Monday, December 22, 2014

Coconut Bliss Balls

Coconut Bliss Balls

The photo does not do these unbelievable little dark chocolate coconut amazeballs justice! I ran into this recipe somewhere on social media, perhaps one of the many websites that I peruse looking for yummy plant based food to make. I can't remember and it's such an easy recipe that I have now memorized it.These one bite dessert truffle balls have only a few ingredients: organic shredded coconut, organic coconut oil, maple syrup, vanilla, dark chocolate, and sea salt.  I have made them for parties, potlucks, gifts, and personal consumption. Easy to make and every time I feed one to someone, they smile.

Here they are all rolled up and awaiting dark chocolate dipping.  You can see the coconut oil and maple syrup in the background.

I know... what, another picture of the coconut bliss balls waiting to be dipped, but take a closer look at the right side of the photo... there's my old guy laying on the kitchen floor just hoping and dog praying that I will drop the whole damn pan!

My big guy's Mom joined him at the edge of the begging counter.  Aren't they cute?  I did give them each a little bite of coconut oil but no chocolate (dog's can't have that).

Dark chocolate all melty good just waiting for bliss ball dipping!

Coconut Bliss Ball Recipe and Instructions
Makes about 12 bliss balls
  1. 1 cup medium or finely shredded organic coconut (Do not get the sugared kind that comes in plastic bags in the baking section of most grocery stores. Buy yourself some good organic shredded coconut)
  2. 3 Tablespoons coconut oil
  3. 2 Tablespoons maple syrup
  4. 1/2 - 1 tsp vanilla
  5. 1/2 cup dark chocolate chips or chunks
Pull out your cuisinart and dump in the coconut, coconut oil, maple syrup, and vanilla.  Cuisinart it all up, stopping to scrape the sides, until you have a big ball of coconut goodness.  

Roll up 12 coconut balls with your hands and place on a cookie sheet (the balls roll so it should have sides, just sayin') covered with parchment paper.  I put the rolled coconut balls in the freezer while I melt the chocolate.

Melt about 1/2 cup or more of dark chocolate in a double boiler.

Dip the frozen set coconut balls in the chocolate and make sure they get thoroughly covered (careful, it is hot!).   Place back on the covered cookie sheet and sprinkle with sea salt. Do not forget the salt because it's the bomb - sweet, dense, and salty treats!  Be careful because the chocolate sets quickly and you need to get the salt on before that happens.

I store these little gems in the freezer.  They keep really well for a long time.

I took these to a party recently and no one was even aware that these are VEGAN, baby!  

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