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Choco Butternut Munchkins

Soft and chewy no-bake chocolate munchkins made with Fudgee Bars and cocoa, coated in a sweet, buttery, orange-colored desiccated coconut. An easy homemade treat inspired by the classic Filipino choco butternut donut.
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Prep Time 20 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine Filipino
Servings 20
Calories 130 kcal

Equipment

  • Mixing bowls
  • Fork or potato masher
  • Fine mesh sieve
  • Mixing spoon or spatula
  • Tray
  • Parchment paper
  • Wire or baking rack

Ingredients
  

For the Butternut Coating

  • 1 cup desiccated coconut
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • Orange food coloring as needed

For the Chocolate Mixture

  • ½ cup cocoa powder
  • 1 cup powdered sugar
  • 5 tablespoons warm milk

For the Chocolate Munchkin Center

  • 10 pieces Fudgee Bars

Instructions
 

Prepare the Butternut Coating

  • Place the desiccated coconut in a bowl. Add the sugar and melted butter, then mix well.
  • Add enough orange food coloring to achieve your desired color. Mix until the coconut is evenly colored.
  • Spread the coconut mixture on a parchment-lined tray and allow it to dry for 5–6 minutes.

Prepare the Chocolate Mixture

  • Sift the cocoa powder and powdered sugar into a bowl to remove any lumps.
  • Gradually add the warm milk while mixing until you achieve a smooth, syrupy consistency. Set aside.

Make the Chocolate Balls

  • Mash the Fudgee Bars in a separate bowl until soft and crumbly.
  • Add about ⅓ of the chocolate mixture to the mashed Fudgee Bars. Mix thoroughly until the mixture becomes soft and moldable.
  • Take a small portion and roll it between your palms to form a ball. Repeat with the remaining mixture.
  • If the mixture is too soft, chill the balls for about 5 minutes before coating.

Coat With Chocolate

  • Dip each chocolate ball into the remaining chocolate mixture, making sure it is evenly coated.
  • Place the coated balls on a wire rack and let them rest for at least 5 minutes so the excess chocolate can drip off and the coating can settle.

Add the Butternut Coating

  • Roll each chocolate ball in the prepared orange desiccated coconut. Make sure the entire surface is covered.
  • Repeat until all the chocolate balls are coated.
  • Serve and enjoy your homemade Choco Butternut Munchkins!

Notes

  • Add the milk gradually to the cocoa mixture. You want a thick, syrupy consistency rather than a watery one.
  • Sifting the cocoa powder and powdered sugar helps create a smoother chocolate coating.
  • If the chocolate mixture is difficult to handle, chill the shaped balls for about 5 minutes.
  • Add the orange food coloring gradually until you achieve the desired butternut color.
  • A wire rack is useful after dipping the chocolate balls because it allows excess chocolate to drip away.
  • Make sure the chocolate balls are coated completely before rolling them in the coconut so the topping sticks properly.
  • These munchkins are best enjoyed once the coating has settled and the coconut has adhered well to the chocolate.

Nutrition

Calories: 130kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 3mgSodium: 55mgSugar: 11g
Keyword Choco Butternut, Choco Butternut Donut Balls, Choco Butternut Munchkins, Chocolate Munchkins, Easy Filipino Dessert, easy Filipino snack, Fudgee Bar Recipe, Homemade Choco Butternut, No-Bake Choco Butternut, No-Bake Dessert
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