I really don’t know the connection between coconut cream and Easter, but I’m not one to argue when I am given the opportunity to eat a little treat combining coconut and dark chocolate. My husband and I decided that we were going to try to limit our added processed sugars (so long, Pepsi!) because we’re obviously not able to eliminate them completely. There is added sugars in everything! But – I’ve learned something. I am completely addicted to that crap. Yes. You heard me. Addicted. To sugar in general. To sweets in general. This became obvious when I had a huge bag of leftover chocolate chips from Christmas and I kept sprinkling chocolate chips on everything – my oatmeal, my “apple nachos”, my peanut butter and banana quesadillas. Everything had a little “sprinkling” of chocolate. I needed to use that chocolate for something that I could treat myself with after dinner… not make an entire new food group out of.
Since I haven’t bought white sugar in thee longest time, I wanted to make Easter treats that used the addition of either honey or maple syrup (but honestly, chances are if something says to add maple syrup, I sub that out for honey because maple syrup is just too darn expensive for me to go through it like that). I turned to the ever – trusty Pinterest site and found a cleaned up version of coconut cream balls and peanut butter eggs (the peanut butter eggs recipe will be posted the middle of next week). Super stoked! So I made both of them in an afternoon, and have been enjoying a treat each evening after dinner. I’m still probably over-doing it, but it’s a work in progress!
Coconut Cream Balls
makes around 2 dozen balls, depending on the size you roll them
- 1 1/2 c unsweetened coconut
- 1/4 c coconut flour
- 1/3 c coconut cream (the cream from a can of chilled coconut milk)
- 1/4 c coconut oil (melted) + 1/2-1 tbsp coconut oil for chocolate coating
- 1/2 c honey
- 1 1/2 tsp vanilla extract
- 1 c dark chocolate chips (I recommend a grain sweetened brand like Sunspire)
Combine the shredded coconut, coconut flour, coconut cream, coconut oil, honey and the vanilla extract. The mixture will be soft but you should be able to roll into balls. Place in the freezer for about 30 minutes until firm. Melt the chocolate either in the microwave or in a double boiler. Add the coconut oil 1/2 tbsp at a time until it gets to a thin enough consistency to dip. Place in the refrigerator for an additional 30 minutes to firm up and then store in refrigerator.