If you love the candy bar with a coconut center and a dark chocolate shell, these are for you. These sugar-free chocolate coconut balls have a moist, sweet coconut filling dipped in a thin layer of dark chocolate.
The centers are finely shredded coconut with Neufchâtel, Greek yogurt and powdered allulose. The coating is Baker’s unsweetened chocolate with a little butter, and each of the 12 balls has about 105 calories and 2g net carbs.
There is no baking at all. The only heat is a few short bursts in the microwave to melt the chocolate.
Why You’ll Love These Sugar-Free Chocolate Coconut Balls
- Candy-bar style. A soft coconut center in a crisp chocolate shell.
- No oven. Just mix, shape, freeze, dip and chill.
- 2g net carbs per ball. Each of the 12 balls has about 105 calories.
- Thin chocolate shell. A light coating lets the coconut stay the star.
Ingredient Notes
Coconut. One cup of finely shredded unsweetened coconut makes the centers. Finely shredded coconut holds together better and keeps the filling moist and cohesive.
Neufchâtel and Greek yogurt. Two ounces of Philadelphia Neufchâtel and 2 tablespoons of FAGE Total 0% Greek yogurt bind the coconut into a soft, creamy filling. Two teaspoons of coconut flour help it firm up for shaping.
Chocolate. Two and a half ounces of Baker’s unsweetened chocolate is melted with a teaspoon of butter. It has no sugar, so 2 tablespoons of powdered allulose sweeten the coating.
Allulose. Powdered allulose sweetens both the centers and the coating. It may stay slightly grainy in melted chocolate, which is normal. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like coconut, Greek yogurt and cocoa yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Chocolate Coconut Balls
You need a parchment-lined 13×9-inch tray, a mixing bowl, a spatula, a microwave-safe bowl and a dipping fork. Prep takes about 25 minutes, the chocolate melts in about 5 minutes, and chilling and freezing take about 1 hour and 15 minutes.
Make and shape the coconut centers
Step 1. Beat the Neufchâtel, yogurt, 40g of powdered allulose and the vanilla until smooth.
Step 2. Stir in the shredded coconut and coconut flour until cohesive.
Step 3. Refrigerate for 15 minutes, until firm enough to shape.
Step 4. Divide into 12 equal portions and form compact oval balls.
Step 5. Arrange them on parchment and freeze for 20 minutes.
Melt the chocolate and dip
Step 6. Melt the chopped chocolate and butter in 15 to 20-second microwave intervals, stirring between each.
Step 7. Gradually stir in 20g of powdered allulose. Keep the chocolate warm but not hot.
Step 8. Dip each coconut ball using a fork, coating all sides, and tap off the excess.
Set and serve
Step 9. Return the balls to the parchment and smooth any exposed areas.
Step 10. Refrigerate for about 40 minutes, until firm.
Step 11. Serve the sugar-free chocolate coconut balls chilled, or rest them for 5 minutes for softer centers.
Success Tips for Sugar-Free Chocolate Coconut Balls
Use finely shredded coconut. Fine shreds pack together into moist, cohesive centers that do not crumble when you dip them.
Freeze before dipping. Twenty minutes in the freezer firms the centers so they hold their shape in the warm chocolate.
Keep the chocolate thin. Tap off the excess after dipping. A thin shell is what makes these sugar-free chocolate coconut balls taste like the candy bar.
Keep the chocolate warm, not hot. Melt it in short bursts and stir between each one.
More No-Bake Chocolate Treats
If you like coconut and chocolate but want a quicker version, my sugar-free chocolate coconut bites are rolled in coconut with just a chocolate base and drizzle instead of a full shell. For peanut butter lovers, try the sugar-free chocolate peanut butter balls.
And for coconut, caramel and chocolate together, the sugar-free Samoa cookies are a must.
Storage
Refrigerate the sugar-free chocolate coconut balls airtight for up to 4 days.
Sugar-Free Chocolate Coconut Balls FAQ
How are these different from chocolate coconut bites?
These are fully dipped in a thin chocolate shell, like the candy bar. The coconut bites are rolled in coconut and only have a chocolate base and a drizzle.
Why is my chocolate slightly grainy?
Powdered allulose may remain slightly grainy in melted chocolate. Stir it in gradually and keep the chocolate warm.
Why freeze the centers?
Frozen centers keep their shape in the warm chocolate, which makes dipping much easier.
How many sugar-free chocolate coconut balls does this make?
The recipe makes 12 sugar-free chocolate coconut balls.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
A sweet coconut center and a snap of dark chocolate, these sugar-free chocolate coconut balls are the candy-bar treat you can keep in the fridge all week.
Sugar-Free Chocolate Coconut Balls
Ingredients
Equipment
Method
- Beat Neufchâtel, yogurt, 40g powdered allulose and vanilla until smooth.
- Stir in shredded coconut and coconut flour until cohesive.
- Refrigerate 15 minutes until firm enough to shape.
- Divide into 12 equal portions and form compact oval balls.
- Arrange on parchment and freeze 20 minutes.
- Melt chopped chocolate and butter in 15–20-second microwave intervals, stirring between each.
- Gradually stir in 20g powdered allulose. Keep chocolate warm but not hot.
- Dip each coconut ball using a fork, coating all sides. Tap off excess.
- Return to parchment and smooth exposed areas.
- Refrigerate approximately 40 minutes until firm.
- Serve chilled or rest 5 minutes for softer centers.
Notes
- Use finely shredded coconut for moist, cohesive centers.
- Keep the chocolate layer thin.
- Powdered allulose may remain slightly grainy in melted chocolate.
- Refrigerate airtight for up to 4 days.