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;).
xo
Tori
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.
Ingredients
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
Instructions
MAKE THE COCONUT CENTRES:
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Combine all of the coconut filling ingredients in a food processor and process until it sticks together, 1-2 minutes.
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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.
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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
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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.
DIP THEM!
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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.
I don’t have a food processor. How would I use a blender as a substitute?
Hi Marie! I don’t know if it would work exactly the same, I should try it. I just worry about the fact that there is such a small surface area for a blender, but it could work? If I did it I would try it in batches and use a tamper if you have a Vitamix.
An awesome yummy recipe…just right for a Valentine’s gift or treat!
Thank you Colleen!!! Tori
Absolutely delicious! I used the heart shape cookie cutter and doubled the melted chocolate to make the dipping easier. They turned out great! Will definitely make this again!!
Would shredded coconut work in this recipe instead of flaked? And subbing honey instead of maple syrup?
Yes it would on both counts!
Tried these this weekend with my daughter – we loved them!! Not nearly as pretty as yours, but delicious nonetheless. Thank you so much for sharing 🙂
Glad you loved them Melissa, Happy Valentine’s Day!
Would lite coconut milk work? Or none at all😬
Lite will work Taylor!
These turn out really well. The only thing I would change is the cooling on the wire rack. I found the window of when they could be moved without sticking so small that I wouldn’t bother next time. I would put them directly onto parchment paper. Maybe I’m just slow! Thank you for such a yummy recipe!
That’s great advice thank you for sharing! I wasn’t totally sure to be honest, I don’t like the chocolate pooling but don’t want them to stick to the rack…
Hi! What consistency do you want the coconut mixture? I am making right now and am thinking my consistency seems too runny.
Hi Mia it shouldn’t be runny at all…hmmm. I would add more coconut if that’s the case and process again for longer. You are looking for a mixture that holds together when pressed together in your fingers!
This looks great and I can’t wait to try! For the coconut milk, do I use the “cream” part at the top of the can or the more liquid part at the bottom. Or should I mix it together first? I am always confused at this! Thank you!
Hi Dana, you would use the liquid part – it is just to help bring it to a consistency that sticks together!
Thank you!
Made them tonight, so have as our valentines dessert tomorrow and they turned out great! And they taste exactly like the bounty chocolate bar!!
Thank you Ashley!!! I really appreciate the feedback! Tori
These are amazing. We made a double batch right off the hop, and I don’t think I would ever not make a double batch!!! We have been keeping them cold in the fridge and they taste extra amazing!!!! Never disappointed with anything you post Tori!! Thank you for dedicating your life to making ours taste better!
Hi Brittany! I’m so happy you love them!! And thank you for the kind comment that really means a lot! xx Tori
I made these for family and friends for Valentines Day. They were a big hit! I used the heart shaped cookie cutter/freezing method. I still need to perfect my chocolate dipping technique. Does that come with lots of practice? Thanks for inspiring me to share love and kindness through baking this year.
Thank you for the comment! Yes it does come with a bit of practice – I find slow and steady for dipping the chocolate is best and I use a fork.
Made these today for my Valentine and my 3 little Valentine’s. Soooo delicious! I love the little hint of salt!
Hi Danelle, thank you for the feedback I appreciate it!
Would it work to make these without the maple syrup? (I don’t like things sweet)
Hi Joanne, you could but I would be concerned about how well they would stick together. You may need to increase the coconut oil – let me know if you give it a try would love to know if it works out!
Another fantastic recipe, I cannot wait to try it! Last year, I made your rice bag with lavender and it is wonderful! It keeps me warm during those cold winter nights!
Oh so glad to hear Odile!
Bonjour Tori,
I made your chocolate coconut love bites and they are so delicious! Thanks for that great recipe! I sent you pictures on messenger.
So glad you liked them Odile!