Easter Weekend Dessert Series: Salted Dark Chocolate Almond Coconut Bites

By Megan Stulberg


I look forward to the holidays solely for the purpose of tricking my meat-loving family into eating delicious vegan food. Exhibit A: the five dish meal I made at Christmas. For dessert this Easter, I made dark chocolate almond coconut bites! I mean…they’re kind of shaped like eggs. Right?



Adapted from Mind Body Green

Note: this recipe is vegan, gluten-free, soy-free and refined sugar-free. No baking is required and the only part that isn’t raw is the chocolate coating.


  •  1 cup unsweetened shredded coconut
  • 4 tbsp coconut oil
  • 3 tbsp 100% maple syrup
  • 1 tsp vanilla extract (use organic if possible)
  • 2 cups Krisda dark chocolate chips
  • 1/2 cup sliced almonds
  • Pinch of raw salt


  1. Mix coconut, coconut oil, maple syrup, vanilla extract and about half of the sliced almonds in a food processor until thoroughly combined.
  • 1536709_10154020843290133_7153502369077663981_n 10288717_10154020843520133_7058036002531122016_nIt should look like this! 10151254_10154020844055133_6594378720308861947_n2)  Line a large plate with wax paper. Using your hands, form the coconut mixture into balls and spread out evenly. 1480740_10154020844185133_5740079971172917765_n3) Melt chocolate chips on low heat for about 5 minutes until the consistency is fluid but thick. Add water if needed. Be careful not to burn it! 1610090_10154020845190133_970472189971198938_n4) Spoon melted chocolate onto balls, covering the edges and tops thoroughly.  This part will be messy. Like, really messy. It’s okay.  10173815_10154020845990133_3629486241556765226_n5) Sprinkle salt and remaining almonds on top. Place in fridge and let sit for at least 1 hour.


They should look like this once they’ve set. Perfection! Serve cold.

Yields 10 medium sized balls or 12-14 smaller ones.

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