Commercial coconut bites contain soy lecithin (from the chocolate) which should be avoided. This clean version uses organic coconut chocolate without soy lecithin and replaces the industrial sweeteners with pure maple syrup and coconut nectar. The DIY version eliminates artificial emulsifiers while maintaining the rich coconut-chocolate flavor profile.
Based on: Coconut Bites
· Makes approximately 32 servings
· Serving: 21g (about 1 bite)
Why This Recipe is Seed Oil Free
Commercial Coconut Bites from Jennies often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Coconut Bites may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Optional emulsifier to help bind ingredients smoothly
Instructions
Step 1. Measure 340g (4 packed cups) organic shredded coconut into a large mixing bowl. Use fine-shred coconut for best texture - larger flakes won't bind as well. If your coconut seems very dry, you can lightly toast it in a dry pan for 2-3 minutes to release oils, but let it cool completely first.
Step 2. In a small saucepan, gently warm 80g (4 tablespoons) cassava syrup with 45g (2 tablespoons) maple syrup over low heat for 1-2 minutes until just warm to touch - this makes mixing easier. Don't overheat or the syrups will become thick and hard to incorporate. Remove from heat and stir in 4g (1 teaspoon) vanilla extract.
Step 3. Pour the warm syrup mixture over the coconut and mix thoroughly with a wooden spoon for 2-3 minutes. The mixture should hold together when pressed but not be overly wet. Add 1g (1/4 teaspoon) salt and 3g (1/2 teaspoon) sunflower lecithin if using, mixing until evenly distributed.
Step 4. Roughly chop 55g dark chocolate into small pieces (about pea-sized). Add these along with 35g (3 tablespoons) cacao nibs to the coconut mixture. Fold gently to distribute without breaking the chocolate pieces. The mixture should be cohesive enough to hold its shape when pressed.
Step 5. Using slightly damp hands (prevents sticking), form the mixture into 32 uniform balls, about 21g each (slightly larger than a walnut). Press firmly while rolling to ensure they hold together. Alternatively, press the entire mixture into an 8x8 inch parchment-lined pan and cut into 32 squares.
Step 6. Place formed bites on a parchment-lined tray and refrigerate for at least 2 hours to firm up. For firmer texture, freeze for 30 minutes. Store in airtight container in refrigerator for up to 2 weeks or freeze for up to 3 months. Let come to room temperature for 5-10 minutes before serving for optimal texture.
Storage
Store in airtight container in refrigerator for up to 2 weeks. Can freeze for 3 months. Let come to room temperature 5-10 minutes before eating for best texture. Keep away from heat to prevent chocolate melting.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.85
Savings75%
Initial ingredient investment is higher but creates massive long-term savings. Bulk organic ingredients cost significantly less per serving than individual packaged products, plus you control quality and avoid industrial additives.