Creamy coconut filling covered in sweet chocolate… nothing beats that classic combo! To be enjoyed with your partner, or all by yourself!
- ¼ cup of extra virgin coconut oil
- 2 tablespoons of maple syrup
- 1 teaspoon of pure vanilla extract
- 1/8 teaspoon of Himalayan crystal salt or sea salt
2 tablespoons of maple syrup
1 pinch of Himalayan crystal salt or sea salt (optional)
Combine dried coconut, extra virgin coconut oil, maple syrup, vanilla extract and salt in a food processor fitted with an S-blade. Mix until well combined.
Using a cookie scoop or measuring spoon, shape the dough into small coconut balls. Put them on plate lined with baking paper or plastic foil (to prevent them from sticking to the plate).
Place the balls in the freezer while you prepare the chocolate coating.
Combine the melted coconut oil, cacao powder, maple syrup and salt in a blender. Blend for 15 seconds or longer, until smooth.
Take the balls out of the freezer and cover each one with chocolate sauce.
Place the balls in the freezer for at least 15 minutes until they are firm. Or devour one right away, if you’re as impatient as I am!
These Chocolate Coconut Balls will stay fresh for at least 2 weeks in an airtight container in the refrigerator, or 2 months in the freezer.