No Bake Coconut Cocoa Chewy Bites

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1 dozen
Preparation Time: 10-15 minutes

2 tablespoons grass-fed butter
1/2 cup Gold Label coconut oil
1/4 cup raw honey
1/2 cup organic sugar
1/4 cup organic cocoa powder
1/8 teaspoon salt
2 teaspoons vanilla extract
2 cups shredded coconut

In small to medium saucepan, add butter and coconut oil. Turn on medium-low heat and as the fats melt, stir in cocoa powder until mixed. Add in honey and sugar and continue to mix until sugar is dissolved and the mixture is smooth and thickens with a shiny appearance. (Be careful to not overheat or scorch the cocoa.)

Remove pan from heat and add salt, vanilla and mix. Then add the shredded coconut and mix until all coconut is covered (the mix will become thick, similar to stiff cookie dough, as the coconut absorbs the moisture).

Use a melon scoop or rounded measuring spoon to scoop out mounds and place on parchment paper. Let them sit to cool and set up. Can be placed in refrigerator to firm up more quickly.

Recipe submitted by Cherie, Kettle Falls, WA

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Published on March 21, 2011

(7 votes, average: 3.40 out of 5)

21 Comments

Jennifer M May 28, 2014 at 12:13 pm - Reply

Just made this recipe. Totally awesome!! Ended up using a little more shredded coconut than called for. Also didn’t scoop it into mounds or balls…. I just dumped it into a big flat tupperware container and am going to cut it like fudge. :) In the fridge now cooling off!! All the taste testing I did was super awesome :)

LouLou July 14, 2013 at 5:30 pm - Reply

From what I gather 1/4 cup coconut oil is the better way to go?? Can I freeze these for enjoyment another day??

Sarah December 24, 2012 at 7:48 pm - Reply

Hmmm…never heard the term before? “Grass fed” is a term used for animals who’s primary diet is grass (instead of grain). In other words, the butter was made from milk from a cow who was raised on grass.

Kim December 21, 2012 at 7:27 pm - Reply

Grass-fed butter? I’d love to see a butter eat grass!

Christi July 4, 2012 at 4:33 pm - Reply

I substituted coconut crystals for the sugar….gluten-free.  It worked out well and my family loved them.

Sarah:) May 22, 2012 at 2:26 pm - Reply

Sharon: You mean grass fed butter? The ingredient is hyperlinked to here: http://www.grassfedtraditions.com/grass_fed_butter.htm

All coconut oil would work in here.

sharon May 22, 2012 at 1:28 pm - Reply

What can I use inplace of the butter? I have not heard of “grain fed” butter. I have been using coconut oil for my butter.
Also below it was asked what to sub for the sugar for us diabetics. Suggestions please and thanks so much.
Sharon

Joy February 25, 2012 at 3:11 pm - Reply

Re: Shreded Coconut?  Sweetened or unsweetened??  Thanks.

Kellie June 27, 2011 at 10:39 pm - Reply

These were the BOMB!!! I followed the recipe exactly. I had difficulty melting done all of the sugar since I was using turbinado but it left us with a nice little crunch. It seemed like I needed to cook it for a long time due to the sugar melting issue. These are a new favorite sweet in our household. Thank you for sharing.

Cindy April 20, 2011 at 9:47 am - Reply

My husband is a diabetic so sugar is pretty much out for him as is any corn syrups, honey etc.  I have just learned about coconut nectar and am starting to use that in place of sugar etc.  It is supposed to be very low glycemic.  Anyone else use this?

Megan April 1, 2011 at 3:22 pm - Reply

These were delicious! I used a bit less coconut oil, upon user suggestion, and had just a little bit seep out. I will definitely be making these again.

Monica March 24, 2011 at 8:58 pm - Reply

I agree with a previous comment, that you should reduce the amount of coconut oil that the recipe calls for. I made a double batch and had about 1/4 cup of oil pool out while I was making the balls. Next time I will reduce it accordingly. Other than that, these are super good.

Sarah:) March 23, 2011 at 6:43 pm - Reply

Jan: The mixture should thicken up considerably during cooking. These are best when set out at room temperature to firm up as they are at their chewiest when at room temp.

Joy: Brown rice syrup is a great corn syrup substitute. You can use it straight or thin it out a bit with a little water. Either way I’ve never had a problem with it in replace of corn syrup!

Joy March 23, 2011 at 1:40 pm - Reply

What a wealth of information!  I’m checking back here often! Didn’t know that about the agave nectar however that does raise the question for those odd recipes that do call for corn syrup, what is a good substitute (taking into consideration the texture and consistency).  Thanks so much!

Jan March 23, 2011 at 12:48 pm - Reply

I made this yesterday and was worried I had messed it up:  I used half the sugar because it seemed like alot, then cooked about 2 minutes until shiny and sugar was melted–not really thickened.  I had to increase the coconut to 2.5 cups, because there was so much “loose” chocolate mixture, but it never firmed up to be “scoopable”… So, I lined a glass bread pan with parchment, and poured/patted in the mixture to firm up in the fridge.  My first taste when it firmed up was like eating a mounds bar!  I didn’t miss the extra sugar at all, as far as taste, but wonder if the recipe needed it to be scooped.  Some extra liquid spilled under the parchment, but it was still a yummy result.

Sarah:) March 23, 2011 at 12:12 pm - Reply

Carrie: We do not encourage the use of agave nectar/syrup as it is an unhealthy sweetener and contains more fructose then high fructose corn syrup. 

Stick with pure, raw, organic honey. It tastes so much better and is good for you!

Carrie March 23, 2011 at 10:15 am - Reply

This looks really yummy, Can I use Agave Nectar in this?

Sarah:) March 22, 2011 at 11:15 pm - Reply

Emibunnie: About 2 minutes-ish. It’ll all depend. You’ll know it’s ready when the oil is all absorbed, the mixture thickens and becomes fudgy and shiny. 

I also like to use less coconut oil then the recipe calls for since it always pools out during cooling if you use the full amount called for.

Emibunnie March 22, 2011 at 4:51 pm - Reply

Will someone please tell me approximately how long to cook the butter, coconut oil and cocoa?  I don’t think I cooked mine long enough, but I really would like to know approximately how long i should cook until it thinkens.  Thanks a lot!

Sarah:) March 22, 2011 at 11:14 am - Reply

Robert: The sugar helps the chewy texture and it boils down nicely and sets up firm, so it helps the overall finished product. You can try experimenting with all honey instead if you want, I’m sure it’ll work.

Feel free to submit your pudding recipe! I’d love to take a look at it.

Robert March 21, 2011 at 11:30 pm - Reply

Why Sugar??

That was a surprise.

No sugar in this house.

I make the best pudding you ever tasted with coconut oil.

No Bake Coconut Cocoa Chewy Bites