Low Carb Chocolate Coconut Balls – THM S
Sometimes you feel like a nut, sometimes you don’t. Who remembers that slogan? This time we didn’t feel like a nut. So we made our own version of Low Carb Chocolate Coconut Balls.
I have to give credit to Taryn over at Joy Filled Eats for her Copycat Almond Joy Candies. I’ve made them several times and they are so good I have trouble just eating one… or two… or three (or maybe even more on occasion). I’ve decided I can’t make them unless someone else is around to help eat them or I end up eating them all.
Quick and Easy Chocolate Coconut Balls
This week I had visitors and wanted to make the Copycat Almond Joy Candies but we didn’t have a lot of time and someone in the group doesn’t like almonds. So Low Carb Chocolate Coconut Balls were born. These are kind of like Mounds Bars but with the chocolate all mixed in. They are quick, easy and delicious. And best of all you get that chocolaty, coconutty, chewy taste all in one little bite size ball. We even froze some to send back on the plane with our guests for the ride home. They ended up eating them instead of dinner while running to catch their connecting flight.
The big time saver for this recipe is mixing in the melted chocolate with the coconut mixture before you make the balls. No extra steps by trying to dip or coat in the chocolate. I did these in a hurry and just scooped some in a spoon, rounded them a little and popped them in the fridge. You can probably use a scoop to make them prettier.
Recipe – Low Carb Chocolate Coconut Balls – THM S
Low Carb Chocolate Coconut Balls – THM S
20
servings15
minutesThey aren’t very pretty but these little balls of chocolate coconut deliciousness really hit the spot.
Ingredients
1/3 cup THM Gentle Sweet
2 t. vanilla
7 oz bag finely shredded unsweetened coconut (about 2½ cups).
¼ c. melted coconut oil
¼ c + 2T. full fat coconut milk
1/8 t. salt
3.5 – 4 oz oz. 85% or 100% melted dark chocolate (I used Lindt). Be careful not to burn if you melt the chocolate in the microwave. Break the chocolate into pieces. Heat in 30 second increments and stir in between. It doesn’t have to be completely melted. Just stir it up when it is mostly melted.
Directions
- Mix all the ingredients in a large bowl.
- Form into balls. I’ve used small (1 T) and medium 2 T) scoops to form these. Place on a cookie sheet covered in parchment paper. Refrigerate on the cookie sheet. When balls are hardened store in a ziplock bag.
