When you have just a little craving for chocolate, make sure to prepare yourself a batch of these mini double chocolate coconut bites. They are extremely flavorful, moist and tender, and naturally gluten and dairy free!
Sometimes, some recipes don’t turn out the way you expected and with a little chance you end up with a brand new recipe you wouldn’t have thought about. These failing attempts of a recipe are actually the origin of many famous recipes: the French tarte tatin, crème renversée, crème brûlée (it seems that French were good at creating new recipes from failures), but also the famous Nutella and corn flakes!
Why I am telling you all this? You probably understood it already; this fail attempt story is exactly what led today to these mini moist double chocolate Coconut Bites. As I was busy in the kitchen making some baking experiments to create a gluten and lactose free chocolate muffin, I ended up baking a totally different recipe (as it seems I didn’t measure correctly). At first I got disappointed when I saw that the result – I had dreamed of these new muffins for a while – and my first reaction was simply to try to understand what didn’t go well, so that I could give the recipe another shot.
The second step was more fun: grabbing a bite and taste it. After all, this is chocolate and I spent some time baking. There is no way I should retain myself from tasting, even if I had to throw away the whole batch afterwards (which I rarely do actually). I let these chocolate bites cooling down first. A few hours later, I finally tried. My first reaction then: “Wow!”. Instead of having fluffy muffins, I had created some very moist and tender chocolate coconut bites. Wait a minute, I have to try one last bite right now, it’s too tempting now that I’m talking about them!
Now I’m back with a mini chocolate coconut bite in my hands, well equipped to describe them to you… oh my goodness, they taste so good still a day after! Baked with rice flour, these chocolate coconut bites are naturally gluten free. Rice flour is actually a very good substitute to wheat flour, as it is neutral in taste (on the contrary to almond flour which has a strong almond taste), with a quite similar texture. To make the choco-coco bites also dairy free, I used some unsweetened coconut milk yogurt (yes, prepared with coconut milk only – you can find some at Whole Foods) and replaced butter with coconut oil. Both give them a delicate taste of coconut, that pairs chocolate perfectly.
I can be very picky when it comes to chocolate taste in my baking goods and I wanted my mini bites deliciously flavored with chocolate. To do so, I used both unsweetened cocoa powder and mini dark chocolate chips. You could use sweetened chocolate powder and/or semi-sweet chocolate chips, but you will loose the taste of chocolate itself that is here replaced with fat and sugar instead – certainly not the best. So please do like me and go for the real chocolate option, it’s always a winner!
Then you have it: a delicious mini double chocolate bite, perfectly moist in the inside, gluten and lactose free, and also low in sugar (you can even make them refined sugar free by replacing the entire amount of sugar with only coconut sugar instead). They are also quite filling, so it’s a good way to keep control on your sugar intake.
Now it’s time to indulge yourself. These mini chocolate coconut bites make a perfect small treat to accompany your coffee for breakfast in the morning, a delicate lovely treat to bring with you whenever you find yourself craving for chocolate, and of course a lovely small dessert to serve with a coconut milk yogurt sauce and some fresh berries.
- 7 oz (200g) coconut milk yogurt*
- ¾ cup (150 ml) coconut oil
- ¼ cup (60g) demerara sugar**
- ½ cup (100g) palm coconut sugar
- 3 large eggs
- 2 cups (180g) rice flour
- ½ cup (5 tbsp) unsweetened cocoa powder
- 1½ tsp baking powder
- 1 pinch of salt
- 1 cup (150g) mini dark chocolate chips
- ¼ cup (60 ml) freshly made coffee
- ¾-1 cup (100 ml) hot water
- Preheat the oven to 350F (180C). Line a muffin pan with cupcake liners, and spray the inside of each liner with nonstick cooking spray.
- In a large mixing bowl, whisk coconut oil, both sugars, eggs and coconut milk yogurt. Pour in the freshly made coffee.
- In a medium-sized bowl, combine together rice flour, cocoa powder, salt, and baking powder.
- Add the dry ingredients to the wet ingredients, pour the hot water and whisk until smooth and creamy. Gently fold in the mini dark chocolate chips.
- Disperse batter evenly into prepared pan, and add some extra mini chocolate chips on top of each cavity.
- Bake for about 25 minutes or until a toothpick comes out clean. Cool for 5 minutes then transfer to a wire rack to finish cooling.
** You can entirely replace the damerara sugar with coconut palm sugar if desired. In this case you will need ¾ cup coconut palm sugar in total.