These little chocolate coconut balls are made with only four ingredients and are a healthy indulgence— they are sweetened using raw honey and dipped in dark chocolate. Ridiculously easy to make, you could even cover them completely in chocolate, something I think my kids wish I had done.
Chocolate Coconut Clusters
1 cup of coconut threads (I used coconut threads not desiccated coconut)
3 tbsps of melted virgin coconut oil
3 tbsps of creamy raw honey
Dark chocolate 70% or stronger
- Add the melted coconut oil to the coconut threads and mix thoroughly with a spoon.
- Add the raw honey one tablespoon at a time, mixing well after each addition. The consistency of honey may vary—I used a creamed style honey not a liquid honey—so add it slowly until you get a nice firm, sticky mixture that can be easily rolled into balls. Mix thoroughly with a wooden spoon (or with your hands).
- With slightly damp hands take spoonfuls of the mixture and roll/squish into balls. Place onto a sheet of baking paper in a container and then put in the fridge to firm up while you prepare the chocolate.
- Melt the chocolate in a small glass bowl placed inside a larger bowl of hot water.
- Dip and twirl the bottom of the coconut balls into the melted chocolate to create a chocolate base. Place back onto the baking paper to set. Alternatively you could dip the whole ball into the chocolate and cover them completely.
- With a teaspoon quickly drizzle chocolate over the top of the balls to create stripes, or any pattern you fancy!
- Return to the fridge to set and serve when firm. These will keep well in the fridge for up to a week.