The flavor of toasted coconut, when combined with the sweet, caramel-like flavor of the dates and the richness of the chocolate, is reminiscent of a classic Girl Scout cookie – can you guess which one?
When melting chocolate, be sure that your bowl and utensils are dry, as any contact with moisture will cause the chocolate to seize. A tiny bit of coconut oil will ensure that the chocolate melts smoothly.
Substitutions (optional)
If you’re looking for a nut-free option, you can replace the peanut butter with sunflower seed butter or tahini. For those who prefer a different sweetener, honey or agave syrup can be used in place of maple syrup.
Level Ups (optional)
To add an extra layer of flavor, consider sprinkling a pinch of sea salt over the chocolate drizzle for a sweet and salty combination. You could also mix in some chia seeds or flax seeds for added fiber and omega-3s, or swap out the dark chocolate for white chocolate for a different twist.
Equipment Needed
Food processor
Measuring utensils
Medium bowl in which to transfer dough
Microwave-proof bowl to melt the chocolate
1-2 each parchment lined rimmed 11”x 17” baking sheet or the equivalent
Ingredients
- FOR THE BITES
- ½ cup unsweetened coconut flakes, toasted
- ½ cup rolled oats
- 4 ounces of pitted Medjool dates (about 5 large)
- ½ cup coconut oil
- 2 Tbsp real maple syrup + more if the dates are not too soft
- 1 tsp vanilla extract
- ¼ tsp salt
- FOR THE CHOCOLATE DRIZZLE
- 3 oz dark chocolate chips or pieces
- 1 tsp coconut oil
Directions
- Preheat the oven to 325° F. Put the coconut on a baking sheet and toast for 8-10 minutes or until it is slightly light brown in color. This can be doubled or tripled. Extra coconut can be saved for another recipe. You can toast the coconut up to 2 months in advance.
- In a food processor, pulse the toasted coconut oats until they are coarsely ground (about 15-20 seconds). Add the dates and pulse until the dates are broken up into small one-quarter inch pieces (about 40-50 seconds). Add the coconut oil, maple syrup, vanilla extract and salt. Process until the mixture resembles cookie dough. If it is too dry, add a little more maple syrup a teaspoon at a time.
- Remove the dough from the food processor. Roll the dough into 22-24 pieces about ¾ inch in size. Place the balls on a parchment paper-lined sheet pan or large plate.
- In a microwave-safe bowl, melt the chocolate and coconut oil. Make sure that the bowl and utensil are completely dry, or else the chocolate will seize. Microwave the chocolate mixture for 45 seconds and then lightly stir with a dry spatula or spoon. Microwave another 30 seconds and repeat the stirring process. Repeat one more time if the chocolate isn’t completely melted.
- Drizzle each ball with melted chocolate. Place the pan for 30 minutes into the refrigerator in order to set up the chocolate. You can also place it in the freezer for 5 minutes. Transfer the bites to a lidded container and store indefinitely in the refrigerator.
