This recipe is a great way to satisfy your chocolate craving in a healthy, fibre-filled way.
I was craving something chocolatey and since I’m still doing a gluten-free diet I decided to modify the bottom layer of my new nanaimo bar recipe to make into balls to eat conveniently whenever I feel like a sweet treat.
The nanaimo bar bottoms are always my favorite part of the nanaimo bar and Serafina often eats the top and middle layers (the most sugary part), leaving me the bottom, but I don’t mind.
Surprisingly, when I made the recipe into balls she would come along and grab one to eat and they are now one of her new favorite snacks as well. 🙂
The ingredients are simple and wholesome: oats, coconut, maple syrup, margarine (or coconut oil), and cocoa powder.
These are also perfect to make in time for Easter as a healthy, gluten and dairy-free, chocolatey treat!
Gluten-Free Chocolate Coconut Balls
The recipe is made to be gluten-free but if there are no allergy concerns, you can make these with regular oats and oat flour.
Makes 36 balls (If you need less, this can easily be halved, but they also are great kept or eaten frozen)
- 2/3 cup margarine or coconut oil
- 2/3 cup unsweetened cocoa powder
- 1 cup pure maple syrup
- 2 cups unsweetened shredded coconut
- 2 cups quick oats (certified gluten-free oats if making gluten-free)
- 1 1/3 cup oat flour (certified gluten-free oat flour if making gluten-free)
- Melt the margarine (or coconut oil) in a small saucepan over medium heat.
- Remove from heat, whisk in the cocoa powder and maple syrup, then transfer to a medium mixing bowl after allowing to cool a bit.
- Stir in the shredded coconut, oats, and oat flour until combined.
- Roll into 1 1/2 inch balls between your hands and place into a container.*
- Store in the fridge or freezer.
* If you find the mixture too sticky you can place it in the fridge to cool a while before rolling. 20 minutes or so.
Let me know how you liked the recipe by leaving a comment below.