This Vegan Chocolate Covered Coconut Candy recipe uses shredded unsweetened coconut, maple syrup, and dairy-free chocolate chips. All made in an ice cube tray! Gluten-free and vegan.
These dairy-free coconut candies are inspired by Russell Stover coconut creams. Or, if you are a Mounds candy fan, these are also quite similar. (You'd probably love these coconut macaroons and chocolate coconut cookies!)
The Easter holiday festivities look a little different this year. But this Easter basket-worthy mini candy is one you can make at home. And if they never make it in the Easter basket, that's okay too.
And if you love mini candies, you can also make my healthier peanut butter cups or my mini crunch bars! All gluten-free and dairy-free, of course.
Vegan Chocolate Covered Coconut Candy Ingredients
These coconut candies only take a handful of ingredients, a food processor, and an ice cube tray! Here's what you'll need:
- Unsweetened shredded coconut
- Maple syrup
- Coconut oil
- Vanilla extract
- Dairy-free chocolate chips
Making Coconut Candies
I've found that ice cube trays are great for so much more than ice. Making frozen herb cubes, freezing vegetable stock, or my favorite—making mini crunch bars!
But now, this vegan chocolate coconut candy recipe is the perfect bite-sized reason to break out the ice cube trays.
First, take shredded coconut, maple syrup, and coconut oil, and pulse the ingredients together in a food processor. Second, press the mixture into the ice cube tray cavities. Then, place in the freezer and allow to set before dipping in chocolate.
What if I don't have an ice cube tray? The coconut filling is easily moldable and hardens in the freezer. A loaf pan works well as a replacement vessel. I've included instructions in the recipe below for a loaf pan as well.
More Gluten-Free Treats
Peanut Butter Tagalongs Cookie Cups
Vegan Chocolate Covered Coconut Candy
- 2 ½ cups unsweetened shredded coconut 220 g
- ⅓ cup maple syrup room temperature
- ¼ cup coconut oil melted and cooled
- pinch of salt
- 1 teaspoon pure vanilla extract
- 1 ¾ cups dark or semi-sweet dairy-free chocolate chips (9-10 ounces)
- Grease the cavities of an ice cube tray with coconut oil. (If you don't have an ice cube tray, line an 8x4 loaf pan with parchment paper.)
- Place all ingredients except chocolate chips in the bowl of a food processor or blender. Pulse until maple syrup and coconut oil have incorporated with the coconut.
- Divide the coconut mixture amongst the ice cube tray cavities and press-in mixture firmly. (If using loaf pan, use a piece of parchment to press mixture down firmly into an even layer.)
- Place in freezer for at least 45 minutes to set.
- Once set, remove from freezer. Use a sharp knife to loosen edges and sides of each ice cube cavity. Flip, twist, and remove coconut candies. You might need to use the knife to help loosen as you remove the pieces. Sitting at room temperature for a few minutes helps too.(If using loaf pan, use parchment flaps to remove solid coconut mixture and transfer to a cutting board. Cut into pieces with a sharp knife. Allowing it to sit at room temperature for 2-3 minutes may help with cutting.)
- Place chocolate chips in a microwavable glass bowl. Microwave for 30 second intervals, stirring after each, until chips are almost completely melted. Stir until remaining is melted.
- Place a piece of parchment paper on a small baking sheet or tray. Dip your coconut pieces in the melted chocolate, allow some excess to drip off. Place on a piece of parchment paper. Once all candies are coated, place baking sheet in the refrigerator for at least 30 minutes to let chocolate harden and set.
So yummy AND the ice cube tray keeps everything looking so nice and uniform.
Want so much to make these!! But I must avoid coconut oil altogether. What can be substuted?
Hi Iris - if you can't do coconut, I'd recommend checking out my mini crunch bars! https://saltedplains.com/mini-crunch-bars-gluten-free-vegan/