Hedgehog and Pseu..
I have put this on here before..lovely to have one or two Only with a cuppa….lol..from a healthy website..
DARK CHOCOLATE COCONUT BITES..
They are very tasty and you have to control yourself..
Anyone who likes coconut…like a bounty bar..
Definitely a recipe keeper..
This recipe makes hard work of it…my way was much easier…my silicone sweet mould was £1 from one of the cheap shops…it has 18 holes..I shall be buying another to make it easier….
I used maple syrup this time, the honey gives it a different taste apparently…
DARK CHOCOLATE COCONUT BITES..(pinchofyum.. healthy website)
dark chocolate coconut bites
★★★★★
4.8 from 44 reviews
Prep Time: 20 mins
Cook Time: 10 mins
Yield: 18…..130 cals
My Yield ..46….47 cals
( I made 46 but I put them into a silicone sweet mold, about as big as a large marble, mine were 47 calories each.)
DESCRIPTION
These dark chocolate coconut bites look like cute truffles and require just four ingredients. 130 calories of natural goodness…to their recipe.
INGREDIENTS
2 cups dessicated coconut
4 tablespoons honey or maple syrup
5 tablespoons coconut oil
1 teaspoon vanilla
4 ounces dark chocolate for melting or milk chocolate ( I used double as smaller bites used more)
INSTRUCTIONS
Pulse the coconut in a blender or food processor until the texture becomes like thick flour. Transfer to a bowl and add the honey or maple syrup, coconut oil, and vanilla. Stir until a thick paste forms.
Using your hands, squeeze the mixture into about 18 small balls. I found that rolling was difficult because they weren’t sticky enough, but I was able to shape them into balls by first squeezing them in my palm a few times (you’ll get some oil on your hands), and then gently shaping it from an oval into a round ball. Place the coconut balls in the refrigerator for about 30 minutes or until firm. I could tell that mine were ready because there was a small white ring of solidified coconut oil around the base of each ball.
Melt the chocolate slowly and gently until smooth and spreadable. We don’t have a microwave, so I had the best results melting this in a stainless steel bowl placed in a hot oven for about 10 minutes.
Lay out a sheet of wax paper. Using two forks, roll each coconut ball in the chocolate until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off the fork. Gently nudge the chocolate covered ball onto wax paper and chill until the chocolate has hardened. Store in the refrigerator. Can freeze.
NOTES
It’s very important to use coconut oil because other oils won’t harden like coconut oil, and that hardening is what holds the shape together..
MY METHOD ..Easier than above….
I put everything in a glass bowl, broke the solid coconut oil down with a knife into the mixture, with fingers make into like breadcrumbs ( like pastry)…put into mould so it’s full and press down gently but not too much pressure. Put in fridge for 30 mins or freezer for 15 mins, roll into the melted chocolate until covered…put onto greasepoof paper in fridge for the chocolate to go hard.
When hard put in a plastic box with greasepoof paper on each layer. Store in fridge..
They are very tasty and you have to control yourself..enjoy
Jean x
2:40 pm
11 Oct 17