Chocolate Covered Coconut Cream Candy

gluten-free. vegan. soy-free. dairy-free.

Homemade Chocolate Ingredients
chocolate ingredients

As a child, one of my best friends had a fairly strict diet at home. Healthy food was everywhere. Tried rice cakes for the first time. Snacked on celery. But there was one dessert her mother kept in the downstairs freezer: bite sized chocolate covered ice cream balls. We tried not to eat too many at once lest it look obvious, but those decadent little treats were so good I remember them still today. Those delights were the inspirations behind this recipe.

Coconut Cream Mix 1

Coconut Cream Mix 2

Coconut Cream Mix 3

Notes: (1) Can add peanut butter to filling or not, your choice. (2) I used fairly small cups (Mini Baking Cups – 1 ¾”) for mold. Can use larger cups (Large Baking Cups – 2½”), but do not expect same amount of servings. I would say if using a large baking cup, cut expectancy of servings in half. (3) Would recommend not refrigerating coconut milk prior to blending as it makes for a more difficult time with the hand mixer. (4) Filling can be made day prior for easier handling.

Chocolate Covered Coconut Cream Candy

  • Servings: makes 10 mini baking cups or 5 large baking cups
  • Difficulty: easy to moderate
  • Print

Rich chocolate covered coconut cream in bite size goodness! Can be made in small or large baking cup size. Also, filling can either be plain or with peanut butter.



  • 4 T. (unrefined preferred) coconut oil
  • 3 T. cacao powder
  • 1.5 T. maple syrup
  • 1 t. gluten-free vanilla extract


  • 1/2 coconut milk fat (firm portion only) from one coconut milk can (May need to refrigerate coconut can prior to ensure there is a firm portion. Living in warmer climates can cause the milk to be only milk when opening can.)
  • 1 T. maple syrup
  • 1 t. gluten-free vanilla extract
  • optional: 1 T. peanut butter (creamy or crunchy)



  1. If coconut oil is not already melted, in small sauce pan on low heat, melt coconut oil on stove eye. Once melted, remove from eye.
  2. Add other ingredients and stir well to combine. Spoon a small amount to cover baking cup bottoms with chocolate. Set rest of chocolate aside.
  3. Freeze cups for a couple minutes.


  1. (Can be made day prior and refrigerated for easier handling. The filling congeals a bit after refrigeration) Add all ingredients into a medium sized mixing bowl capable of withstanding a handheld mixer. Peanut butter is optional. Blend with mixer until ingredients incorporate and filling becomes like a whipped cream.
  2. Dollop a bit of filling in the center of each chocolate base. Will have left over filling. Enjoy as a pudding or with whatever would require a sweetened cream.
  3. Equally divide rest of chocolate atop filling. Place in refrigerator for at least fifteen or thirty minutes for chocolate top to firm. Store in refrigerator.

Coconut Cream BItes

Chocolate Covered Bites
above: prior to refrigeration

Chocolate Covered Peanut Butter Cream Bites

2 Comments Add yours

  1. They look beautiful! Thanks for sharing 🙂 I made crumble for dessert with a meringue topping and it was wonderful. You can check it out here 🙂

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