Low-Sugar Chocolate Coconut Balls

Low-Sugar Chocolate Coconut BallsIngredients:

  • 1 high quality chocolate bar with the highest cocoa content you can find (approximately 3.5 ounces). For a lower sugar content, use unsweetened baking chocolate and add stevia or xylitol to suit your taste.
  • 3 tablespoons organic coconut oil
  • ¼ cups organic coconut milk at room temperature
  • 1 teaspoon organic almond extract (vanilla works too!)
  • Cocoa, shredded coconut, or finely chopped nuts for coatings

Instructions:

  1. Melt the chocolate either in a double boiler or in the microwave. Melt the coconut oil separately.
  2. Combine the chocolate and coconut.
  3. While the mixture is warm, mix in the coconut milk and almond extract.
  4. Freeze the mix for 2 to 4 hours, then let thaw for 5 minutes.
  5. Scoop out about a tablespoon of the mixture and form into a ball. You can use a melon baller, too.
  6. Pour your coating onto a plate and roll the ball until it is covered.

Enjoy!


Adapted from Ancestral Chef.

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Comments
  • These chocolate coconut balls sound delicious! Thanks for the recipe!

  • Depending on the size of the ball, it makes 12 to 18.

  • carrie

    Hi Wanda,

    They don’t need to be frozen, but keeping them cool helps them keep their shape. The coconut oil will melt if they get too warm, making them soft.

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