Chocolate Covered Coconut Bites
Chocolate Covered Coconut Bites
Ingredients
Makes 12 balls
93 gr shredded coconut
3 to 4 tablespoons maple syrup or honey
4 tablespoons virgin coconut oil, melted
1 teaspoon vanilla
110 gr +70% dark chocolate
Directions
Line a baking sheet with parchment paper. Set aside.
In a large bowl combine shredded coconut, 3 tablespoons of honey (or maple syrup), melted coconut oil and vanilla.
Stir until a thick, sticky paste forms. If it doesn’t, add one more tablespoon of honey (or maple syrup).
Lightly oil your hands, scoop one scant tablespoon of coconut mixture and squeeze it into a ball.
Repeat to make 12 small balls.
The easiest way to shape the balls is to put the mixture in the palm of your hand, squeeze it a couple of times and then rolling it into a ball.
Place coconut balls on the lined baking sheet and transfer to the refrigerator for at least 30 minutes, until firm.
Place chopped chocolate in a medium size heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the boiling water. Stir with a wooden spoon until chocolate is completely melted. Use pot holders to remove the bowl from over the boiling water. Let mixture sit for a few minutes.
Using a spoon, roll coconut balls in the melted chocolate (one at a time), until completely covered. Scoop the ball out with a fork and let the extra chocolate drip off.
Gently return the chocolate cover balls to the lined baking sheet and refrigerate until chocolate has hardened.
Keep stored in the refrigerator.
