Saturday, January 7, 2017

No Bake Chocolate Coconut Snowballs's cold outside. It's not snowing here, but it is in lots of places all over the U.S. It reminded me that I meant to do a post on No Bake Chocolate Coconut Snowballs. These are wonderful, easy, and Gluten-Free truffles. As always, the quality of your Chocolate Coconut Snowballs will depend on your ingredients. This might be fun to make with the kids during a snowstorm...or just about any time.

No Bake Chocolate Coconut Snowballs

4 cups unsweetened shredded coconut
2 Tbsp unrefined coconut oil
6 Tbsp pure maple syrup
4 Tbsp unsweetened coconut milk
1 tsp Madagascar vanilla extract
1/4 tsp sea salt
1 cup organic dark chocolate, melted with 1 Tbsp unrefined coconut oil
Additional coconut for dusting if desired.

Place shredded coconut and coconut oil into food processor. Process on high speed, scraping down sides occasionally, until reaches almost buttery consistency. Add maple syrup, coconut milk, vanilla extract, and salt and process on high speed until ingredients are combined.
Shape coconut mixture into 1” balls.
Place on wax paper, and refrigerate for at last an hour, or set in freezer for 30 minutes.
Once coconut balls are very firm, melt dark chocolate and coconut oil in  small saucepan over medium heat for just a minute or two, stirring constantly. Once chocolate is melted, carefully dip coconut balls into melted chocolate and sprinkle with small amount of shredded coconut.
Put coconut balls back into refrigerator for 5-10 minutes to harden.
Store in a sealed container in the refrigerator or freezer, for up to a week.

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