Categories: desserts
Ingredients
- 2 cups unsweetened coconut flakes
- 1/3 cup liquid sweetener (agave, maple syrup, corn syrup, etc.)
- 1/4 cup powdered sugar
- 2 tablespoons coconut oil (could substitute butter, shortening, or coconut butter)
- 1/4 teaspoon salt
- 7.5oz bittersweet chocolate, melted (a little under 1 cup if using baking chips)
Directions
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Mix together the unsweetened coconut, liquid sweetener, and salt. Toss until it’s entirely and evenly coated.
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Add in the powdered sugar and mix again.
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Melt the coconut oil or butter if it’s not already in a soft state and add that in and mix.
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Using the area between your 4 fingers and palm, mold the coconut mixture into a cylinder about 2 inches long and 1 inch thick.
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Put these onto a lined baking tray and freeze for 10 minutes or so until they harden.
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While the middles are freezing, melt the chocolate over a double boiler or in the microwave to a soft and smooth consistency.
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One at a time, roll the coconut fillings in the chocolate until they’re completely covered and put them on a wire rack to dry. Repeat for all of the coconut centers.
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Store in a container in the refrigerator for up to 2 weeks.