The little balls cacao coconut… concentrated pleasure!
Tasty raw food recipe!
Ideal for a beautiful heart of Valentine’s Day!
Ingredients for 35 or 40 small cocoa coconut raw, milk-free, lactose-free, gluten-free, egg-free balls!
– 200 g. grated coconut,
– 12 dates,
– 40 ml. water
– vanilla powder (optional)
Kitchen utensils used : Juicer
– 8 tablespoons liquid coconut oil (heated slightly in a water bath or on a radiator)
– 4 tablespoons unsweetened cocoa
– 10 tablespoons maple syrup, or agave syrup
Crush the dates in the extractor with the mashed cone (without holes), as well as grated coconut (or with a multi-purpose kitchen aid).
Mix the crushed dates with the crushed coconut and add a little water until you get a homogeneous rectangular shape. Cut the rectangle into 35-40 parts and form small balls with each share.
Or make a big heart:
Mix the liquid coconut oil with the cocoa and maple syrup and gently heat the ingredients until a homogeneous mixture is obtained.
Cocoa coconut balls:
Plant a small wooden pick in the coco balls and soak them in the coating, cover the whole coconut ball with a spoon full of coating.
Put the cocoa coconut balls in the fridge so that the coating hardens (even if we already want to taste…!)
These little balls can be a tasty snack in the morning or in the afternoon.
They can deliciously enter into the composition of a “gourmet plate” of miniature desserts, accompanied by a hot beverage like this delicious hot chocolate, and like this steamed cake chocolate hazelnuts during your festive meals (Valentine’s Day for example!)…
I thank Marion Eberschweiler for the inspiration I found for my little cocoa coconut balls in her video about the raw bountys: Bounty-inspiration-balls-cocoa-coco.
What about you? How do you like your cocoa coconut delicacies?
Share your tips in the comments!