Ingredients

The following ingredients have 12 Servings
  • 1 cup unsweetened coconut
  • 1 tablespoon coconut flour (heaping)
  • 1/16 teaspoon salt (just a pinch)
  • 1 tablespoon maple syrup
  • 2 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 1/2 cup bittersweet chocolate chips
  • 1 tablespoon butter
  • 2 tablespoons almond milk (1 - 2)

Instruction

  • In a food processor, add unsweetened coconut, coconut flour and salt
  • Pulse until it looks like chunky flour
  • Add maple syrup, coconut oil and vanilla and pulse until the coconut is wet enough and can be formed into balls
  • Line a jelly roll pan with parchment paper
  • Using your hands, take a small amount of coconut and form it into a balls (remember it won't be a perfect ball
  • Place the formed coconut balls onto the jelly roll pan
  • Place pan in freezer for 1/2 hour
  • Get a saucepan and put 1 - 2 inches of water, heat the water
  • Put chocolate chips and butter in a glass bowl and place it over the heated water being careful for it not to touch the heated water. Stand and stir the chocolate until it has melted
  • Add milk 1 tablespoon at a time to thin the chocolate out for coating the coconut
  • Rest the coconut balls on a fork and dip it in the chocolate. Carefully flip the coconut around to completely coat it. Continue until all the balls have been coated
  • Place coated coconut back on jelly roll pan and place in the freezer for another half hour
  • Serve
  • Smile
  • Enjoy