Healthy Coconut Bites Recipes

HEALTHY 2-INGREDIENT COCONUT BITES

Steps:

• Place 1 1/2 cup of the shredded coconut into a food processor, pulse a few times and process for about 6 minutes until you get a white paste which will appear smooth but will have a slightly grainy texture. Scrape the walls of the food processor bowl with a spatula as needed. Refer to the blog post for the step-by-step photos and instructions.
• Transfer the paste to a bowl. Add the remaining 1 cup of the shredded coconut and mix until combined.
• Cover a cutting board or baking sheet with parchment paper.
• Scoop about a half of the coconut mixture onto the silicon ice cube tray.
• Press the mixture into each cell using your fingers.
• Add the rest of the coconut mixture.
• Distribute the mixture equally between the cells and press tightly. Place the ice tray in the fridge for about 2 hours.
• Once the coconut bites firm up, start gently bending the ice tray to loosen them up until they pop out. Refer to the blog post for the step-by-step pictures
• Place the bowl with the coconut mixture in the fridge for about 15 to 20 minutes.
• To shape coconut bites, scoop the coconut mixture with a measuring spoon which is 1/2 tablespoon in size. Press the mixture firmly into the spoon with your thumb, and pop out the coconut bite. They will have a shape of half a ball. Place the coconut bites on the parchment paper with the flat side down. Once you are done shaping all coconut balls, place them in the fridge for about one hour until firm.
• Make the coconut paste.
• Mix the coconut paste with the rest of the shredded coconut to make the coconut mixture.
• Shape the coconut mixture using the preferred method.
• To toast the shredded coconut, pour all the shredded coconut onto a skillet and start warming it up over medium heat. Make sure to always stir the coconut with a wide wooden spoon. After about one minute, the coconut will become fragrant and will start changing color. Toast the coconut until golden brown for about 5 minutes. Once the coconut is toasted, transfer it on to a plate right away (it will continue toasting and might burn if left on a hot skillet.) Let the coconut cool a little bit and then pour it into the bowl of a food processor.
• Make the coconut paste.
• Mix the coconut paste with the rest of the coconut.
• Shape the coconut bites.
• Make the plain or toasted version above.
• Melt the dark chocolate. Dip the coconut bites half-way into the melted chocolate or, using 2 forks, dip them fully into the chocolate to cover. Place the chocolate covered coconut balls back on the parchment paper. Once all coconut balls are covered in chocolate, place them in the fridge. Refrigerate for 1 to 2 hours until chocolate is set.

COCONUT BITES

Steps:

• Whisk the egg white until stiff.
• Mix in the sugar until shiny then fold in the coconut.
• Roll the mixture into small balls and evenly cover with coconut then place them on a baking tray with greaseproof paper.
• Bake in the center of the oven at 180C/gas mark 4 or until golden.
• ENJOY!!!

HEALTHY VEGAN COCONUT BLISS BALLS

Steps:

• If using homemade shredded coconut, then you can find out how to make it on my blog. Alternatively, use unsweetened desiccated coconut and begin by mixing the coconut with the condensed coconut milk until thoroughly combined.
• Form this mixture into coconut balls and leave to chill in the fridge (use my images for size reference).
• Meanwhile, melt the dark chocolate and dip each coconut ball into it. You can use whatever method you prefer. However, I like to use wooden skewers to dip the balls into the chocolate and then leave to dry on a wire cooling rack. Leave a piece of baking paper underneath to catch any chocolate drippings.
• Chill once more and enjoy!

ALMOND, COCONUT AND DATE BITES

Steps:

• Place the dates in a medium bowl and cover with warm water (about 100 degrees F). Let sit for 2 minutes. Drain well and place in a food processor with the oats, almonds, flax seeds and 1 teaspoon salt. Process until the oats and almonds are minced, about 2 minutes. Add 1/2 cup coconut flakes, the almond butter and cacao nibs and blend until fully incorporated, scraping the sides of the food processor down as needed, 1 to 2 minutes.
• Shape the mixture into 2 tablespoon-sized balls (a 1-ounce scoop works well here). Once all of the mixture has been shaped, place the remaining 1/4 cup of coconut flakes in a small bowl and roll each ball in the coconut flakes to fully coat. Store in an air-tight container for up to 2 weeks in the refrigerator.

DARK CHOCOLATE COCONUT BITES

Steps:

• Pulse the coconut in a blender or food processor until the texture becomes like thick flour. Transfer to a bowl and add the honey or maple syrup, coconut oil, and vanilla. Stir until a thick paste forms.
• Using your hands, squeeze the mixture into about 18 small balls. I found that rolling was difficult because they weren't sticky enough, but I was able to shape them into balls by first squeezing them in my palm a few times (you'll get some oil on your hands), and then gently shaping it from an oval into a round ball. Place the coconut balls in the refrigerator for about 30 minutes or until firm. I could tell that mine were ready because there was a small white ring of solidified coconut oil around the base of each ball.
• Melt the chocolate slowly and gently until smooth and spreadable. We don't have a microwave, so I had the best results melting this in a stainless steel bowl placed in a hot oven for about 10 minutes.
• Lay out a sheet of wax paper. Using two forks, roll each coconut ball in the chocolate until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off the fork. Gently nudge the chocolate covered ball onto wax paper and chill until the chocolate has hardened. Store in the refrigerator.

COCOA COCONUT CHOCOLATE BITES

Steps:

• Set muffin liners on a large baking sheet.
• Combine cocoa powder, peanut butter, coconut oil, and honey together in a bowl; stir in vanilla extract. Continue mixing until all lumps are gone. Transfer mixture to a piping bag or resealable plastic bag with a corner snipped. Pipe the mixture into each muffin cup, filling 3/4-full.
• Refrigerate bites until set, at least 30 minutes.

ALYSSA'S INSPIRED HEALTHY OATMEAL BITES

Steps:

• Preheat the oven to 350. Prepare the "flax eggs" by mixing 4 tbsp of flax seed meal with 4 tbsp of warm water and set aside for 2 minutes. A thick paste will form.
• In a large bowl, mix the melted vegan butter, applesauce, monk-fruit sweetener or sugar, maple syrup, almond milk, vanilla, cinnamon, baking powder, and salt together. Add the flax eggs and mix. Add the oats and flour and mix until a thick batter forms. Fold in the raisins or dates.
• Use a tablespoon to scoop out a tablespoon of batter per cookie, roll the dough into a ball and place onto a baking sheet lined with parchment paper. Use your fingers to press down on the cookies until they are about 1/2 inch thick. You should have about 60 cookies.
• Bake in the oven for 7-10 minutes. They will be chewy and soft (similar to Alyssa's Healthy Oatmeal Bites texture)