Dark Chocolate Coconut Chews

Dark Chocolate Coconut Chews Recipe

We came across these delicious dark chocolate coconut chews one day at our local organic grocery store. Oh my. They are beyond yummy! The price, though… oof. I searched the internet for a recipe and found one using the same ingredients on the label. I, of course, changed the recipe. I used coconut nectar, it seemed to be more fitting to the recipe’s ingredients and I doubled the dipping chocolate recipe. The original was not enough to cover all of the candies. The original recipe is at: Healthy Dark Chocolate Coconut Bites

Dark Chocolate Coconut Chews

Dark Chocolate Coconut Chews

3 cups unsweetened coconut, shredded and lightly toasted in the oven
1/3 cup coconut nectar (or brown rice syrup)
1 tsp vanilla extract
pinch of salt
2 cups (1 bag) dark chocolate chips
2 tbsp coconut oil
coconut oil

There is two choices for forming the candy. Either you press it into a 8″ x 8″ glass dish lined with parchment paper greased with coconut oil or form the candy into balls. I tried both. Rolling the filling into balls was much easier for me. Your choice.

Making dark choc. chews filling

In a food processor, add the coconut. Process a few seconds to shred the coconut into finer pieces.

With the processor running on low- add the syrup, vanilla and salt through the feed-chute. Process for about 1 minute or until well blended.

It looks crumbly, yes? It still packs into firm 1/2″ balls or will easily form into a 1/2″ thick rectangle or square shape in the baking dish. If you make the balls, you can stick a toothpick into each. Put the balls or square-shaped block of candy into the refrigerator for about a half of an hour.

For the Dark Chocolate Covering
Over very low heat, melt the chocolate chips and coconut oil in a small pan, stirring constantly. As soon as the chocolate is just-melted and smooth, it is done.

Candy ready to dip

To Dip Candy
Have a cookie sheet covered with waxed paper ready. If you have that silicon stuff, that is said to be good too.

For the balls– Dip the balls into the chocolate completely. Use another toothpick to push the candy off onto the waxed paper covered pan.. You can take a drop of chocolate to cover the hole if it doesn’t fill in. I reuse the toothpicks for pushing the balls off after dipping.

For the loaf shape– Cut the block of filling into 1/2″ wide strips, then cut off 1/2″ pieces/squares. To dip, lower the candy into the chocolate on a small fork, lift and shake gently and place on the waxed paper.

Dipped candy ready to chill

Once all the candies are dipped, put them into the refrigerator for at least 30 minutes to set. You can also put the candy into the freezer for 10 minutes to quick set. I tend to forget stuff in the freezer without a timer. laughing…

I had some leftover chocolate. Though I wanted to sip on it, (not a great idea), I keep toasted coconut in the freezer to have on hand when needed. I grabbed the bag and started adding coconut, stirring with each handful until the chocolate looked like it would not thickly coat much more. It was about 3 handfuls. I put that on the tray before putting the candies into the refrigerator.

You can leave the candies on the counter. I preferred to leave them in the refrigerator. If it gets warm in the house, the chocolate coating gets soft. That is not a bad thing if one likes to lick their fingers after having a piece of three. They are delicious. Enjoy! Love and hugs….

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