- 2 cups of desiccated coconut
- ½ cup coconut oil melted
- 1/3 cup coconut cream
- 1 tsp vanilla bean paste
- 1 Tbsp coconut flour
- 1 Tbsp lucuma powder
- 2 Tbsp coconut sugar
- 2 tsp maqui berry powder (optional)
- 50g cacao butter
- 2 Tbsp cacao powder
- 1 Tbsp coconut sugar ground into a fine powder with a mortar and pestle (or natural sweetener of choice)
- coconut chips to decorate (optional)
Place all the ingredients for the filling into a food processor and process until well combined. Form mixture into 12 balls and place into the freezer for around an hour.
To make the chocolate coating, begin by gently melting the cacao butter in a double boiler. Add in coconut sugar or preferred sweetener, and mix to combine. Once completely melted take off the heat and add in cacao powder, and mix well.
Take coconut balls out of the freezer and dip into the chocolate mixture. Ensure the filling is completely covered (a fork is quite useful).
Once the first layer of chocolate has set drop back into the chocolate mixture again for a second coating. After the second coating decorate with coconut chips if using.
Once set place into an air tight container and keep in the fridge for 1-2 weeks. Best eaten at room temperature.