Low-Carb Coconut Chocolate Bites Recipe

2 cups unsweetened shredded coconut (or desiccated coconut)
⅓ cup coconut oil, melted
⅓ cup full-fat canned coconut milk (or heavy cream)
3–4 tbsp liquid sweetener (such as sugar-free maple syrup, liquid stevia, or monk fruit syrup to taste)
1 tsp vanilla extract
A pinch of sea salt

½ cup sugar-free dark chocolate chips (e.g., Lily’s or monk-fruit-sweetened)
1 tbsp coconut oil (helps the chocolate melt smoothly and set crisp)

Make the Coconut Filling: In a medium mixing bowl, combine the unsweetened shredded coconut, melted coconut oil, coconut milk, liquid sweetener, vanilla extract, and a pinch of salt. Stir well until the coconut is thoroughly coated and holds together when pressed.
Shape into Bites: Scoop about 1 tablespoon of the mixture at a time and firmly roll/press into small balls or rectangular bite-sized bars using your hands. Place them onto a baking sheet lined with parchment paper.
Flash Freeze: Transfer the sheet to the freezer for 15–20 minutes so the coconut bites firm up and cold-set the coconut oil.
Prepare the Chocolate Coating: In a small microwave-safe bowl, combine the sugar-free chocolate chips and 1 tablespoon of coconut oil. Microwave in 20-second bursts, stirring between each burst, until completely melted and smooth.
Dip and Coat: Remove the coconut bites from the freezer. Using a fork, dip each bite into the melted chocolate, letting any excess drip off, then place it back onto the parchment paper. (Optionally, sprinkle a pinch of flaky sea salt on top before the chocolate sets).
Set & Serve: Return the bites to the fridge or freezer for 10–15 minutes until the chocolate shell is completely set and crisp. Enjoy cold!

Net Carbs: ~1–2g net carbs per bite (depending on the specific sugar-free sweetener and chocolate brand used).
Storage: Store in an airtight container in the refrigerator for up to 1 week, or keep them in the freezer for up to 1 month for a quick, chilled low-carb dessert!