Instructions
Step 1: Making the Coconut Cream Filling
In a bowl, combine shredded coconut, melted coconut oil, coconut cream, erythritol, and vanilla extract. Mix thoroughly until everything is well combined.
Step 2: Forming the Balls
Roll small portions of the mixture into balls between your palms. Place them on a parchment-lined plate and chill for about 30 minutes to firm up.
Step 3: Melting the Chocolate
Melt the sugar-free chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, use a double boiler.
Step 4: Coating the Balls
Dip each chilled coconut ball into the melted chocolate, ensuring it’s fully coated. Let excess chocolate drip off. Place back on the parchment-lined plate.
Step 5: Chilling and Serving
Refrigerate for another 30 minutes to set the chocolate. Transfer to an airtight container and chill until ready to serve.
Keto & Low-Carb Variations
Love the base recipe? Let’s get creative!
Almond Joy Flavor:
Add 1/4 cup chopped almonds and 2 tablespoons unsweetened shredded coconut to the filling for an Almond Joy twist.
Lemon Zest Twist:
A tablespoon of fresh lemon zest adds a bright, zesty note – perfect for a refreshing treat.
Tips & Tricks
- Use unsweetened shredded coconut to keep it low-carb.
- No coconut cream? Use full-fat coconut milk (refrigerate first and use only the solid cream).
- Adjust erythritol to your sweetness preference.
- For extra flair, sprinkle unsweetened coconut on top of the chocolate before it sets.
Conclusion
These No-Bake Coconut Cream Balls are the perfect low-carb, keto-friendly dessert. Enjoy this delicious, guilt-free indulgence!
FAQs
1. Can I use a different sweetener?
Yes! Stevia or monk fruit are great substitutes for erythritol.
2. Can I use milk chocolate?
Absolutely! Use sugar-free milk chocolate chips for a milder flavor.
3. How long do they last?
Stored in an airtight container in the refrigerator, they’ll stay fresh for up to a week (but they’re so good, they might not last that long!).
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