Chocolate Coconut Cream Balls
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| Chocolate Coconut Cream Balls Recipe |
| photo by recipe author |
Servings: makes 24-30
Preparation Time: 30 minutes/1-2 hours refrigeration
- 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
Combine nuts, coconut cream, honey, almond extract, coconut, and stevia in a bowl. Refrigerate mixture until firm. Form into 3/4-1 inch balls. Set on a parchment-line 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 submitted by Charlene, Wareham, MA
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| The average is oldaverage based on oldtotal votes. |
Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
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May macadamia nuts be used in place of the cashews, brazil, & almonds?
# Posted By Jan
| 1/3/13 10:43 AM
yes, I'd say so. I would've loved to have had macadamia nuts when creating this. Brazil nuts offer great nutrition though.LEt me know how they come out.
# Posted By Charlene
| 1/5/13 3:25 PM
How much sugar should I use instead of the stevia powder?
# Posted By Janet
| 1/15/13 9:02 PM
I would add a tbsp at a time, up to 2 or 3 and continually check the sweetness and how well the mixture sticks together; you could also mix in some liquid sweetener if it starts getting too dry. Remember to refrigerate it though--that is what firms it up the most.
# Posted By Charlene
| 1/17/13 3:54 PM
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