Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 24
Some of you may prefer smaller pieces of coconut - you can grind the flakes in your food processor first. I found these taste better the day after they're made. They'll last for two weeks.
Ingredients
2½ cups unsweetened coconut flakes
1 cup shelled pistachios
4 egg whites
¾ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat the oven to 325°F. On separate baking sheets, toast the coconut flakes and the pistachios, watching carefully to catch them when they're golden brown. Cool, then coarsely chop the pistachios.
In a large bowl, whisk together together egg whites, sugar, salt, and vanilla until foamy. Add coconut and pistachios. Transfer to a heavy-bottomed saucepan. Cook over low heat for 15 minutes, stirring frequently, until mixture is very thick. It will smell rich and nutty, almost like chocolate. Remove from the heat and cool for 15 minutes. Using wet hands, shape into balls about 1½ inches in diameter and place an inch apart on parchment-lined sheet. (These won't spread.)
Bake at 325°F for about 25 minutes, until just golden brown. Cool on sheets for a minute, then transfer to a rack. Cool completely. These are even better made a few days ahead of time.
Coconut balls
CHOCOLATE COCONUT BALLS
PREP TIME
15 mins
TOTAL TIME
15 mins
These chocolate coconut balls are just like little bite-sized pieces of the Bounty bar: delightfully sweet and addictive. Minus the bad stuff of course.
Author: WIN-WIN FOOD
Recipe type: Dessert, Snack
Cuisine: Healthy, Vegan, Gluten-Free, Dairy-Free, Soy-Free, Paleo Friendly, Sugar-Free
Serves: 12-16
INGREDIENTS
For the coconut filling
1 cup (100g) shredded coconut, unsweetened
¼ cup - 6 tablespoons (50-75g) erythritol, xylitol or cane sugar* (I used the ¼ cup but go for the 6 tablespoons if you prefer the sweetness to come close to that of Bounty bars)
6 tablespoons (90g) creamed coconut
3 tablespoons (45g) applesauce (or more creamed coconut)
optional: pinch of salt (it helps bring out the sweetness)
For the coating
3-4 ounces (85-110g) high quality chocolate (use naturally sweetened if you can)
2 tablespoons (30g) creamed coconut (or coconut oil)
INSTRUCTIONS
Melt the 6 tablespoons of creamed coconut and mix with the remaining filling ingredients. You can do this by hand in a bowl or in a food processor (I'd vote for the latter because it's easier and you get a more compact mixture).
Form the mixture into bit-sized balls (if it's too soft, add more coconut, if too dry, add more creamed coconut or applesauce).
Pop in the freezer while you make the coating (this makes the dipping easier but you can also just leave the balls out on the counter if you want).
Melt the chocolate with the creamed coconut or coconut oil.
Take the chilled coconut balls out of the freezer, dip each in the chocolate coating (I like to do this using two forks) and set on a piece of parchment or wax paper.
Repeat until all of the balls are covered in chocolate and let harden (if you can wait that long :) ).
Enjoy!
NOTES
* Other granulated sweeteners such as coconut sugar will also work but add a bit of caramel flavor into the mix and alter the color slightly. If you prefer liquid sweeteners like maple syrup, you can try using ¼ cup of that instead but cut down on the applesauce and/or creamed coconut to make up for the added liquid. Alternatively, you can use the recipe for my healthy Raffaello (minus the almonds), which uses a liquid sweetener, for the coconut base.
Caramel Fudge Chocolate Bar
Prep time: 1 Hour
Cook time: 30 Minutes
Total time: 1 Hour 30 Minutes
Yield: 18 squares
A delicious dairy-free homemade caramel fudge chocolate bar.
Ingredients
Fudge Layer
½ cup cashew butter
⅓ cup honey or maple syrup
½ cup dark chocolate chunks
pinch of salt
Nougat Layer
½ cup ground almonds
⅓ cup tahini
2 Tbsp honey
Caramel Layer
8 medjool dates, pitted
2 Tbsp cashew butter
1 tsp vanilla extract
2 Tbsp coconut oil
pinch of salt
Chocolate Coating
1⅓ cup dark chocolate chunks (about 70-80% dark chocolate)
Fudge
In a double boiler or over low heat, melt the chocolate together.
Transfer to a mixing bowl and stir in cashew butter and honey.
Transfer to a parchment lined glass dish (about 8" x 10"- slight smaller than your standard 9 x12 Pyrex. You can also use a square dish). Press flat. You may want to lay a layer of parchment over top to really press out evenly.
Place in freezer to chill for 10 minutes.
Nougat Layer
In your food processor, combine ground almonds, tahini and honey until evenly mixed.
Remove tray from freezer and layer the nougat over top of the fudge. Return the tray to the freezer.
Caramel Layer
Place all ingredients in your high speed blender or food processor and mix until smooth.
Remove tray from freezer and layer the caramel over the nougat. Place back in the freezer for one hour.
Chocolate coating
Remove dish from freezer and let sit for 5 minutes to soften slightly.
Over a double boiler or low heat, melt chocolate chunks. Set aside.
Using a sharp knife, cut chocolate filling into even squares, or whatever shape you desire.
One by one, dip and roll in the melted chocolate and set on parchment paper. Repeat with each square.
Once complete, set in freezer for 30 minutes to harden.
Serve chilled.
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