Chocolate Coconut Balls
These easy Chocolate Coconut Balls are the perfect snack to keep in the fridge for those times you crave something a little sweet. These delicious balls are made using desiccated coconut, and held together with coconut oil. The coconut oil is essential in holding the mixture together and can’t be substituted with other oils. This is because coconut oil solidifies when cold whereas other oils will stay liquid in the fridge.
To make these coconut balls, start by processing some dessicated coconut in a food processor until the coconut starts to resemble flour. Next, add the maple syrup (or honey or agave syrup if you prefer), vanilla extract and coconut oil. Process again until all ingredients are well combined, then it’s time to start rolling the balls. Take teaspoons full of the coconut mixture and roll between your hands to make a ball shape. If you find the mixture a bit sticky, just wet your hands (don’t dry them) before rolling the balls. Place the balls on a plate and put in the fridge for around an hour, or until the balls have firmed up.
Once the balls are ready, melt some dark chocolate, either using the double boiler or microwave method. Once the chocolate is melted, dip the coconut balls in the chocolate and coat completely in chocolate using a fork. Place the coated balls back on a plate and refrigerate until the chocolate has set. Store the chocolate coconut balls in the fridge for up to a week (if they last that long).
- 2 cups desiccated coconut
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 5 tablespoons coconut oil
- 100g dark chocolate
Place the coconut in the bowl of a food processor and process until the coconut begins to resemble flour.
Add the maple syrup, vanilla and coconut oil the the coconut and process again until the mixture is well combined.
Take teaspoons full of coconut mixture and roll in your hands until a ball forms. Place the balls on a lined plate or baking tray and put in the fridge for around an hour or until the balls are firm.
Melt the chocolate either using the double boiler or microwave method. Dip the coconut balls in the melted chocolate and roll around using a fork until the balls are completely coated. Place the balls once more on the lined plate or baking tray and put back in the fridge until the chocolate has set.
Keep the balls in an airtight container in the fridge for up to a week.