Chocolate Coconut Cream Balls
1/2 cup finely chopped cashews (toast 1/2 of them for deeper flavor)
1/4 cup finely chopped Brazil nuts or almonds 1/2 cup coconut cream concentrate 2 tablespoons raw honey 2 teaspoons almond extract 2 cups finely shredded unsweetened coconut 1/4 teaspoon stevia powder 5 ounces dark chocolate 2 tablespoons extra virgin coconut oil Combine nuts, coconut cream, honey, almond extract, coconut, and stevia in a bowl. Refrigerate mixture until firm. Using a melon-baller or small scoop, form into 3/4 inch balls. Set on a parchment-line tray in the refrigerator. Melt chocolate and coconut oil in a bowl set over boiling water. Dip balls into the chocolate and set on the tray to dry. Store tightly covered in the refrigerator. Makes 3 dozen. Tip: Use your food processor to finely chop the nuts, than transfer to a bowl to do the rest of the mixing. |