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.
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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!
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)
Instructions
1- 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.
2- 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.
3- 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.
4- 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.
5- 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.
6- Optional Topping:
If desired, roll some of the chocolate-coated balls in extra shredded coconut before the chocolate sets.
7- Chill Again:
Place the coated coconut balls back in the refrigerator for about 30 minutes to allow the chocolate to harden.
10- Serve:
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.
