Coconut chocolate ‘snowballs’ don’t need any baking. They are perfect to make for parties or just to eat as a snack or desert while watching a movie in this cold and dark weather. I almost ate all of these before taking pictures for my blog..! Coconut and chocolate are delicious together – in fact, if you make them the day before you eat them, they taste even better!
Ingredients: to make about 8 snowballs - 1 3/4 cup unsweetened, shredded coconut - 3 tsp. coconut oil (I like to heat it up first so it's easier to mix with the rest of the ingredients) - 3 tbsp. maple syrup or honey - 2 tbsp. unsweetened coconut milk - 1/2 tsp. vanilla extract - 1/8 tsp. salt - bar of organic dark chocolate (I used 70%) Method: Place 1 cup of shredded coconut and 3 tsp. coconut oil into the food processor. Process on high speed, scraping down the sides every once in a while, until it reaches a buttery consistency. Add the maple syrup, coconut milk, vanilla extract, salt and blend again until all of the ingredients have combined. When it's all mixed well, add the 3/4 of additional shredded coconut and process again till it forms a batter. Shape the coconut mixture into 1 inch balls and refrigerate for at least an hour or preferably overnight. If you prefer the balls without chocolate, cover them in shredded coconut before refridgerating. Once the coconut balls have firmed, melt the dark chocolate and dip the coconut balls into the chocolate and sprinkle them with shredded coconut. Allow them to harden in the fridge again for 5-10 minutes.