Chocolate Coconut Butter Bites: Eat Your Coconut Butter on the Go!

When I’m home, I normally turn to my cinnamon butter bites or homemade mint chocolates when I need an extra shot of fat. Since both butter and coconut oil melt at room temperature, however, neither of these options works well when I’m out and about. Recently I came upon the perfect solution: chocolate coconut butter prepared in chocolate molds!

Jesse and I have been making chocolate coconut butter since last winter, so I already knew that it’s pretty temperature stable. Normally we just eat it out of a large container with a spoon, though, which isn’t all that travel-friendly.  Freezing the coconut butter in chocolate molds instead of a single container, however, produces bite-sized coconut butter treats that are perfect for bringing on the road.

To prolong the shelf-stable nature of these chocolate coconut butter bites, I recommend storing them in the freezer most of the time. This will lengthen how long they stay firm when at room temperature. After a few hours, they will definitely begin to soften at room temperature, but in my experience they tend to become mushy rather than becoming completely liquid. If you’re ever tried to travel with homemade chocolates made with coconut oil, you know that they can become completely liquid after a few hours at room temperature, but since these chocolate coconut butter bites are made from ground up dried coconut rather than just coconut oil, they keep their shape much better.

Chocolate Coconut Butter Bites

Ingredients:

1 lb. (or 5 1/3 cups) unsweetened shredded coconut

1/2 cup cocoa powder

1 teaspoon honey

7 drops SweetLeaf clear liquid stevia (or substitute more honey to taste)

1/4 teaspoon vanilla extract

Equipment You’ll Need:

Food processor 

Silicone chocolate molds 

Method:

Dump shredded coconut into your food processor. Process until the shredded coconut becomes liquid. This usually takes about 10 to 15 minutes in my food processor. During this process, occasionally turn off the food processor to scrape down the sides of the bowl and reincorporate far flung pieces of coconut.

Add the cocoa powder, honey, stevia and vanilla. Process until all ingredients are thoroughly mixed.

Taste the coconut butter. If you are happy with the texture, spoon it into your molds. If you prefer a smoother texture, continue to process the butter until it reaches your desired consistency before spooning into molds.

Put molds into the freezer for thirty minutes or so to allow coconut butter to harden. After it’s completely solidified, pop out finished bites and store in a container in your freezer. Enjoy!

Notes:

If your food processor is on the smaller side, you may want to start out processing just half of the shredded coconut. Allow the food processor to run for about 5 minutes, at which point the coconut should have reduced in volume enough that you can add in the second half without overfilling your machine.

I have brought these coconut butter bites through airport security several times without any issues. As long as they stay completely solid you should not have any problems. Just make sure to start out with them frozen (or at least thoroughly chilled) to minimize the chance that they will start melting before you make it through security.

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Crazy for Coconut

40 Responses to Chocolate Coconut Butter Bites: Eat Your Coconut Butter on the Go!

  1. would this be a great way to get your coconut oil? or actually, are they even the same thing? I want to get at least 3 tbls a day in but for some reason my body can’t handle it and i get nausea’s.

    • Coconut butter is made from shredded, dried coconut, so it should still have all of the oil intact. (I suppose it’s possible that they also sell some sort of “defatted” shredded coconut, although I have never seen it. Just make sure that they don’t mention anything about this on the package.) So yes, it is a good way to get your coconut oil. You have to eat more volume-wise, though, since coconut butter contains all of the coconut meat rather than just the oil.

      How are you trying to eat the three tablespoons? Are you spacing it out over the day?

  2. I usually drink a tbls in a tea and try to space it out as much as i can. But usually w/o doubt by the 3rd tbls i feel sick and have to lay down for a while. I’m going to try adding it to my salads for lunch to see if consuming it with food will help
    Kelsey Arnett recently posted..A fall walk with a mommas boyMy Profile

    • Kat says:

      Kelsey, I put a tbsp over my roast pork or beef or chicken. Takes on a rich meat flavor and adds juiciness to leaner cuts of meat. Yum!

  3. When I saw these on G+ the other day I knew I had to try them. So good!
    Robin @ Thank Your Body recently posted..A “Just Because” Giveaway!My Profile

  4. Stephanie says:

    I was wondering if you can used coconut oil instead? I can’t get shredded coconut in my grocery store.
    Thanks!

    • Stephanie, you can use the same general idea with coconut oil, although I wouldn’t use this exact recipe. I’d try my mint chocolate recipe. You can tinker with the extracts to give it the flavoring that you want.

      Oh, and I buy my shredded coconut from Amazon, if you wanted to try getting some online.

  5. Thanks for sharing at Modern Alternative Kitchen’s Meal Plan Monday link-up! We hope to see you again this Monday!
    Jill @ Modern Alternative Kitchen recently posted..Real Food for Thought 12/8/12My Profile

  6. Angela says:

    Wow! These look like a great healthy treat!
    Thanks for sharing them on Natural Living Monday.

  7. Elaine says:

    Do you have nutritional values for this? They are delicious. I used the dark cocoa and they are quite yummy.

    • No, I don’t have nutritional values on this. I think you could look up the values for the particular ingredients and calculate it yourself, if you are so inclined. I’m glad you liked them!

  8. […] Learn how to make WholeNaturalLife’s coconut butter bites […]

  9. […] Chocolate Coconut Butter Bites from Whole Natural Life […]

  10. […] Life is just a genius at coming up with the simplest and most delicious things! Here’s her chocolate coconut butter bites that travel well. And we have Weed’em and Reap’s healthy hot chocolate. Very similar to […]

  11. […] that I’m a sucker for chocolate. And coconut. And butter. And did I mention chocolate? These sweet chocolate coconut butter bites are on my list of things to make… until then I just lust after the digital […]

  12. […] an UhMaaaZing recipe. This recipe is right up my alley…Chocolate Coconut Butter Bites (recipe HERE), from Meghan at Whole Natural Life (Facebook HERE). I just had to make them…and you should, […]

  13. Ashley says:

    LOVE chocolate and coconut! Pinned!

  14. Sandie Bell says:

    Hi – how many Silikomart molds are needed for one recipe?

    • I’m not sure how many molds it fills up, Sandie. But you really only need one, as long as you don’t mind filling, freezing, and then refilling a few times. Personally I have three different molds as that what fits well in our freezer.

  15. paulc says:

    In the UK, I can easily buy unsweetened dessicated coconut but find it really hard to get the plain shredded coconut.

    I suspect from the nutrition figures on the dessicated coconut packet that it has been defatted so to easily make these, I’d have to add some coconut oil to the mix which I can get but it’s pricey…

  16. paulc says:

    just looked again… the dessicated coconut is 62 % fat by weight!!! well some brands are… must check carefully next time out shopping. Will be trying these this weekend… got some silicone ice-cube moulds (penguins!!) and also some silicone mini-cupcake moulds :)

  17. Betsy says:

    I just tried for over 1/2 hour to make coconut butter with my shredded coconut and it did nothing. Any ideas?

    • Betsy, the only thing I can think of is that perhaps your food processor is too big for that amount of shredded coconut. Did it seem that the coconut was just getting pushed up against the sides of the bowl rather than interacting with the blade? If you think this might be the problem, you could try doubling or tripling the recipe to fill up the bowl more. Good luck!

    • Sandie says:

      Hi Betsy – I use a 700 watt, 12-cup KitchenAid food processor and it only took between 10-15 minutes for my coconut to liquify, making a single batch.

    • Mint says:

      This happened to me with my big strong vitamix, and I’m 99% sure that it was because I used desiccated coconut (this type of coconut is especially dry, and it’s harder to get the little fat in it out). So to fix this, I added some melted oil with a good amount of shredded coconut and just made some fantastic, deliciously creamily amazing coconut butter! Good luck :)!!

  18. Jessica says:

    I tried to make these the other night using organic unsweetened shredded coconut and it NEVER would liquify…I then realized the package said dehydrated on the back. Is that why mine didnt turn out? I am wanting to try again and am abt to place a order online. Can you please tell me exactly what the packaging should say to make sure I get the right stuff. Is there a difference in dried and dehydrated? THankyou for any help! :)

    • The stuff that I buy is dehydrated, shredded, unsweetened coconut. I don’t think that there should be a difference between dehdyrated and dried, though. A few other people have had the same problem with it not liquifying. This has never happened to me so I’m not sure what’s going on. The only possiblities that I can think of are either that your food processor is not powerful enough or that the volume of your food processor bowl is too large for the amount of coconut that you’re trying to grind.

    • Mint says:

      Like I said to an earlier user, add some melted coconut oil to your shredded coconut, and everything will work out great :)!

  19. […] 22) Chocolate Coconut Butter Bites from Whole Nature Life […]

  20. Mint says:

    Hi :)! I’d love to make this recipe, but I don’t want to remake so much coconut butter as I already have coconut butter on me. Do you have any idea how much coconut butter I’d use (how many cups are your blended up coconut shreds once they’re all creamy/done)?

  21. p says:

    My food processer is not making it. Can I just buy the coconut butter instead of trying to make it by blending shredded, unsweetened coconut? how much do I use? Probably not 5 1/3 cups- how much does it grind down to make?
    Thanks!

    • The main reason to make it yourself is because buying coconut butter is incredibly expensive compared to making your own from shredded coconut. But it’s fine to buy it if making it yourself isn’t working. I’ve never actually measured the finished product, but I think it’s around 2 cups? I’d just add ingredients to taste and stop when it tastes good to you.

  22. Amy says:

    How much coconut butter do you have after processing? My real question I guess is how much coconut butter would you use, I have some already made into coconut butter.

  23. Mare says:

    Can I use concentrated coconut cream (Tropical Traditions) instead of making the coconut butter myself? And if so, how much do I use? This looks awesome!

  24. Mare says:

    And can I substitute more stevia for the honey?

  25. […] an UhMaaaZing recipe. This recipe is right up my alley…Chocolate Coconut Butter Bites (recipe HERE), from Meghan at Whole Natural Life (Facebook HERE). I just had to make them…and you should, […]

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