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Chocolate Coconut Bombs

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Ummm, pop one of these Chocolate Coconut Bombs into your mouth and let the flavors flood your taste buds.  I gave some of these to my girlfriend Tracy and she confessed to hoarding them and not sharing them with her honey.  Shhhh! We won’t tell on you!  You could easily dress these up by adding different flavored oils to them; orange, peppermint, lemon, whatever flavor is your favorite.

Ingredients for balls:

  • 2 cups dried coconut flakes, unsweetened
  • 1/2 cup coconut flour
  • 2 cup raw oats, gluten free
  • 1/2 cup raw macadamia, chopped
  • 1/4 cup raw cold pressed coconut oil, warmed to liquid
  • 1/4 cup raw agave nectar
  • 1 tsp vanilla extract
  • 2 Tbsp raw cacao powder
  • 5 Mejool dates, pitted
  • Dash of salt


Preparation:

  1. In food processor combine all ingredients and process until the batter holds together in a ball.  Be careful not to over process or to much of the macadamia nut oils will be released.
  2. Roll 1” balls in the palm of your hands and dip the top 1/2 in the chocolate sauce. See recipe below for the chocolate frosting/sauce.


Chocolate Ganache Recipe

Yield: 1 cup

Ingredients:

  • 3/4 cup dark agave syrup or maple syrup
  • 3/4 cup cocoa powder or raw cacao powder
  • 1/3 cup raw cold pressed coconut oil, melted
  • 1/8 tsp plus a pinch salt


Preparation:

  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
  3. Store in fridge in an air tight container.  This will harden in the fridge.  To soften, allow it to warm up to room temperature.

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