Chocolate Coated Coconut Bliss Balls

AKA Easter Bunny Tails.

Alas, Easter is but a distant memory and so is all the chocolate we received. But, fear not, for these beautiful little bliss balls make a delicious snack or sweet treat all year round, and as you can see their name is pretty adaptable.

This is a recipe I initially created for Coconut Merchant as an Easter Special and I was quick to share the little ‘bunny tails’ with my friends after making so many. They went down a hit with everyone, and were the perfect balance of dark chocolate, creamy coconut – with a sense of fun.

These Chocolate Coated Coconut Bliss Balls require a little patience to start with, as the coconut bliss mix needs to be pressed down firmly into balls. But after the first few, you’ll definitely develop your own technique, meaning you’ll be rolling away, dreaming up delicious chocolate creations and before you know it you’ll be munching on these balls.

If you didn’t want to make your own raw chocolate, simply skip step 4, melting your own chocolate and continue to step 5. They will taste just as good, I am sure.

What are you waiting for? Hop to it…

Chocolate Coated Coconut Bliss Balls
Makes 2 dozen, depending on size

Ingredients:
4 cups desiccated coconut, divided
¼ cup + 80g (just under ½ cup) coconut oil, melted and divided
50g coconut honey
4 tsbp raw cacao powder
1 tbsp maple syrup

Method:

1. Place 3 cups desiccated coconut, the ¼ cup coconut oil and 50g coconut honey into a food processor and whizz to combine. Pulse a few times until fully incorporated, you may need to scrape down the sides. The mix is ready when it sticks together when pressed between your fingers.

2. Line a couple of baking sheets with parchment.

3. Roll the coconut mix into balls, I did a variety of sizes. This takes some time and they must be really compact but it gets easier! Place the balls onto the baking sheets and into the fridge. Leave to cool for min. 1 hour.

4. Just before the hour is up, place the 80g melted coconut oil into a small bowl, stir in the maple syrup and the cacao until the mix is smooth and creamy.

5. Place the 1 cup desiccated coconut into a shallow bowl or plate.

6. Roll each coconut ball in the chocolate mix until all areas are covered, and then roll in the desiccated coconut. Repeat with all the balls, placing back onto the baking sheet.

7. Place back in the fridge and allow to cool and set for about an hour.

Chocolate Coated Coconut Bliss Balls

Have you made these Chocolate Coated Coconut Bliss Balls? I would love to hear what you think and what your friends think, too!