These Chocolate Coconut Love Bites are the perfect Valentine’s Day treat to make for that special someone, for your kids’ classroom treat (nut free… and they can help!) or for the sweetest end to a dinner party!
Who doesn’t love chocolate and coconut together? It has to be one of the BEST combinations ever! I was so excited to hit up Bulk Barn to create a Valentine’s chocolate coconut recipe of some sort and felt like a kid in a candy shop walking into the store. I mean, the POSSIBILITIES!
There are two things that I’m crushing on right now: coconut and heart-shaped everything (if you need evidence, look here and here or on my Instagram feed and this Strawberry Coconut Granola that is my kryptonite. I wasn’t kidding). So why not marry the two I thought? Right. Off I marched through the store, humming to myself (no kids in tow this time, let’s just say that taking Max to the Bulk Barn is the farthest thing from relaxing!), picking up a few simple ingredients to rush home and try these out.
We played around with the filling ingredients to get the perfect consistency and sweetness and were giddy with excitement when they worked the first time – such a win when that happens! They turned out to be so pretty, crazy delicious and something that the kids can absolutely help with (disclaimer, your kitchen may pay for it, but it’s always worth it in my opinion).
The one piece of kitchen equipment that will be a lifesaver (and I use ALL the time) is a good food processor. Here is the link to the one I have and absolutely love… AND it’s on sale:). If you want to make these vegan simply make sure you buy vegan dark chocolate.
You can use a silicone mould like the one above or a cookie cutter. I tried with a candy mould but they were difficult to get out (just to save you the headache!). They turned out brilliant either way, the silicone mould was easier but I’d say I preferred the effect of the cookie cutter!
I would love to hear if you make these! These made about 15-20 medium sized hearts, but it really depends on what you are using for a cookie cutter or a mould so I’m hesitant to give a true serving count. And I know I’ve gone overboard with the whole heart shaped food thing, I promise I will put my heart shaped cookie cutters away after Valentine’s Day (I may or may not be crossing my fingers behind my back as I write this;).
Chocolate Coconut Love Bites
Chocolate Coconut Love Bites make the sweetest little homemade treat or end to a Valentine's dinner party! Made from a few simple ingredients, these are reminiscent of a Bounty Bar and are so so satisfying! The yield will depend on the size of cutter or mould that you use.
For the coconut filling:
- 3 cups unsweetened flaked coconut
- ¼ cup maple syrup
- 2 tablespoons melted coconut oil
- 2 tablespoons full-fat canned coconut milk
- 1 teaspoon vanilla
- ¼ teaspoon sea salt
For the chocolate coating:
- 1 ½ cups Callebaut dark chocolate callets or good quality chocolate chips
- 1 tablespoon coconut oil
MAKE THE COCONUT CENTRES:
Combine all of the coconut filling ingredients in a food processor and process until it sticks together, 1-2 minutes.
To use the silicone mould: Using a heart shaped silicone mould, press the mixture evenly and very firmly packed into the forms. Once filled, freeze the forms for 1-2 hours. Pop them out of the forms when done and prepare the chocolate coating once frozen.
To use a heart shaped cookie cutter: Place the cookie cutter on a baking sheet lined with parchment paper and press the coconut mixture very firmly and evenly into the cookie cutter. It should be tightly packed and smoothed over with your finger, around ¼-1/2 “ thick. Carefully remove the cutter and repeat on another section of the baking sheet, repeating until all of the coconut mixture is used up. Freeze the hearts for 1-2 hours (or overnight if you’re preparing this in advance) and prepare the chocolate coating once frozen.
MAKE THE CHOCOLATE COATING
To make the chocolate coating, reserve ¼ cup of the chocolate callets or chips (set aside) and place the remaining chocolate and coconut oil in a small glass bowl.Melt the chocolate and coconut oil together either by microwaving for 30 seconds at a time and stirring in between until fully melted or over a small pot of simmering water (careful the water doesn’t touch the bottom of the bowl or that no water gets into the bowl of chocolate as it will cause it to seize). Once melted stir the reserved chocolate into the melted chocolate.
Set a metal cooling rack over a piece of parchment paper on your counter, and another large piece of parchment paper beside it. To coat the coconut bites, place each bite on a fork and dip it in the chocolate. Set it on the cooling rack for 1 minute and transfer to the other piece of parchment paper. Repeat with the remaining coconut bites until covered. Once hardened, these can be stored in the fridge for up to 2 weeks in a covered container.