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Chocolate, Coconut Cream Balls
Servings: makes 24–30
Preparation Time: 30 minutes/1–2 hours refrigeration
Ingredients:
- 1/2 cup finely chopped cashews (toast 1/2 of them for deeper flavor)
- 1/4 cup finely chopped Brazil nuts or almonds
- 1/2 cup Coconut Cream Concentrate, softened or melted
- 2 tablespoons raw honey
- 2 teaspoons almond extract
- 2 cups finely shredded unsweetened coconut
- 1/4 teaspoon stevia powder
- 12 ounces dark chocolate
- 2 tablespoons Virgin Coconut Oil
Directions:
Combine nuts, Coconut Cream Concentrate, honey, almond extract, coconut, and stevia in a bowl. Refrigerate mixture until firm. Form into 3/4–1-inch balls. Set on a parchment-lined tray in the refrigerator.
Melt chocolate and coconut oil in a bowl set over boiling water. Dip balls into the chocolate and set on the tray to dry. Store tightly covered in the refrigerator.
Recipe and photo submitted by Charlene, Wareham, MA.
