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Chocolate Coconut Love Bites are the perfect homemade Valentine's treat and taste like a better version of a Bounty Bar!
5 from 7 votes
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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.

Course Dessert
Cuisine American
Keyword Coconut
Prep Time 20 minutes
Cook Time 5 minutes
Setting time 2 hours
Total Time 25 minutes
Servings 20 hearts
Author Fraîche Nutrition

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:

  1. Combine all of the coconut filling ingredients in a food processor and process until it sticks together, 1-2 minutes.

  2. 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.

  3. 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

  1. 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!

  1. 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.