If you follow me on Instagram or Facebook, you will have seen that I have been doing a series of Mini Treats. These Mini Toasted Coconut Bites are the latest in the series.
Each recipe of Mini Treats has minimal ingredients and has around 150 kcalories per portion. This latest one is one of my favourites. Not only do they taste amazing (which is ALWAYS the most important thing!) but they are very easy to make.
It’s a great one to add to your list of easy, no bake treats. Perfect for a mid-afternoon pick-me-up!
How to make Mini Toasted Coconut Bites
Unlike many of my recipes, these mini toasted coconut bites don’t need a blender or a food processor to make them. And they don’t need baking either!
Firstly, you toast the coconut in a dry frying pan until golden. This is a very simple and quick process.
Then it’s simply a case of adding everything else into the pan and mixing. Once combined, add scoops of the mixture into a mini cupcake tray and press down. Once it is hardened a little you can top with melted dark chocolate and an extra sprinkle of toasted coconut.
Is it easy to toast coconut?
Toasting coconut is such a simple process. Simply add desiccated coconut to a dry frying pan on a medium heat.
After about 5 minutes it will turn a gorgeous, light brown colour. Keep moving the coconut around the pan and remember to keep your eye on it – it will burn quickly!
Once it’s toasted you can use in this recipe or add to the top of yogurt bowls or porridges. It has a lovely flavour – much deeper than regular coconut.
The 6 simple ingredients that you’ll need to make them are:
- Desiccated coconut
- Ground Almonds (almond flour)
- Almond Butter
- Maple syrup
- Coconut oil
- Dark chocolate
Desiccated coconut
Coconut is rich in healthy fats, particularly medium-chain triglycerides (MCTs), which are quickly absorbed by the body and used as an immediate source of energy. It’s also high in fibre and minerals such as manganese.
Ground almonds
Adding some ground almonds to these bites gives a subtle nutty flavour. Almonds are also a great source of vitamin E. They also offer protein and healthy fats.
Almond butter
Almond butter provides a rich and creamy texture that helps bind all the ingredients together. It is a fantastic source of healthy fats, particularly monounsaturated fats. It’s also packed with protein, making these bites are quite filling too. It’s also rich in vitamin E. Try and ensure you use a natural nut butter with just nuts (and maybe a little sea salt).
Maple syrup
My preferred natural sweetener, maple contains antioxidants and small amounts of zinc and manganese. The flavour is also amazing.
Coconut oil
Used as a binding ingredient, coconut oil adds to the coconut flavour. It’s a good source of medium-chain triglycerides (MCTs), known for their quick energy boost.
Dark chocolate
A good quality dark chocolate is always my preferred choice for sweet treats. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper. I also opt for one that has minimal sugar and at least 70% cocoa solids. The coconut is quite sweet, so the dark chocolate will balance this out well.
Recipe Tips
- If you don’t have a mini cupcake tray, use cupcake cases. Just don’t fill them very full.
- I use quite a runny almond butter for this recipe. If yours is a little thicker, just add a little more. The mixture should be quite soft and sticky.
- If you prefer another nut or seed butter, then please substitute with that. Just keep the quantities the same.
- I only used 1 tbsp of maple syrup. The coconut is actually quite sweet. However, if you would prefer more, then add one more tbsp.
- I have used dark chocolate which is at least 70% cocoa solids. This ensures it’s more chocolatey and less sugary. It also keeps the calories lowers and it’s what the nutritional information is based upon.
If you enjoyed these mini toasted coconut bites, why not try these other easy mini treats:
Mini Toasted Coconut Bites
Ingredients
- 1 cup desiccated coconut (85g)
- ½ cup almond flour (50g) (ground almonds)
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- ⅓ cup almond butter (80g)
- 125 g dark chocolate
Instructions
- Add the coconut to a frying pan and dry fry on a medium heat. After about 5 minutes it will turn golden brown. Keep an eye on it and keep stirring as it can burn quickly.
- Remove from the heat and add in the almonds, maple, coconut oil and almond butter. Mix well until fully combined.
- Spoon into a mini cupcake tray and press down firmly. Refrigerate whilst you melt the chocolate.
- Melt the chocolate in a bowl over a pan of hot water. Pour a spoonful of chocolate over each one. You can also top with extra coconut if you would like. Refrigerate to set.
Notes
- Store in the fridge to keep them hard and so to maintain their shape. They will last for about a week.
- If you prefer another nut or seed butter, then please substitute with that. Just keep the quantities the same. Use a smooth, runny one if possible (to ensure they stick together).
- I have used dark chocolate which is at least 70% cocoa solids. This is what the nutritional information is based upon.
I love these! So yummy, I make them with Tahini 🩷
Amazing – I bet they tasted great with tahini – great swap.
Vanessa,, did you swap tahini for the almond butter?
Sounds yummy! What can I substitute the coconut oil with?
You could try using a little more almond butter – the coconut oil is there to help them harden (as it’s solid at room temp). For the best texture, I’d use the coconut oil.
These are so easy, and soooo yummy!
I do a mix of tahini and peanut butter.
Thank you!
Amazing! So pleased you liked them. Love the mix of tahini and peanut butter too.
I added a handful of toasted flaked almonds to the mix. They had a lovely crunch. This is a family favourite 😋
Hi Yasmin, loving the flaked almonds addition! Glad you liked the recipe.
What could sub for almond flour, I’m allergic?
Hi Leigh, you could sub oat flour.