I’m not entirely sure how I haven’t posted this recipe yet, since we’ve been eating them regularly for years now.
Actually, I do know: I’ve never once made them myself.
I know, I know. Ridiculous. Josh just makes them so perfectly, and why mess with a good thing?!
These treats definitely fall into the “so delicious that I forget how healthy they are” category, which is always a win.
Josh topped this last batch with flaked salt (which we had on hand for salty honey pie) after baking them and now that needs to happen every time. Salty sweet just hits the spot
Cocoa Coconut Bites (recipe from Sprouted Kitchen)
- 1 1/2 c. dried, unsweetened coconut
- 1/2 c. natural cocoa powder
- 1/3 c. rolled oats
- 1/2 c. grade b maple syrup
- 1/4 c. extra virgin coconut oil, melted
- 1/2 tsp. vanilla extract
- 1/4 tsp. cinnamon
- Flaked sea salt (optional)
Combine the coconut, cocoa powder, and oats in a mixing bowl. Add the syrup, oil, vanilla, and cinnamon and stir well to combine everything.
At this point, place the bowl in the refrigerator for at least 20 minutes. Josh has found that he prefers to leave it for at least an hour. This will make it a little harder to work with due to the coconut oil solidifying, but it makes it easier to make really compact little bites.
After the time has passed, preheat oven to 215.
Line a baking sheet with parchment paper. Using a small cookie scoop or measuring cup, form the mixture into roughly 1 inch balls, making sure to pack them as tightly as possible. Place them on the baking sheet and bake them for 20 minutes. Remove from the oven and let cool. If you’re topping with sea salt, sprinkle that on after they’ve cooled for a few minutes.
We like to keep these in the fridge, but they also freeze really well! Just remember that if you keep them at room temperature, they will be a little messy due to the coconut oil.