Ignite Your Goals

Creamy Coco-Bites

A plate of lucious healthy treats

These Creamy Coco-Bites are a great snack to keep at your desk during a busy day when you need some sustenance to get you to your next meal (hellooo back-to-back meetings).

They also make for a delicious nutrient-dense snack to fuel a workout (that won’t leave you with a ‘heavy’ feeling in your stomach).

Creamy Coco-Bites

Most transportable snacks are quite high in sugar, so I developed these with keeping blood sugar levels balanced and stable in mind.

You’ve got goals to achieve after all, you want to feel sustained energy throughout the day (not the rollercoster highs and lows that sugar-filled snacks provide and end up wrecking havoc on your goals).

Of course though, I’m not going to make you sacrifice flavor or enjoyment  – these Creamy Coco-Bites have no sugar added, but you wouldn’t know it, they’re sweet, indulgent and satisfying.

My only caution would be to keep them in the fridge during the summer as they do melt when it’s warm (at least here in QLD)!

VANILLA COCO-BITES

INGREDIENTS

  • 200g coconut flakes/chips* (~4 cups firmly packed)
  • 3 TBL extra virgin coconut oil, melted
  • 10 drops alcohol-free pure vanilla extract**

INSTRUCTIONS

  1. Pre-heat your oven to 150ºC (300ºF).
  2. Line two baking sheets with parchment paper.
  3. Spread the 4 cups of coconut flakes evenly over the baking sheets and toast in the oven for 2 minutes, until warmed but not browned (this is to keep them pure white in color).
  4. Place the coconut into your high-power blender along with the melted coconut oil and vanilla.
  5. Blend on high speed, using a tamper if needed. Take breaks every minute or so as to not overheat the motor and within a few minutes you will have a thick, liquid paste. Feel free to add more melted coconut oil in small amounts, if blender is struggling to liquify.
  6. Once a thick liquid forms, taste and add more vanilla if desired.
  7. Pour into silicone molds or cupcake liners and place in fridge for 1-2 hours to firm-up.
  8. Before serving, let sit at room temperature for 15 minutes (less if it’s summer).
  9. Enjoy.
© 2016 Emily Pruitt – SoleFire


NOTES

* I recommend the large flakes/chips over the finely shredded variety as they tend to blend-up easier.

** You could also use standard vanilla extract rather than the alcohol-free variety, but you will need to experiment with quantity as the concentration will vary depending on the brand.

STRAWBERRY COCO-BITES

INGREDIENTS

  • 200g coconut flakes/chips (~4 cups firmly packed)
  • ¾ cup freeze-dried strawberries
  • 2 TBL extra virgin coconut oil

INSTRUCTIONS

  1. Pre-heat your oven to 150ºC (300ºF).
  2. Line two baking sheets with parchment paper.
  3. Spread the 4 cups of coconut flakes evenly over the baking sheets and toast for 5 minutes, until golden.
  4. Place the freeze-dried strawberries into your high-power blender along with warm, toasted coconut and melted coconut oil.
  5. Blend on high speed, using a tamper if needed. It should liquify quickly, within a minute or so, but if your blender is struggling, take a break for a few minutes to prevent the motor overheating. Feel free to add more melted coconut oil in small amounts, if blender is struggling to liquify.
  6. Now that the mixture is liquid, pour into silicone molds or cupcake liners (careful it will be hot) and place in fridge for 1-2 hours to firm-up.
  7. Before serving, let sit at room temperature for at least 15 minutes (possibly less if it’s summer).
  8. Enjoy.
© 2016 Emily Pruitt – SoleFire

BLUEBERRY COCO-BITES

INGREDIENTS

  • 200g coconut flakes/chips (~4 cups firmly packed)
  • ½ cup freeze dried blueberries
  • 2 TBL extra virgin coconut oil

INSTRUCTIONS

  1. Pre-heat your oven to 150ºC (300ºF).
  2. Line two baking sheets with parchment paper.
  3. Spread the 4 cups of coconut flakes evenly over the baking sheets and toast for 5 minutes, until golden.
  4. Place the blueberries, then the coconut into your high-power blender pour on top the melted coconut oil.
  5. Blend on high speed, using the Twister Jar Lid or tamper. Take breaks every minute or so as to not overheat the motor and within a few minutes you will have a thick, liquid paste. Feel free to add more melted coconut oil in small amounts, if blender is struggling to liquify.
  6. Pour into silicone molds or cupcake liners and place in fridge for 1-2 hours to firm-up.
  7. Before serving, let sit at room temperature for 15 minutes (less if it’s summer).
  8. Enjoy.
© 2016 Emily Pruitt – SoleFire
Delicious treats on a plate

Alternatively (as pictured above) you can pour each layer into a glass dish (allowing each layer to fully cool before adding the next layer) to make a red, white and blue slice.

Once all 3 layers have cooled, break into bite size portions and enjoy the delicious flavor combo.

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Comments (7)

Thank you for the awesome recipe, I’m making them right now! Curious, for the future, if you could use already toasted coconut chips (providing they have nothing added) to avoid turning on the oven?

Hi Tara! I like to toast the coconut for a few reasons – mainly I find that it blends up faster and easier when it’s warm, I also like the flavor it adds and the freshness factor. I think pre-toasted (nothing else added) chips would work fine however, as long as you have a good blender or food processor. If you do try it, please come back and let us know! Enjoy!

Hi Emily. I made the vanilla ones – yummo!! Will definitely be making these again. Where do you get freeze-dried berries? Thanks!

Hi Anna, awesome! Glad you’re enjoying the yumminess. I just updated the post with links to the freeze-dried berries. Let me know how you go!

I’m wondering if using fresh berries would be okay?

Hi Kaylani, the water content of fresh berries may change the texture and/or flavor, I am not sure if it will work, but if you experiment with it please come back and let us know how it went! A few people have asked me this recently, so I am keen to hear the results. Good luck and enjoy :)

Made these for our 4th of July BBQ and had no leftovers! Big hit, will be making again!

Comment to Anna Cancel reply

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