Chocolate and Coconut Bliss Balls

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

15

Description

With a chewy and dense texture and a not-overwhelmingly sweet taste balanced with a hint of chocolate flavor, these Chocolate and Coconut Bliss balls are perfect to boost your energy.

Ingredients

• FOR THE COCONUT BALLS:
• 1-¼ cup Unsweetened Coconut Flake (unsulphured Preferred)
• ¾ cups Raw Almonds
• 2 Tablespoons Coconut Oil, Soft But Not Liquid
• 5  Pitted Dates
• 1-⅞ ounces, weight Sunwarrior Classic Plus Chocolate Flavored Protein Powder
• FOR THE OPTIONAL FROSTING:
• 1 Tablespoon Coconut Cream
• ¼ teaspoons Coconut Oil, Liquid
• 1 pinch Pure Stevia Extract Powder Or To Taste (I Use Now Brand)

• FOR THE COCONUT BALLS:
• 1-¼ cup Unsweetened Coconut Flake (unsulphured Preferred)
• ¾ cups Raw Almonds
• 2 Tablespoons Coconut Oil, Soft But Not Liquid
• 5  Pitted Dates
• 1-⅞ ounces, weight Sunwarrior Classic Plus Chocolate Flavored Protein Powder
• FOR THE OPTIONAL FROSTING:
• 1 Tablespoon Coconut Cream
• ¼ teaspoons Coconut Oil, Liquid
• 1 pinch Pure Stevia Extract Powder Or To Taste (I Use Now Brand)

Preparation

Combine and blend all of the coconut ball ingredients in a food processor. Pulse for a few times and use a spatula to scrape the batter on the side wall of the processor to help blending if necessary. Blend until well combined, approximately 3 minutes. The texture of the batter is somewhat sandy. Transfer the batter into a small bowl.

Take an appropriate amount of batter and press and shape to form a roughly 1-1/4” ball. Repeat until you’ve used all the batter. Place the bliss balls into a parchment paper lined dish and keep a 1” space between each ball. Cover the baking dish with a lid or plastic wrap and refrigerate 1 hour or until firm.

Meanwhile, combine all the frosting ingredients and refrigerate for 10 minutes until soft but not runny.

Put the frosting into a pastry bag or sandwich bag (see notes). Squeeze onto the bliss balls.

Notes:
1. Do not replace almonds with coconut flour, otherwise the balls will be very dry.
2. If you don’t have a pastry bag, fill the frosting into a sandwich bag. It will form a cone shape, like a filled pastry bag. Try not to warm up the bag of frosting with your hands. Cut a small tip off a bottom corner of the bag and then use as a pastry bag.

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