Ingredients
Scale
- 2 cups shredded coconut
- 4 Tablespoons pure maple syrup
- 5 Tablespoons coconut oil, warmed
- 1 teaspoon pure vanilla extract
- 1 85% organic dark chocolate bar, chopped up (I used Green & Black)
Instructions
- Pulse the coconut in a food processor until the coconut becomes fine
- Transfer the coconut to a bowl and add the maple syrup and warmed coconut oil to it
- Squeeze a small amount into your hand and roll to form a ball and place them on a baking sheet that has been lined with parchment paper. (I was able to make about 12 small balls)
- Refrigerate the coconut balls for approximately 30 minutes or until they are firm
- Place the chopped up chocolate in a microwave safe dish and heat for one minute at 70% power. Take the chocolate out to stir and continue melting in 10 second increments until it is all melted
- Dip each ball into the chocolate, using 2 forks to roll around. Place them back on the baking sheet and refrigerate until firm (or freeze them like I do)
