I don’t know what’s going on with my food cravings lately but I did not have a sweet tooth this whole pregnancy (weird, I know) until now! Like, third trimester wants me to eat all the chocolate I can find, and I’m not hating it. But I also don’t like eating processed crap so I’ve been doing a lot of my own baking and sweet creating, which is always fun!
These 4-ingredient Chocolate Covered Coconut Bites are so freaking tasty, and I don’t really feel bad about eating them since it’s literally just dates, coconut, coconut oil and dark chocolate. And the darker the chocolate, the better! These were inspired by The Glowing Fridge’s Vegan Chocolate Truffles…oh my, so good, I just had to make my own version!
These are chewy, naturally sweetened, and real easy. If you’re a Girl Scout cookie fan, they seriously remind me of Samoa’s with that caramel, chocolatey, coconut thing they’ve got goin’ on. And depending on your chocolate choice, these are pretty darn healthy for tasting so decadent. I go for the darker chocolate to keep the sugar content low and the antioxidant boost high, but feel free to use whatever you’ve got!
Enjoy guys! And let me know what you think in the comments below! Or take a picture and post it to Instagram and #Insightfulbite so I can see your creations!
Recipe Inspired by: The Glowing Fridge
- ½ cup soft pitted dates*
- ½ cup large flake shredded coconut
- 2 teaspoons melted coconut oil
- ½ cup dark chocolate chips of choice
- additional coconut flakes or large sea salt flakes for garnish, if desired.
- In a food processor, add dates, shredded coconut, and coconut oil. Process together until the dates have broken down into tiny pieces.
- Take a heaping teaspoon of the mixture and roll/press into a tight ball. The mixture is a bit crumbly so you need to really press it together so it stays in a ball.
- Place the balls onto a plate or baking sheet that's lined with wax or parchment paper and place in the freezer for 1 hour to harden.
- After 1 hour, melt the chocolate chips in the microwave in 30 second intervals, stirring each time. Use a small dish like the one shown for easier coating.
- Take one frozen ball at a time and dip into the chocolate, rolling it around with a fork until completely covered. Lift it out with the fork to let any excess chocolate drip off, then return to the wax or parchment paper tray.
- Repeat with each ball, sprinkling with additional coconut flakes, or sea salt, if preferred.
- Return to the freezer for 10 minutes to set.
- Store in the fridge or freezer!