Chocolate Coconut Peanut Butter Balls recipe photo
Chocolate Coconut Peanut Butter Balls
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 10 minutes

In mixing bowl combine peanut butter, honey, cocoa, coconut oil, pecans, and half a cup of shredded coconut. Mix until smooth. Take spoonful-size scoops of batter and roll into balls in the rest of the coconut shreds.

Place balls on a baking sheet covered with wax paper and place in freezer until desired firmness.

Recipe submitted by Jocelyn, Costa Rica

Sarah's notes: You can also use flaked coconut to roll the balls in (like I did, see the picture) instead of shredded.

Submit your recipe here!


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This is quite possibly the best thing I have ever tasted! Easy and delicious!
# Posted By Carol | 1/26/11 6:25 AM
do they roll easily? do you roll them in the palm of your hands? i make other recipes into balls, I was just wondering about the consistency..
# Posted By tammy | 1/27/11 8:52 PM
These are awsome! Everyone loves them
# Posted By Joyce | 2/5/11 9:17 AM
Here's my experience with this recipe. I usually do not like anywhere the amount of sugar that most people use....and at first taste, I thought these were "barely" sweet after using only 1/2 cup honey. But after "rolling" them in the remaining coconut, the coconut just sucked the sweetness out of them completely. I would say to double your honey. Mine are made exactly to the recipe and are downright bitter. I also only used 1/2 cup of the cocoa powder and it is plenty chocolate. Would likely have been seriously bitter had I gone up to the 1 cup of Cocoa powder as is optional.

Also....there was no "rolling" whatsoever. My kitchen is plenty cool, but the mixture was quite runny! I just did my best to sprinkle a spoonful with coconut shreds, and then drop it onto a cold plate (that was then sitting on top of a big ice pack). They still just spread out to big cow pies.

In the future, I will definitely use candy molds or ice cube trays. Sprinkle the molds or trays with coconut shreds, then spoon in the liquid. Sprinkle the tops too, then put in the fridge or refrigerator.

Mine are so bitter, will likely have to put a little squirt of honey on top to get them down. Still, it's a good recipe if you play with it. My cocoa was unsweetened cocoa powder, maybe the writer of the recipe was using sweetened cocoa?.
# Posted By Cindy | 7/7/11 8:12 PM

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