Coconut and Chocolate Snowballs

My husband, Matt, has always been a huge fan of the Bounty chocolate bar (a coconut centre covered in chocolate) but the store-bought ones are pretty unhealthy. I wanted to make my own version and I think I'm onto a winner - he prefers my version "one hundred fold"! He wanted me to quote him... :)

Oh, and my daughters absolutely love them too!


Ingredients:

3 cups dessicated coconut
1 cup almond meal
1/3 cup extra virgin coconut oil
1/4 cup coconut syrup (see note below *)
2 tbsp creamed coconut (see below *)
1 large block of dark chocolate (min 70% cocoa)


Method:

In a food processor, mix all the ingredients, except the chocolate until it starts to form a ball and the mixture holds together quite well. Add a little more of the wet ingredients, or more coconut, depending on the consistency. You want
to be able to roll them into balls easily.

Chill the balls in the fridge whilst you melt the chocolate - you can use the stove top method with the chocolate in a bowl over a pot of boiling water, but I make my life a little easier by melting it at 50% power in the microwave. Do this in stages and always keep an eye on your chocolate, stirring as it melts to incorporate any solid bits for a smooth consistency.

Dip the coconut balls into the chocolate and allow the excess to drip off before popping them onto a tray and putting them back into the fridge to set.

Makes approximately 20.

Enjoy!

* Creamed coconut:

This is whole coconut flesh in concentrated form - the moisture is removed before it is whipped into a creamy paste. Many health food stores now stock this, but if not, you may be able to find it online.

* Coconut syrup:

Used as a sweetener, this syrup has a really rich taste, a little like caramel.  It is processed naturally from the freshly harvested sap from the coconut tree.It is an excellent healthy substitute for sugar and is nutritious, as well as having a low glycemic index (GI) of 35.