Name: Dark Chocolate Dragon Fruit Coconut Treats Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: Fusion
Ingredients: 2 cups unsweetened shredded coconut; ½ cup pitaya (dragon fruit) cubes; 2 tablespoons maple syrup; ½ teaspoon sea salt; 1 teaspoon beet juice (optional, for color); 2-3 ounces dark chocolate (70-72%), chopped

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Introduction

These Dark Chocolate Dragon Fruit Coconut Treats are a delightful blend of tropical flavors and rich chocolate. Naturally sweetened and wonderfully chewy, they make an easy and satisfying snack or dessert for any occasion.

The image shows several round truffles with two clear layers: a smooth, shiny dark chocolate outer shell that is thin and crackled in places, and a vibrant pink inner layer with small black seeds, giving it a textured look. Some truffles are whole and covered with tiny pink sprinkles, while at least two are cut open, revealing the bright pink filling inside. The truffles are placed on a dark surface with a white bowl partially visible on the left side holding more truffles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups unsweetened shredded coconut
½ cup pitaya (dragon fruit) cubes
2 tablespoons maple syrup
½ teaspoon sea salt
1 teaspoon beet juice (optional, for color)
2-3 ounces dark chocolate (70-72%), chopped

Instructions

Step 1: Line a loaf pan or small baking dish with parchment paper. In a food processor, combine shredded coconut, pitaya cubes, maple syrup, and sea salt. Blend until the mixture forms a dough-like consistency. If using beet juice, add it now and blend again until evenly mixed.
Step 2: Using your hands, press the dough firmly into the prepared pan or shape it into a rectangle on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for several hours or overnight to let it set and firm up.
Step 3: Melt the chopped dark chocolate in a double boiler over low heat, stirring occasionally until smooth and fully melted.
Step 4: Once chilled, cut the dough into bars or roll into balls. Dip each piece into the melted chocolate using a fork, allowing the excess chocolate to drip off. Place coated treats back onto parchment paper to set.
Step 5: Let the chocolate set at room temperature or speed up the process by refrigerating the treats until firm.
Step 6: For the best texture and flavor, allow the treats to come to room temperature for about 15 minutes before serving.

Tips & Variations

Use fresh or frozen dragon fruit cubes depending on availability; just make sure to thaw if frozen.
For a nutty twist, add a handful of chopped nuts or seeds into the dough before chilling.
If you prefer a sweeter treat, drizzle additional melted chocolate on top once coated and set.
Substitute maple syrup with agave nectar or honey for a different sweetness profile.

Storage

Store these treats in an airtight container in the refrigerator for up to one week. To enjoy, remove them from the fridge 15 minutes before eating to soften slightly. They can also be frozen for longer storage; thaw in the fridge overnight before serving.

How to Serve

The image shows round truffles with a vibrant magenta filling speckled with tiny black seeds, giving a textured look inside. Each truffle has a thin dark chocolate outer shell, some decorated with pink sprinkles on the outside, creating a rough texture. One truffle is broken open, revealing the smooth, bright magenta center contrasting with the shiny dark brown chocolate. A white bowl on the left holds other truffles, while more truffles are scattered around on a dark surface that should appear as a white marbled texture. The focus is close, showing the truffles’ detailed textures clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of dragon fruit?

Yes, fruits like raspberries or strawberries can work well, but be aware they may alter the texture and moisture content of the treats.

Is it necessary to use dark chocolate?

Dark chocolate complements the tartness of dragon fruit and balances the sweetness, but you can use milk or white chocolate if preferred, adjusting sweetness accordingly.