Organic Coconut Bites Recipes

WHOLE 30 CHOCOLATE COCONUT BITES

Steps:

• In a food processor or NutriBullet, pulse pecans until flour like consistency
• Add dates to mixture + pulse again.
• Add remaining ingredients + blend until combined
• Roll into 1 inch balls and roll in additional coconut flakes if desired
• Store in an airtight container in the fridge for up to one week days

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.

HEALTHY AUSSIE BITES™

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix whole wheat flour, oats, dried fruit, brown sugar, coconut, sunflower seeds, flaxseed meal, chia seeds, vanilla extract, and salt together in a large bowl.
• Melt butter and honey together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, 1 to 2 minutes.
• Dissolve baking soda in hot water in a small bowl; add to the butter mixture and mix well.
• Pour butter mixture over flour mixture; mix well to combine. Spoon tablespoons of mixture into ungreased mini muffin pans and flatten tops slightly.
• Bake in the preheated oven until golden, about 10 minutes. Transfer to wire racks to cool.