"This recipe takes you back to your childhood once again, with these perfect retro chocolate and coconut balls. They are not too sweet but satisfy those cravings."
Chocolate Coconut Balls
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Prep time: 20mins
Cook time: 1hr
Serves or Makes: 12
Recipe Card
ingredients
For the balls
- 85 gram cashews, soaked in water overnight
- 40 milliliter coconut milk, refrigerated overnight
- 3 tbsp coconut oil, melted
- 1 tbsp coconut butter
- 60 gram brown rice syrup or maple syrup
ingredients
For the chocolate glaze
- 100 milliliter coconut oil, melted
- 60 gram cacao powder
- 50 gram maple syrup
Method
For the chocolate glaze
Step 1
Do not shake the tin of coconut milk, just remove it from the fridge, open and gently scrape 40g of the thick coconut cream off the top. Put this into your food processor. Drain and rinse the soaked cashews, discarding the soaking water, then add these and all the remaining ingredients to the food processor and blend well.
Step 2
Weigh and divide the mixture into evenly-sized pieces, then mould them into balls. Carefully insert a toothpick into each ball, then place them on a tray lined with parchment paper. Place in the freezer for around 1 hour.
For the chocolate glaze
Step 1
Whisk all the ingredients together in a bowl and use the glaze immediately. Once the balls are firm, hold the toothpicks and dip each one into the chocolate glaze, coating them evenly. Wait for the chocolate glaze to firm up like a shell before placing each coated ball back on the tray. Return them to the freezer and then once the chocolate is solid, carefully remove the toothpicks.
Step 2
Store the chocolate coconut balls in the freezer, and remove them a few minutes before serving. Enjoy.