Ingredients

The following ingredients have 14 Servings
  • 2½ cups unsweetened coconut flakes
  • 2 tablespoons agave nectar ((honey, or maple syrup))
  • 1 tablespoon stevia
  • 6 tablespoons coconut oil (plus 1 teaspoon)
  • 1 teaspoon vanilla
  • 12-15 raw almonds
  • 3/4 cup dairy free chocolate chips

Instruction

  • Prepare a pan by placing a sheet of waxed paper over the top.
  • Place the coconut in a food processor and pulse until it reaches a course flour-like consistency. Add the agave, stevia, 6 tablespoons of coconut oil and vanilla. Pulse again until all the ingredients are combined.
  • The mixture will be sticky. Create 12-15 balls and place them on the waxed paper. Press one raw almond into the top of each. Place this pan in the fridge for about 10 minutes to allow the coconut oil to firm up.
  • In the meantime, place the chocolate and 1 teaspoon of coconut oil in a microwave-safe bowl. Stir for a bit to ensure all the chocolate is coated with the oil. Heat for about 30 seconds and remove and stir. If necessary, repeat this in 10-second increments until the chocolate is melted. Be careful not to burn it.
  • Remove the coconut balls from the fridge and dip them in the chocolate, returning them back to the pan to dry. You can use a fork to dip the chocolate, but I used my fingers and dipped the bottom and then each side and the top into the chocolate. You have to work quickly because the coconut oil will begin to soften up.
  • Place the tray in the fridge for about 20 minutes to allow the chocolate to set. However, if you have the time, place the tray in a cool, dry place and allow the chocolate to dry slowly.