Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES
Makes 16–18 balls
Low carb and very low in sugar but still able to help with the sweet cravings, I sweeten mine with maple syrup, 1–2 tbsp is plenty, but you can switch this out for other sweeteners like monk fruit, yacon or xylitol.
2½ cups desiccated coconut
1–2 tbsp maple syrup
1 tsp vanilla extract
¼ cup coconut oil, melted
½ cup coconut cream*
150g dark chocolate (70% cocoa or more)
1 tbsp coconut oil
Mix together the coconut, maple syrup, vanilla, coconut oil and cream and mix well. Roll tablespoonfuls into balls and then chill until firm.
Melt the chocolate and coconut oil together. I do this in a glass bowl in the microwave. Chop the chocolate into small pieces and heat on high for max. 1 minute, then stir until smooth.
Dip each ball into the chocolate before setting on baking paper.
Once set, store in an airtight container in the fridge.
*Place the coconut cream in the fridge for a few hours prior so you can scoop out the thick cream only.