The other day, while doing some work on the land, I was gifted a delicious chocolate Mound like treat made by my friend Kara. It was perfectly coconutty with just the right amount of chocolate surrounding it. Before I had time to ask for the recipe, I was home craving more and came up with this. I added a touch of rose and used coconut butter, which made the filling a bit denser then Kara's.
Feel free to omit the rose and maybe double the batch just for safe keeping!
Chocolate Dipped Coconut-Rose Balls
For the Filling
- 1 cup (about 3 ounces) shredded coconut
- 1/4 tsp vanilla powder
- 2 Tbsp lucuma powder
- 2 Tbsp Rapadura
- 1/4 cup raw honey
- 1/4 cup coconut butter
- 1 Tbsp melted coconut oil
- 4-6 drops rose essential oil
- pinch of sea salt
For the Chocolate
- 4 ounces of cacao paste or bakers chocolate (You can even use an organic dark chocolate bar. If so, omit the cacao butter and stevia.)
- 3/4 ounce cacao butter
- a pinch or 2 of stevia
- Add the shredded coconut, vanilla, lucuma, Rapadura, and salt to a food processor, then pulse to combine. Add the coconut butter, pulse to combine.
- Pour in the honey, melted coconut oil, and rose essential oil. Continue to process until well combined.
- By hand or with a scooper, make 12 even balls. Place on a parchment lined baking sheet and once all are rolled, stick in the fridge to cool for 15 minutes and firm up.
- While the coconut mixture cools, melt the cacao paste or bar and in a double boiler over medium heat. Once the paste is melted, stir in the cacao butter and stevia. whisk to incorporate the mixture well. Keep warm.
- One by one, drop the coconut rose balls into the chocolate then use a spoon or fork to pick them up, drain out the excess chocolate then lay carefully on the same baking sheet.
- Once all are complete, place back into the fridge to solidify.
- Before serving let them warm up just a bit. Enjoy!