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As Valentine’s Day is soon upon us, here is a perfect treat to make for your loved ones. Decorate with finely chopped goji berries for a more Valentine’s Day feel – enjoy :)
Yields: approx. 20 pcs depending on size
Coconut Balls
- 200-gram grated coconut
- 20 pcs dates, fresh
- 1 tbsp raw coconut oil
Chocolate Coating
- 4 tbsp raw cacao powder
- 2 tbsp coconut oil
- 2 tbsp honey or agave nectar
- 2 pinches of cinnamon powder
- 0,5 tsp cinnamon powder
- 0,5 tsp Himalayan pink salt
Coconut Balls
- Add grated coconut to a food processor, and blend for about 5 minutes until the coconut flakes become to coarse flour.
- Add cinnamon and Himalayan salt, and blend.
- Add pitted dates and raw coconut oil, and blend until the ingredients start to stick together in the food processor.
- Turn off the food processor, remove the blade and create small balls.
- Place on a tray and let set in the fridge so that the balls are cold throughout and the coconut oil has set and solidified.
Chocolate Coating
- Pour hot water into a pot, and place a ceramic bowl on top of the pot that can stand firmly and won’t wobble around. (If you need to make the chocolate mixture more fluid when you work, just heat up the water on the stove quickly.)
- Add the coconut oil and honey or agave nectar, and melt carefully.
- Add a pinch of cinnamon and cacao powder, whisk together to ensure there are no lumps.
- Dip each coconut ball in the chocolate with a fork and decorate if preferred.
- Store in the fridge in an airtight container.
Notes
- You want to taste your chocolate mixture and add more raw cacao or preferred sweetener to get your own preferred cacao strength.
- Ensure that the water never boils if you need to heat up the water in the pot again while you are dipping the coconut balls.
- For my version of the picture, I’m using a little more raw cacao than stated in the recipe because I love the intense cacao flavour.
Suggestions for decorations
- Bee pollen
- Grated coconut flakes
- Goji berries
1 comment
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