Dark Chocolate Coconut Bites w/ Sea Salt l Megan Mitchell

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream provides a richer flavor while evaporated milk is more budget-friendly.

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate

Chocolate chips are easier to find and semi-sweet is often less expensive.

shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: coconut flakes

Unsweetened coconut is healthier, while coconut flakes can be more affordable.

chocolate sprinkles

🥗Healthier: cocoa nibs

💰Cheaper: crushed nuts

Cocoa nibs add crunch without added sugar, while crushed nuts can be a cheaper topping.

Combine 14 oz of shredded sweetened coconut with a can of sweetened condensed milk and some vanilla extract in a bowl.

Mix until thoroughly incorporated.

Line a sheet tray with parchment paper to prevent sticking.

Use a tiny ice cream scoop to scoop the mixture, flatten it, and roll it into balls, placing them on the sheet tray.

Dip hands in a bowl of water to prevent sticking while rolling the balls.

Place the rolled balls in the fridge to chill before stuffing them with toasted almonds.

Melt 12 oz of chopped dark chocolate in a double boiler with barely simmering water, adding coconut oil for coating.

Stuff each chilled coconut ball with roasted almonds and roll them back into shape.

Use a fork to dip each ball into the melted chocolate, pushing the chocolate over with a spatula, and tap off any excess chocolate.

Sprinkle flaky sea salt on top of each chocolate-covered ball.

Place the finished bites back on the tray and refrigerate for 15-20 minutes until hardened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens