Coco Bliss Recipe

I absolutely love this recipe because it’s the perfect quick and easy way to satisfy my sweet tooth without feeling guilty—it’s packed with wholesome ingredients like coconut, oats, and almond butter. Plus, there’s something so nostalgic about those rich chocolatey bites with a hint of coconut, they feel like a little treat-yourself moment that fits perfectly into my busy, millennial lifestyle!

Creating nutritious and uncomplicated snacks is a passion of mine, and my Coco Bliss is one from that repertoire I hold quite close to my heart. It is not just a simple, no-bake chocolate-coated truffle that is more often than not the kind of treat I seek out.

It is one that is simple to make and redefine when I am in need of a pick-me-up or when I have a sweet tooth and need something that will hit the spot without being too much. These have a wonderful, satisfying texture.

Ingredients

Coconut, shredded: Composed almost entirely of fiber, it is a source of a natural sweetness that adds texture and moistness.

Oats Rolled: Whole, an excellent grain source; provides protein, plus fiber, to energize.

Almond Butter: Full of good fats and proteins; gives smooth consistency.

Natural sweetener; imparts carbohydrates and antioxidants.

Cocoa Powder: Low calories; rich chocolate flavor and antioxidants.

Ingredient Quantities

• 1 cup shredded coconut
• 1/2 cup rolled oats
• 1/4 cup almond butter
• 1/4 cup honey or maple syrup
• 1/4 cup cocoa powder
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
• 1/4 cup mini chocolate chips (optional)

Instructions

1. In a big mixing bowl, mix the shredded coconut, rolled oats, and cocoa powder. Stir until well mixed.

2. In a distinct diminutive bowl, amalgamate almond butter, honey (or maple syrup) and vanilla extract until the mixture is uniform and without lumps.

3. Place the mixtures of almond butter and almond butter into dry ingredients and stir them together with a sturdy spatula. You could also use your hands to finish combining. Make sure everything is evenly mixed.

4. Incorporate a pinch of sea salt and mix everything until it coalesces into a cohesive mass.

5. If you are using them, fold the mini chocolate chips into the mixture until they are evenly distributed.

6. To prevent sticking, line a baking sheet with parchment paper.

7. Portions of the mixture should be scooped using a tablespoon or cookie scoop onto the prepared baking sheet. They should then be flattened slightly to form cookies.

8. After using the entire mixture, put the baking sheet in the fridge.

9. Chill for a minimum of 30 minutes until the bites are firm and completely set.

10. Keep the Coco Bliss bites in a sealed container in the fridge, and have them whenever you’re feeling a need for something sweet and tasty!

Equipment Needed

1. Big mixing bowl
2. Small bowl
3. Sturdy spatula
4. Tablespoon or cookie scoop
5. Baking sheet
6. Parchment paper
7. Sealed container

FAQ

• Can I use sweetened shredded coconut?It is possible to utilize coconut that has been shredded and sweetened, but the end result may be a touch on the sweeter side. If that’s your bag, go for it! Otherwise, consider the following:

  1. Use unsweetened coconut instead.
  2. Reduce the amount of honey or syrup you use in this recipe.
  3. Don’t think about what would’ve happened had you used the sweetened stuff!

• Is there a substitute for almond butter?You can use any kind of nut or seed butter in place of this. For instance, almond butter, cashew butter, or sunflower seed butter would work well here.
• Can I make this recipe vegan?Of course! Substitute maple syrup for honey to keep it plant-based.
• How should I store Coco Bliss?Keep them in a sealed container in the fridge for as long as five days. Also, try these additional ideas for extending the life of your toppings.
• Can I omit the chocolate chips?Indeed, the chocolate chips are optional and may be left out or substituted with either nuts or dried fruit.
• How many servings does this recipe make?Approximately 12-15 bites are yielded from this recipe, contingent upon the dimensions of the bites.

Substitutions and Variations

Substitutes for rolled oats: Quick oats or quinoa flakes. These two ingredients will give a different texture; otherwise, quick oats and quinoa flakes can serve as a direct subs. For texture, I like these two ingredients. Quinoa flakes: from Bob’s Red Mill. Such good texture.
Peanut butter or sunflower seed butter can be used instead of almond butter.
Agave nectar or brown rice syrup can be used to achieve the same level of sweetness as honey or maple syrup.
Powdered cocoa: Choose powdered carob for a caffeine-free alternative.
Substitute cacao nibs in place of mini chocolate chips for a less sugary alternative.

Pro Tips

1. Toasting the coconut and oats: To enhance the flavor and texture, lightly toast the shredded coconut and rolled oats in a skillet over medium heat for a few minutes until they become golden and fragrant. Let them cool before mixing with the other ingredients.

2. Adjusting sweetness and consistency: If you prefer a sweeter mix or find it too dry, add a little more honey or maple syrup. Conversely, if it’s too wet, incorporate a bit more oats until you achieve the desired consistency.

3. Constant stirring of almond butter mixture: Warming the almond butter slightly in the microwave or on the stovetop before mixing with honey and vanilla can make it easier to combine and ensure a smoother mixture.

4. Choose your chocolate chips wisely: Opting for dark chocolate chips instead of the regular mini chocolate chips can provide a richer flavor and a slightly healthier alternative.

5. Uniformity for even chilling: When scooping and shaping the bites, aim for uniform size and thickness to ensure they chill and firm up evenly. This can be easily achieved using a cookie scoop.