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Chocolate Coconut Cream Balls Recipe photo
Chocolate Coconut Cream Balls Recipe
photo by recipe author

Servings: makes 24-30
Preparation Time: 30 minutes/1-2 hours refrigeration

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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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
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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