I made these no-bake chocolate coconut balls after having a few too many nighttime snacks of ice cream and chips. I needed to have something homemade, chocolaty, but much healthier than anything store-bought. Averie’s no-bake bars inspired me to try out a no-bake recipe because her snickerdoodle granola bars are amazingly delicious!
To be truthful I was planning on these being coconut chocolate chip balls but I threw in the chips too early, the dough was still warm and my chips completely melted, a pleasant mistake. To be even more truthful, while making these I was also keeping the boys busy by allowing them to frost some sugar cookies they had made. My plan backfired and they ended up eating the frosting out of the bowls resulting in a severe sugar high thus my premature addition of the chocolate chips. Let’s just say it’s a good thing our downstairs neighbors were away because there was lots of jumping off the walls going on!
This weekend I finally bought a nice camera as the next step in getting a bit more serious about food photography. I am really enjoying learning about taking better pictures and composing shots but my iPhone could only do so much. So what did I do? I reshot the no-bake chocolate coconut balls from Friday. Thankfully I still had some left in the fridge! The boys and I had a bit of fun with the shoot too! I’m happy with how the pictures turned out but I am eager to improve.
- 1/2 cup butter
- 1/2 cup light corn syrup
- 1/2 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 2 cups quick cooking oats
- 1 cup cooked quinoa
- 4 tablespoons coconut flour
- 1/2 cup finely shredded coconut
- 1/2 mini chocolate chunks or chips
Line a baking sheet with parchment paper. In a small pan, heat the butter, light corn syrup and light brown sugar until the butter is melted and the mixture is heated but not bubbling. Remove the pan from heat and stir in the vanilla extract and chocolate chunks until combined.
Using a food processor or blender, pulse the oats until they are broken down into smaller pieces. Pour the oats into a medium bowl and add the quinoa, coconut flour, and toasted coconut. Slowly pour in the sugar mixture and stir just until the ingredients are combined. If the dough feels a bit wet and unable to hold its shape add in more coconut flour one tablespoon at a time.
Form the dough into walnut size balls, I used one heaping tablespoon of dough per ball. Place the balls on the baking sheet and place in freezer for 1 hour. Then remove the sheet from the freezer and store the balls in an air-tight container in the refrigerator. The balls stay fresh for up to 1 week.