Servings: 12 chocolates
Calories: 70kcal
Cost: $8.00
Equipment
- Small mixing bowl
- Saucepan for water bath
- Spoon or spatula for stirring
- Flat plate for shaping
- Coconut flakes for rolling
Ingredients
- 2 tablespoons coconut oil melted
- 4 tablespoons shredded coconut
- 1 tablespoon cashew butter
- 4 tablespoons maple syrup
- 1 pinch bourbon vanilla extract
- 1 drop rum aroma (optional)
- 3-4 tablespoons coconut flakes for rolling
- 12 whole almonds
Instructions
- Melt the coconut oil, shredded coconut, and cashew butter together in a small bowl over a water bath.
- Stir gently until the mixture is smooth and well combined, then remove from heat.
- Stir in the maple syrup, vanilla extract, and rum aroma.
- Chill the mixture in the fridge for 1–2 hours.
- Once chilled, knead a teaspoon of the mixture briefly between your fingers to soften it.
- Press a whole almond into the center and roll the mixture into a smooth ball.
- Repeat until all the mixture is used up.
- Roll each ball in coconut flakes until fully coated.
- Place the finished chocolates on a plate.
Notes
These chocolates are customizable; adjust the sweetness with extra maple syrup or the coconut flavor with more coconut flakes. For a richer taste, lightly toast the coconut flakes before rolling the chocolates. Store in an airtight container in the fridge for up to two weeks or freeze for up to three months. Avoid placing them near strong-smelling foods in the fridge to preserve their flavor. For an elegant presentation, serve on a platter garnished with mint leaves or in mini cupcake liners. Enjoy!
Nutrition
Calories: 70kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Potassium: 10mg | Fiber: 1g | Sugar: 2g | Iron: 2mg
Tried this recipe?Let us know how it was!