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    Home » Recipes » Vegan Baking and Sweets

    Dark Chocolate Almond Coconut Bites

    Published: Apr 27, 2016 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Recipe

    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.
    5 from 1 vote
    Print Pin Rate Email
    Course: Dessert
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: Almond Joys, Dark Chocolate Almond Coconut Bites, how to make Almond Joys
    Prep Time: 25 minutes minutes
    Cook Time: 1 minute minute
    Total Time: 26 minutes minutes
    Servings: 10
    Calories: 285kcal
    Author: Veg Kitchen

    Ingredients

    • 3 cups unsweetened shredded coconut
    • 2 tablespoons maple syrup
    • ¼ teaspoon pure vanilla extract
    • 20 roasted unsalted almonds or raw almonds*
    • ¾ cup vegan dark chocolate chopped
    • Pinch sea salt for topping
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 285kcal | Carbohydrates: 16g | Protein: 3g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 269mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -

    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

    • Here are more vegan chocolate desserts.

    *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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    Reader Interactions

    Comments

    1. Heidi says

      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!

    2. Nava says

      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!

    5 from 1 vote (1 rating without comment)

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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