Add coconut to food processor or high-speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like a dough when squeezed between your fingers. It may be necessary to encourage it along by scraping down the sides as it is blending.
  2. Add maple syrup and vanilla. Mix again until just incorporated.
  3. Using a tablespoon, scoop out 1-tablespoon amounts and pack with hands to achieve half-moon shapes. Then use a finger to scoop it out of the tablespoon. Reform into a small disc if it loses shape.
  4. Lay bites down on parchment-lined baking sheet. Continue until all coconut is used—about 20 bites.
  5. Press one almond gently down into each of the bites, being careful not to create too much of a crack or seam. Set aside.
  6. Melt chocolate over double boiler or in microwave in 30-second increments. Then rest one coconut bite on a fork and hold it over the bowl. Use spoon to drizzle chocolate over top. Set back on parchment and continue until all bites are coated. Sprinkle the tops with a bit of sea salt for flavor contrast (optional).
  7. Pop in refrigerator or freezer to set for 8 to10 minutes. Then pick up and, using a spoon, coat/paint the underside of the bites with the remaining melted chocolate.
  8. Place back on parchment and repeat until all bites are coated. Pop back in freezer to set for another 10 minutes.
  9. Peel away from parchment and transfer to serving platter. Serve at room temperature or chilled. Leftovers will keep covered at room temperature for 3 to 4 days, or in the freezer up to 1 month.

Note: If almonds are raw, roast them on a bare baking sheet in a 350º F oven for 8 to10 minutes, or until fragrant and slightly browned.

Coconut bites from the minimalist baker recipe

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  • Reply
    November 11, 2017 at 4:31 pm

    Did you use fresh, shredded coconut in this recipe or dried shredded? I’m not getting a dough like consistency with the dried coconut so I added a little coconut cream to it. Hopefully that will work!

    • Reply
      November 11, 2017 at 5:24 pm

      Hi Heidi — this is a contributed recipe, so I’m not sure of the answer to this very good question. I’m sorry that the author of this recipe wasn’t more clear and I hope it turns out well!

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