Chewy, creamy coconut wrapped in rich sugar-free chocolate. A no-bake, low-carb dessert perfect for guilt-free indulgence.

1 ¾ cup sugar-free powdered sweetener

1 ¾ cup unsweetened shredded coconut

½ cup sugar-free condensed milk (coconut-based or almond-based)

9 ounces sugar-free chocolate chips (stevia or monk fruit sweetened)

2 tablespoons coconut oil

1. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, mix sugar-free powdered sweetener, shredded coconut, and sugar-free condensed milk.

3. When the mixture gets too thick, use your hands to form a dough-like consistency.

4. Scoop and form into 1 to 1.5 inch balls, placing them on the prepared baking sheet.

5. Refrigerate for 30 minutes or until firm.

6. Melt sugar-free chocolate chips and coconut oil in a microwave-safe bowl or double boiler until smooth.

7. Using a fork or spoon, dip each coconut ball into the melted chocolate and place back on the baking sheet.

8. Let them set at room temperature or refrigerate until the chocolate is firm.

9. Store in an airtight container in the fridge for up to 7 days or freeze for longer storage.

You can sprinkle crushed nuts, sea salt, or extra coconut flakes before the chocolate sets.

Use powdered sweeteners that dissolve easily for a smooth texture.

Perfect for low-carb, gluten-free, and sugar-conscious lifestyles.