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Bite-sized and gluten-free, these healthy chocolate coconut nests are filled with a creamy chocolate and coconut ganache. A perfect option for a lighter treat!
*Please note* this post was first published in 2017. I’ve since redone the text but the recipe remains the same.
Yes, you read it right. Healthy!! I mean, everyone’s definition of “healthy” is different, and considering there is a chocolate ganache filling in these bad boys, they aren’t exactly akin to a banana – BUT – compared to many other treats you could give to your kiddos, these ones are a solid win.
Since discovering the naturally sweet, caramel-like glory of Medjool dates a couple of years ago, I’ve been experimenting with them as the sweetener in quite a few kid-friendly desserts. I’ve used them in my raspberry coconut balls, coconut cream larabars, and my perfect on-the-go peanut butter snack balls! I know, lots of balls.
Had to change it up and call these “nests” instead!
How do you make these chocolate coconut nests?
These little baskets come together in the food processor just like the other snacks mentioned above, but there’s a little more legwork as you have to first toast the coconut, and also freeze the dough into a basket shape prior to filling them!
The “dough” (I call it dough, because what else to call it?) is composed of all sorts of healthy goodies. Dates, coconut, cashews, cocoa powder, and pecans! Not a bad nutritional profile for a dessert 😉
I like to use my silicone mini muffin mold to form the baskets in; if you’re using an aluminum mini muffin pan, be sure to grease it very, very well so you can easily pop out the baskets once they’ve set.
The baskets are composed of about 1 tablespoon of dough; I just drop the mixture in and use my fingers to create a bit of a well in the center. They will need to be frozen for about an hour and a half. Be sure to let them sit on the counter for 5 minutes or so to warm up a bit before popping them from their mold.
What do you fill chocolate coconut nests with?
Now, for the naughty part – the coconut ganache!! In keeping with the coconut theme, I use warm coconut milk to melt my chopped up chocolate and I toss in some grated coconut for flavour and texture. If you can resist just plain eating the coconut ganache with a spoon, fill your tarts full with the ganache and sprinkle a little coconut on top for effect – and crunch!
Can you use different fillings in this recipe?
I actually created this recipe waaay back in March, but didn’t get around to posting it because I was experimenting with different fillings for the basket. I’ve used coconut whipped cream, as well as chocolate-covered blueberries as a filling. Both were delicious. Since this recipe is mainly all about the actual nest part, feel free to fill these guys with whatever you think would be delicious!
They’re a perfect little treat for kids, since they’re pretty healthy yet have all of the taste of a dessert. Since they’re gluten-free, they’re also a good option for those with a more restricted diet!
We’re all about to open up the gates to indulgent holiday eating, so if you need something on the lighter side, my little nests are a great option! Plus, everyone loves a bite-sized dessert that they can pop into their mouth in one go!
Some other healthier delicious little treats from the blog:
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Healthy Chocolate Coconut Nests
- Total Time: 1 hours 60 minutes
- Yield: 12 baskets 1x
Description
Bite-sized and gluten-free, these healthy chocolate coconut nests are filled with a creamy chocolate and coconut ganache. A perfect option for a lighter treat!
Ingredients
- 3/4 cup cashews
- 1/4 cup pecans
- 1 1/4 cup pitted Medjool dates
- 1/2 cup shredded coconut
- 2.5 tbsp. cocoa powder*
- 1 tbsp coconut oil
Chocolate Coconut Ganache
- 1/3 cup full-fat coconut milk
- 4 oz dark chocolate, chopped
- 1/3 cup shredded coconut
Instructions
- Preheat the oven to 375 F and scatter the coconut in a single layer onto a large baking sheet. Toast the coconut for about 5 minutes, or until a light brown colour and fragrant. Remove and cool.
- In the bowl of a food processor, add the cashews and pecans. Pulse the nuts until they’re small and crumbly, about 2 minutes. Add the dates, coconut, cocoa powder and coconut oil and continue to pulse until the dates are blended and a soft, sticky dough begins to form.
- If using an aluminum mini muffin pan, grease the pan thoroughly with non-stick spray or coconut oil. I used a silicone pan, which requires no greasing. Using about a tablespoon of dough, drop the dough into each cavity of the muffin pan and use your fingers to create a well in the middle of the cavity, forming the dough along the sides to create a basket shape.
- Once all cavities are full, place the muffin tray into the freezer for an hour and a half. Remove the pan, and allow it to sit at room temperature for about 5 minutes before popping the baskets out. If using an aluminum pan, it is helpful to run a knife along the edge of the baskets prior to removing. Arrange the baskets on a large baking sheet.
- Place the chopped chocolate in a heat-safe bowl, and pour the coconut milk into a small saucepan and place on the stove over medium heat, stirring occasionally. Once the milk begins to steam, but prior to boiling, pour the coconut milk over the chocolate and allow it to sit and melt the chocolate for a few minutes before stirring into a smooth ganache. Add the shredded coconut.
- Using a spoon, fill the baskets full of ganache, and top with coconut. Place the baskets in the fridge to harden before serving, about 15 minutes.
Make ahead:Â Make the baskets ahead of time and store them in the freezer, in an airtight container for up to 2 months. Allow them to sit at room temperature for about 15 minutes before filling.
Filled baskets will keep at room temperature for quite a few hours, but are best stored in the fridge, up to 4-5 days.
Notes
- Dutch-processed or regular cocoa powder works fine.
- Experiment with different fillings for the baskets! Try coconut whipped cream, or chocolate-covered fruit.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: desserts
- Method: food processor
- Cuisine: American
I’m all about heathier treats….that way I can eat a couple 😉 These are absolutely genius, my friend! And that coconut chocolate ganache sounds absolutely delicious! Pinning these and enjoying soon! Hope you’re having an awesome week!
Exactly!! I like the way you think! I could seriously just eat a bowlful of the coconut chocolate ganache…aaah it’s so good!! Thank you Dawn! I hope you’re having a lovely week as well!! XO
um, chocolate coconut ganache sounds INCREDIBLE. i would maybe eat too much of it to have enough to put it into the baskets lol.
Thanks Heather!! Haha I may have encountered that problem as well – it is SO good!!!
Dates are just magical! These are so cute!
Aren’t they!? Nature’s natural sweetener!! Thanks Patrick!
LOVE these! I’m thinking I’ll replace the dark chocolate in the ganache with cacao powder and add a little maple syrup and serve these to my mom, who doesn’t eat refined sugar. She’ll go crazy because she loves coconut! These sound just awesome, and I’m already thinking of more fillings to try. Dyed coconut to sprinkle on top for Easter would be so cute!
That’s a genius idea, Kelsie! I love coconut too! I bet your Mom would love them. The baskets are surprisingly chocolately for only having cocoa powder! LOVE your idea for Easter!! Definitely going to have to try that!
I’m absolutely making these Katherine! After I saw your Instagram post, I immediately went to your site to find the recipe! These are my kind of cookie. Just love all those ingredients! Maybe I’ll make them this weekend, along with your recipe for sweet potato fries, which are also on my must-try list!
Hooray!! You are in good company then – I love nuts and dates and all things like that too! I would love to hear how they turned out, you’ll have to let me know!! We can do a share swap, since I’m for sure making those overnight muffins 😉
These healthy baskets look so cute and delicious, Katherine! My daughter, who is trying to avoid sugars an carbs, would love these as much as I do. I’ve got to make of batch of this for us girls!
Good for your girl!! It’s so tough avoiding all of those things, but so good for you! I hope you get a chance to make them and she loves them!! Cheers!
I so loooove coconut and you have incorporated three types of it!!!! I’d be more than happy to serve this along with other indulgent desserts so the health conscious won’t be deprived. OH yeah, these would be great for breakfast too. Have a great Thanksgiving Kathy:)
I also LOVE coconut Maria!! I can’t get enough. You just gave me a terrific idea – I will have to make these and serve them with yogurt on the inside! Genius!! Thank you Maria – our Thanksgiving was last month but I’m celebrating in spirit with all of you!! XO
I’m always a bit sceptical about “healthy desserts” especially when they are sugar/gluten/butter/egg/dairy etc-free. But I’m absolutely into this scrumptious dessert, Katherine. The combo of coconut and chocolate is divine. Indeed, these are all my favorite ingredients! Pecans, cashews, dates…mmm this is my kind of healthy dessert. The problem is how to limit yourself to just a few pieces, otherwise I can easily balance the healthy ingredients with an unhealthy amount of them 🙂
I’m with you, Ben! I always give healthy desserts a bit of a side eye 😉 You’re right though, coconut, chocolate and nuts make this healthy snack a full on treat!! The problem is definitely knowing how many to eat! Thanks Ben!
This looks like an awesome recipe Katherine. I love that you used dates as a sweetener. With all the sugary desserts and treats which tempt us during this part of the year, this sounds like a welcome and perfect treat alternative. I absolutely love it 🙂
Thank you Ashika!! I love using dates to sweeten – they’re so delicious!! I had a big piece of sugary, rich cake last night and now I’m thinking my next treat will definitely have to be something lighter, like this!!
I love healthier sweet treats like this and we can all use a little guilt this time of year! I’m a huge fan of the chocolate-coconut combo so I’m sold. 🙂 I made a coconut milk ganache once and loved it so much — thank you for the reminder to make that again. I’ll take a dozen of these little baskets!
Thank you Marcie, and you’re welcome! I think coconut milk ganache should be incorporated into many desserts! I’ve got a dozen with your name on it 😉