Ingredients

The following ingredients have 18 Servings
  • 2 ½ cups coconut
  • 1 Tablespoon honey
  • 2 Tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1 ½ cups chocolate chips (melted)
  • 18 almonds (optional)

Instruction

  • In a blender or food processor, crush the coconut until it is almost a thick powder.
  • Once the coconut is blended, put it in a bowl and add honey, coconut oil, and vanilla.
  • Stir until well-combined.
  • Shape the coconut mixture into balls and place on an aluminum foil cookie sheet.
  • Once all the balls are rolled and on the cookie sheet, freeze for 30 minutes.
  • Melt the chocolate chips in the microwave stirring every 30 seconds until smooth.
  • Dip the partly frozen coconut balls into chocolate.
  • I used two forks to do the dipping.
  • Place the chocolate covered coconut balls onto the aluminum foil covered cookie sheet.
  • If you choose to top with almonds, lightly press them into the chocolate before it hardens.
  • Let the chocolate set up, and eat when ready.