1. Can I make these vegan?

Yes! Use vegan cream cheese, swap butter for coconut oil, and use dairy-free chocolate chips.

2. How do I lower the sugar content?

Use a sweetener like stevia or choose dark chocolate with less sugar.

100%. They stay fresh and firm when chilled thanks to the cream cheese filling and chocolate coating.

Scale

Here’s what you’ll need to whip up these delightful treats.

Use vegan cream cheese and coconut oil for a dairy-free version.
Swap powdered sugar for a sugar-free alternative like erythritol for a low-sugar option.
Dark chocolate (70% or higher) can be substituted for milk chocolate if you prefer a less sweet, richer flavor.

No Bake Coconut Cream Balls

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Softening Ingredients : Let cream cheese and butter soften at room temperature.
Mix the Base : In a mixing bowl (or a standing mixer) beat together cream cheese and butter until smooth.
Sweeten It Up : Slowly mix in powdered sugar, one cup at a time, blending thoroughly to prevent clumps.
Add Coconut : Mix in shredded, sweetened coconut until fully incorporated.
Chill Refrigerate: mixture until firm, at least 1 hour (to make it easier to shape).

Dust Your Hands: Use powdered sugar so that the mixture won’t stick to your hands.
Shape: Roll about 1 tablespoon of the mixture into a ball. Try to get them about 1 inch wide. Transfer them to your prepared baking sheet.
Freeze: Transfer the tray to the freezer for 1 hour. This helps the balls keep their shape in the dip.

Microwave Method: Add the chocolate chips into a microwave-safe bowl and microwave in 20-second intervals, stirring between each interval.
Double Boiler: Melt chocolate over double boiler while continuously stirring to prevent burning.
Thin the Chocolate (Optional): Mix a little coconut oil into your melted chocolate for a thinner coating.

Dip : Using a fork, dip each frozen ball into the melted chocolate, making sure to coat evenly.
Tap Off Excess: Tap the fork lightly on the edge of the bowl to shake off excess chocolate.
Set: Return the coated balls to the parchment-lined sheet.

Refrigerate : Put the tray in the refrigerator for 5-10 minutes until the chocolate hardens completely.
Serve: Transfer to a serving dish or pack into pretty gift boxes for a thoughtful homemade treat.

Prevent Hands Sticking: Dust your hands often with powdered sugar when you are rolling.
Troubleshooting Coating: If your chocolate thickens while you are dipping, microwave briefly, 10 or 15 seconds, to reheat.
Perfect Decorations: Use shredded coconut, chopped nuts, white chocolate drizzle.

These irresistible little bites make for an ideal snack for any occasion!

Refrigerate: In an airtight container for up to 1 week.
Freeze: Freeze in one layer, then move to a freezer-safe container for 3 months. Thaw in the refrigerator before eating.
Traveling: Transport them home in an insulated bag with an ice pack to prevent melting the chocolate.