Chocolate Coconut Cream Balls

Chocolate Coconut Cream Balls Recipe

photo by recipe author

Servings: makes 24-30
Preparation Time: 30 minutes/1-2 hours refrigeration

1/2 cup finely chopped cashews (toast 1/2 of them for deeper flavor)
1/4 cup finely chopped Brazil nuts or almonds
1/2 cup coconut cream concentrate, softened or melted
2 tablespoons raw honey
2 teaspoons almond extract
2 cups finely shredded unsweetened coconut
1/4 teaspoon stevia powder
12 ounces dark chocolate
2 tablespoons virgin coconut oil

Combine nuts, coconut cream, honey, almond extract, coconut, and stevia in a bowl. Refrigerate mixture until firm. Form into 3/4-1 inch balls. Set on a parchment-line tray in the refrigerator.

Melt chocolate and coconut oil in a bowl set over boiling water. Dip balls into the chocolate and set on the tray to dry. Store tightly covered in the refrigerator.

Recipe submitted by Charlene, Wareham, MA

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Published on December 31, 2012

(2 votes, average: 5.00 out of 5)

4 Comments

Charlene January 17, 2013 at 3:54 pm - Reply

I would add a tbsp at a time, up to 2 or 3 and continually check the sweetness and how well the mixture sticks together; you could also mix in some liquid sweetener if it starts getting too dry. Remember to refrigerate it though–that is what firms it up the most.

Janet January 15, 2013 at 9:02 pm - Reply

How much sugar should I use instead of the stevia powder?

Charlene January 5, 2013 at 3:25 pm - Reply

yes, I’d say so. I would’ve loved to have had macadamia nuts when creating this. Brazil nuts offer great nutrition though.LEt me know how they come out.

Jan January 3, 2013 at 10:43 am - Reply

May macadamia nuts be used in place of the cashews, brazil, & almonds?

Chocolate Coconut Cream Balls