Rich chocolate coconut balls are made with coconut oil, cocoa powder, and shredded coconut. Keto and low carb, they are sweetened with stevia.
I love the combination of chocolate and coconut. It’s a classic. Much like chocolate and peanut butter.
These chocolate coconut balls are so easy to make, it’s ridiculous. They are amazing, too – rich and deeply chocolatey. If you like coconut, I think you will love these truffles. They are one of my favorite keto desserts.
The ingredients needed for this recipe
You’ll only need a few simple ingredients to make this tasty treat (exact measurements are listed in the recipe card below):
Shredded coconut: Make sure it’s unsweetened. Also, make sure you’re not buying shredded coconut labeled as “reduced-fat” – it’s extremely dry.
Coconut oil: I like to use virgin coconut oil, it tastes so good!
Cocoa powder: Unsweetened. Natural or Dutched – both work.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Sweetener: I use stevia glycerite. You can probably use a granulated sweetener instead, although I haven’t tried that.
How to make chocolate coconut balls
The recipe is simple! The detailed instructions are included in the recipe card below. Here are the basic steps:
Mix together the shredded coconut, coconut oil, cocoa powder, and stevia.
Chill the mixture briefly. This makes it easier to work with.
Shape into truffles and roll in toppings.
Can I use a sweetener other than stevia?
I really like stevia and use it almost exclusively these days.
I believe that stevia is safe. And although many people object to its taste, the glycerite formulation greatly minimizes the bitter aftertaste.
If you’d rather not use stevia, you can probably use a low carb granulated sweetener instead (or sugar if you don’t mind it). Though you might need to add a little extra water if you do.
If you don’t mind the carbs, you can also use honey or maple syrup, omitting the water from the recipe. The amount of stevia I use is equivalent to about 2 tablespoons of sweetener.
What cocoa powder to use
Some of my recipes call specifically for using either natural cocoa powder or cocoa powder treated with alkali (“Dutched”). In this recipe, both can work. Although Dutched is milder, darker, and not as acidic, so it might taste slightly better.
Must I chill the mixture before shaping the coconut truffles?
The mixture is very soft until you chill it, so it’s helpful to chill it in the fridge for 5-10 minutes before shaping the chocolate coconut balls.
However, I am a very impatient person, so I usually skip this step and just deal with the challenge of shaping the very soft batter into balls.
You should, however, chill the truffles for about 10 minutes before serving them. Otherwise, they truly are too soft. Even I do that!
What toppings should I use?
I usually roll these truffles in unsweetened cocoa powder. For this blog post though, I went all fancy and used two more toppings – chopped walnuts and shredded coconut.
To chop the walnuts into small enough pieces, I put them in a resealable plastic bag and ran a rolling pin back and forth over them.
How to store leftover Chocolate Coconut balls?
If you have any leftovers (Ha! Not a chance), store them in the fridge in a sealed container. Do remove them from the fridge one hour before serving, or they will be too firm.
More tasty coconut treats
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Chocolate Coconut Truffles
- In a medium bowl, add the shredded coconut, coconut oil, cocoa powder, vanilla and stevia. Use a small rubber spatula or a fork to combine.
- Mixture will be a bit dry. Add just enough water to make it smoother – 1 tablespoon should do it. Mix well.
- Refrigerate the mixture for 5 minutes.
- Form the mixture into 6 truffles, each weighing about 20 grams.
- If desired, roll the truffles in toppings such as shredded coconut, cocoa powder or chopped nuts.
- Refrigerate the chocolate coconut truffles for 10 minutes before enjoying.
- Store leftovers in a sealed container in the fridge. Remove from fridge 30 minutes before serving.