Vegan Baking and Sweets/ Vegan Desserts/ Vegan Recipes

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

These bites are one of my favorite desserts yet! Consider these my lazy-girl’s take on classic Almond Joys.
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Course: Dessert
Cuisine: Vegan
Diet: Vegan, Vegetarian
Prep Time: 25 minutes
Cook Time: 1 minute
Total Time: 26 minutes
Servings: 10
Author: Veg Kitchen


  • 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


  • 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.
  • Add maple syrup and vanilla. Mix again until just incorporated.
  • 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.
  • Lay bites down on parchment-lined baking sheet. Continue until all coconut is used—about 20 bites.
  • Press one almond gently down into each of the bites, being careful not to create too much of a crack or seam. Set aside.
  • 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).
  • 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.
  • Place back on parchment and repeat until all bites are coated. Pop back in freezer to set for another 10 minutes.
  • 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

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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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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