Chocolate Coconut Bombs
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~ raw, vegan, gluten-free ~
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.
These bombs go together nice and quickly. They don’t require dehydration or baking. The longest part is rolling 38 little balls, but you will be rewarded with sticky, chocolatey stained fingers. Not such a bad pay-off.
Ingredients:
Yields 38 (roughly 1 Tbsp per) ball
- 1/2 cup raw macadamia nuts
- 2 cups gluten-free, rolled oats, soaked & dehydrated
- 2 cups dried shredded coconut
- 1/2 cup raw coconut flour
- 1/4 tsp Himalayan pink salt
- 2 Tbsp raw cacao powder
- 1/4 tsp Himalayan pink salt
- 1/4 cup raw cold pressed coconut oil, warmed to liquid
- 1/4 cup raw agave nectar or maple syrup
- 1/4 cup water
- 1 tsp vanilla extract
- 5 Medjool dates, pitted
- Hardening Chocolate for coating
Preparation:
- In a food processor, fitted with the “S” blade, break the macadamia nuts down to a small crumble. Set aside in a small bowl.
- Add the oats to the food processor and process to a flour-like texture.
- Add the dried coconut, coconut flour, cacao powder, and salt. Pulse together, add mac nuts and process once again until everything is well mixed.
- Add the oil, agave, vanilla, and dates. Process until the batter sticks together when pinched.
- The batter should be moist but dry to the touch when rolled into a ball.
- Roll the batter into 1” balls in the palm of your hands and dip in the chocolate sauce.
- Set the balls on parchment paper after making each one.
- Place in the fridge so the chocolate firms up.
- If you want a thicker layer of chocolate, dip them a second time once the first layer of chocolate has firmed up.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Soy Free, Vegan
Hello Amie,
I just came across your recipe for chocolate coconut bombs. They look scrumptious. I would like to make them and take with me as a grab and go “breakfast bite” for a road trip with my family.
However, (I know… always that however), may I substitute or leave out the dates? As you may recall, I prepare raw dishes for the entire family members who have been helped to overcome health issues by making diet changes to include raw foods while giving attention to food combining approaches. As such what do you suggest I use as replacement for the dates?
Can you think of another of your wonderful recipes that might work as a morning road trip breakfast and does not require a lot of dehydration time. I must be on the road within 6-7 hours from now.
Also, do you think the Chocolate Coconut Bombs with the icing will hold up as travel food?
Amie as always, I think you from the bottom of my heart. You are and have been a blessing to me and my family. May you be allowed to grow in grace.
Rhondy
Good morning Rhondy,
One of the key things that the dates offer in this recipe is that it works as a binder. You could use any other dried fruit if possible with your families diet. Depending on how dry they are, you might need to soak them a little. If you just can’t use any dried fruits, make the recipe as is and process it a little longer. Stop occasionally and pinch the batter to see if it holds together. By releasing more of the natural nut oils, it can help with binding.
As far as traveling with them… the base itself would do just fine but I worry that the chocolate would not hold up to warmer temps for long periods of time. If it were me, wanting to travel with them… I would put them in some sort of cooling container, even plopping them into a thermos or small cooler.
It is always a pleasure to hear from you. I hope this helps some. Have a great day, amie sue