No Bake Chocolate Covered Coconut Balls with Cream Cheese is a sweet treat that combines the rich flavors of chocolate and coconut with a creamy filling.
These bite-sized snacks are incredibly easy to make with just a few ingredients.
With no baking required, they are ideal for quick desserts, parties, or simply as a delicious snack at home.
Why This Recipe Is Simple And We Love It
This recipe is straightforward and requires minimal effort, making it perfect for both novice and experienced bakers.
The use of cream cheese gives these coconut balls a rich and creamy texture, while the chocolate coating adds an indulgent touch.
I love this recipe because it’s versatile, perfect for customizing with different flavors or toppings. And, it’s a no-fuss treat that can be prepared in under 30 minutes!
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Ingredients
- 1 cup shredded coconut (unsweetened)
- 8 ounces vegan cream cheese (softened)
- 1/4 cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips (for coating)
- 1 tablespoon coconut oil (for melting with chocolate)
- Extra shredded coconut for rolling (optional)
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Directions
- Prepare the Coconut Mixture:
In a mixing bowl, combine the softened vegan cream cheese, shredded coconut, powdered sugar, and vanilla extract. Mix well until all ingredients are thoroughly combined and form a sticky mixture.
- Shape the Balls:
Using your hands, scoop out small amounts of the mixture (about 1 tablespoon) and roll them into balls. Place the formed balls on a parchment-lined baking sheet. - Chill the Mixture:
Once all the balls are formed, place the baking sheet in the refrigerator for about 1 hour to allow them to firm up. - Melt the Chocolate:
While the coconut balls are chilling, melt the dairy-free chocolate chips and coconut oil together in a microwave-safe bowl or using a double boiler.
Stir until smooth and fully melted. - Coat the Coconut Balls:
Remove the chilled coconut balls from the refrigerator. Dip each ball into the melted chocolate, ensuring it is fully coated.
Use a fork to lift them out, allowing excess chocolate to drip off before placing them back on the parchment-lined baking sheet. - Optional Topping:
If desired, roll some of the chocolate-coated balls in extra shredded coconut before the chocolate sets. - Chill Again:
Place the coated coconut balls back in the refrigerator for about 30 minutes to allow the chocolate to harden. - Enjoy your No Bake Chocolate Covered Coconut Balls chilled! They can be stored in an airtight container in the refrigerator for up to one week.
Tips and Suggestions
- For added flavor, consider mixing in almond extract or a pinch of sea salt into the coconut mixture.
- Keep these treats refrigerated to maintain their texture and flavor.
- If you prefer homemade options, you can make your vegan cream cheese using soaked cashews blended with lemon juice and nutritional yeast.
Variations and Substitutions
- Nut-Free Option: Substitute any nut-based ingredients with seeds or seed butter if you need to avoid nuts.
- Different Coatings: Instead of rolling in shredded coconut, try crushed nuts or sprinkles for a fun twist.
- Chocolate Variants: Use dark chocolate or white chocolate chips for different flavor profiles.
Calorie Content
The estimated calorie content for one No Bake Chocolate Covered Coconut Ball (assuming this recipe makes about 12 balls) is approximately 150 calories per ball, depending on specific ingredient brands used and portion sizes.
No Bake Coconut Balls With Cream Cheese
The No-Bake Coconut Balls recipe is a delightful, no-fuss dessert that balances simplicity with indulgent flavor. Its creamy coconut center and chocolate coating make it a crowd-pleaser, while the no-bake process ensures accessibility for all skill levels.
Ingredients
- 1 cup shredded coconut unsweetened
- 8 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1 tablespoon coconut oil
- Extra shredded coconut for rolling optional
Instructions
- In a mixing bowl, combine the softened cream cheese, shredded coconut, powdered sugar, and vanilla extract. Mix well until a sticky mixture forms.
- Scoop out 1 tablespoon of the mixture and roll it into a ball. Place the ball on a baking sheet lined with parchment paper. Repeat with the remaining mixture.
- Refrigerate the coconut balls for 1 hour to firm up.
- In a microwave-safe bowl or using a double boiler, melt the chocolate chips and coconut oil together, stirring until smooth.
- Dip each chilled coconut ball into the melted chocolate, using a fork to lift it out and allow excess chocolate to drip off. Place back on the parchment-lined baking sheet.
- If desired, roll some of the chocolate-coated balls in extra shredded coconut before the chocolate sets.
- Refrigerate the balls for an additional 30 minutes to allow the chocolate to harden.
- Store the No-Bake Coconut Balls in an airtight container in the refrigerator for up to one week.
Notes
Notes
- Adjustments may be made based on personal preferences or dietary restrictions (e.g., using vegan cream cheese or dairy-free chocolate).
- For a smoother chocolate coating, ensure the coconut oil is fully incorporated when melting the chocolate.
- The optional coconut rolling adds texture and enhances the coconut flavor.
