Go Back
Matcha Chocolate Coconut Bites

Matcha Chocolate Coconut Bites

These Matcha Chocolate Coconut Bites are healthy no-bake snacks made with coconut, matcha, and dark chocolate. Naturally sweetened and packed with antioxidants, they are perfect for meal prep, lunchboxes, or healthy snacks on the go.
Print Recipe Pin Recipe
Prep Time 20 minutes
Refrigerating Time 20 minutes
Total Time 40 minutes
Servings: 18 bites
Course: Dessert, Snack
Cuisine: Fusion, Japanese-inspired
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups unsweetened desiccated coconut
  • 1 tsp matcha powder
  • 3 tbsp coconut oil, melted
  • 3 tbsp honey or maple syrup
  • 1/2 tsp vanilla extract
  • 1 pinch sea salt
  • 1 cup dark chocolate chips or chopped dark chocolate (70%+)
  • 1 tsp coconut oil (for chocolate coating)

Equipment

  • large mixing bowl
  • measuring cups and spoons
  • baking sheet or large plate
  • parchment paper
  • small cookie scoop or tablespoon
  • double boiler or microwave-safe bowl
  • Fork or dipping tool

Method
 

  1. Line a baking sheet or large plate with parchment paper and set aside.
  2. In a large mixing bowl, combine the desiccated coconut, matcha powder, and sea salt. Stir well to distribute the matcha evenly throughout the coconut.
  3. Add the melted coconut oil, honey or maple syrup, and vanilla extract to the bowl. Mix thoroughly until the mixture clumps together easily when pressed between your fingers.
  4. Using a tablespoon or small cookie scoop, portion the mixture and roll firmly between your palms to form smooth, round balls. Place each one on the prepared parchment-lined surface.
  5. Once all the balls are shaped, place them in the refrigerator for 15 to 20 minutes to firm up. This step is essential before dipping.
  6. While the bites chill, melt the dark chocolate and one teaspoon of coconut oil together. You can use a double boiler over low heat or microwave in 30-second intervals, stirring between each, until fully smooth.
  7. Remove the chilled bites from the refrigerator. Using a fork or dipping tool, lower each bite into the melted chocolate, roll to coat completely, and let the excess drip off.
  8. Return each coated bite to the parchment paper. If desired, dust lightly with a pinch of extra matcha powder while the chocolate is still wet for a beautiful finish.
  9. Refrigerate for another 15 to 20 minutes until the chocolate is fully set. Serve directly from the fridge or at room temperature.

Notes

Use unsweetened desiccated coconut for the best texture and flavor. Refrigerating the bites before dipping is essential for easy coating. For a vegan version, use maple syrup instead of honey and dairy-free dark chocolate. Store in the refrigerator for up to 7 days or freeze for up to 3 months.