INGREDIENTS
2½ cups flaked coconut,
unsweetened
¼ cup + 1 tablespoon coconut oil,
melted
¼ cup honey
½ teaspoon vanilla
a pinch of sea salt
4 ounces dark chocolate for
topping
INSTRUCTIONS
Pulse the coconut in a food
processor until sticky crumbs form. Set aside about ¼ cup of the mixture.
Mix the coconut oil, honey,
vanilla, and sea salt. Stir in the coconut from step one. Form the mixture into
small balls by squeezing until a ball forms. The mixture will be crumbly, so it
doesn't work to put the mixture in your hands and roll it. You have to squeeze
it. There will be a little bit of excess oil - that's okay.
Once you have the balls rolled,
refrigerate for 1 hour or so until they are firm. At this point, if you want,
you should be able to take them out and re-roll them to get the shape just
right since they'll be firm and malleable.
Heat a nonstick skillet over
medium heat. Add the coconut and shake or stir constantly for a few minutes
until the coconut is lightly browned and fragrant.
Melt the chocolate for a minute
or so in the microwave. Stir it until it's smooth. Dip each coconut ball in the
chocolate and remove with a fork, letting excess chocolate drip off. Place on a
parchment lined baking sheet and top with the toasted coconut from step three.
Freeze or refrigerate to set the chocolate. I like these best in the fridge
because they are soft enough to eat anytime!
Eat and Lose Weight
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