Caramel Coconut Balls
| Cook Time | 60+ minutes |
| Servings |
people
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Ingredients
Caramel and coconut filling
- 22 pitted and packed medjool dates soft and wet
- 60 mL coconut oil
- 2 Tbsp creamy almond butter
- 2 tsp vanilla extract
- 1⁄4 tsp sea salt
- 60 g shredded coconut
Chocolate coating
- 3 Tbsp raw cacao powder
- 60 mL coconut oil
- 2 Tbsp raw cacao powder (optional)
Ingredients
Caramel and coconut filling
Chocolate coating
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Instructions
Caramel and coconut filling
- Add the dates, coconut oil, almond butter, vanilla and sea salt in a food processor and process until smooth (approx. 1-2 minutes) to make the date caramel mix.
- Transfer the mix to a medium mixing bowl and mix in the shredded coconut.
- Transfer the mix into a container and freeze for 30 minutes.
- Scoop out heaped tablespoons and shape into round balls.
- Place onto a baking tray lined with parchment paper.
- Once all of the filling mixture is used, freeze for a further 20 minutes to set.
Chocolate coating
- Add cacao powder, coconut oil, and maple syrup to a double boiler (put water in a pan over low heat with the mixture in a bowl on top of the water) and whisk together until melted.
- After the balls have set in the fridge, dip individual pieces in the melted chocolate and sprinkle with desiccated coconut. Place it in a tray lined with parchment paper.
- Return the tray to the freezer for 15 minutes to set the chocolate.
- Store in refrigerator or freezer and eat them whenever you like!
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