Chocolate Coconut Balls
So if you take the refined sugar out, what do you use to replace it? There are some alternatives that work brilliantly.
Sometimes, for jam I use 'St Dalfour' or 'Clearspring organic fruit spread' in our house.
In this recipe, to replace the sugar I used Biona organic rice syrup which is a sweetner made from brown rice. It contains no fructose. You can find in well stocked health-food shops. It is less sweet than agave syrup but has a similar consistency. These delicious cocoa balls have been a smash hit with my friends and their kids. Super easy to make and to eat.
1 cup ground almonds
1 1/2 cups desiccated coconut
plus 1/2 cup for coating
2 tbsp cocoa powder
4 tbsp extra virgin coconut oil
4 tbsp organic rice syrup
1 tsp vanilla extract
a pinch of sea salt
Place all of the ingredients in a food processor and blend for 1-2 minutes, until the mixture starts to come together like a dough. Then roll small balls with your hands.
Place the rest of the coconut in a shallow bowl. Roll the balls in the coconut until they are well coated and place them on a plate.
Pop in the fridge for at least half an hour to set.
These will last 3-4 days, if they aren’t eaten up on day one!!