I’ve always had a major sweet tooth, so I’m always looking for ways to satisfy my cravings without going crazy on sugar and corn syrup, which leave me with that gross, nauseous feeling. In this recipe, we’re turning your favorite candy bars like Snickers into a healthier candy alternative!
These sweet little coconut peanut butter balls taste even better than your traditional candy bar, without all the corn syrup and soybean oil that leave you feeling heavy and gross. These chocolate peanut butter coconut bites are healthy, gluten-free, and can be made vegan to leave you feeling less guilty eating chocolate! All you need is some coconut, peanut butter, and dark chocolate. (Who doesn’t love this flavor combo?) This will be one of your new favorite recipes because of how tasty it is and the extra benefits of energy, protein, and how little time it takes to bake.
Peanut Butter Coconut Balls
2 cups coconut chunks (about 1” each)
1/2 cup of smooth natural peanut butter (or almond butter or sunflower seed butter)
1 tablespoon of coconut oil
3/4 cup of dark chocolate chips
1 tablespoon of sea salt
Optional: add in a sprinkle of maple syrup for added sweetness
Line a sheet pan (that’s small enough to fit in your freezer) with a sheet of parchment paper. Place a cooling rack on top and set aside.
In a small saucepan, melt the peanut butter. If it’s stiff, add 1/2 tablespoon of coconut oil.
Remove the peanut butter from heat, and using a fork, gently dip each piece of coconut into the peanut butter.
Scrape the fork along the side of the pan to remove any excess and set the coconut chunk on the cooling rack.
Repeat with all coconut chunks.
Freeze until solid.
In a small saucepan, melt the chocolate. If it’s stiff, add 1/2 tablespoon of coconut oil.
Repeat steps 3 – 4.
Immediately top each with a generous sprinkle of sea salt and return to the freezer.
Once frozen solid, remove each piece of candy from the cooling rack and store airtight in the freezer.
Remove from the freezer 5 minutes before enjoying it!
A FEW RECIPE NOTES:
You can try making your own variation by adding in some instant coffee to the chocolate or some pumpkin spice to the peanut butter (add 1 teaspoon of pumpkin spice mix to the peanut butter).
You can drizzle some extra peanut butter on the top, sprinkle some chopped pistachios, or sprinkle some shredded coconut.
Try not to skip the sea salt—it adds so much flavor!
For the coconut, I like to use frozen pieces but you can find coconut strips or process your own coconut! Just make sure it is unsweetened coconut.
This can be stored in an airtight container and will last 2 weeks in the fridge.
Recipe by guest contributor Lindsay Kinder, of Food La La, your go-to for the hows, whats, and whys of cooking healthy, but delicious food!
Photography by Erica Garlieb.
Coconut improves your heart health and digestion.
Peanut butter is full of fat, protein, and fiber which releases sustained energy throughout the day.
Elise Armitage is an entrepreneur and founder of What The Fab, a travel + lifestyle blog based in California. At the beginning of 2019, Elise left her corporate job at Google to chase her dreams: being an entrepreneur and helping women find fabulous in the everyday. Since then, she’s launched her SEO course Six-Figure SEO, where she teaches bloggers how to create a passive revenue stream from their website using SEO. Featured in publications like Forbes, Elle, HerMoney, and Real Simple, Elise is a firm believer that you can be of both substance and style.