Coconut Bliss Ball
In This Recipe
Monk Fruit with Erythritol - Golden
Ingredients
- Unsweetened shredded coconut, 1 cup (plus extra for rolling)
- Raw almonds, ½ cup
- Almond butter, ¼ cup (or cashew butter for a milder taste)
- Melted coconut oil, 2 tablespoons
- Monk Fruit In The Raw, 2 tablespoons
- Pure vanilla extract, 1 teaspoon
- Sea salt, ¼ teaspoon
- Unsweetened coconut milk, 1 tablespoon (if needed for binding)
- Almond extract, ½ teaspoon (optional, for enhanced flavor)
- Dark chocolate, 3 ounces, melted
Preparation
- Step 1
In a food processor, pulse almonds until finely ground but not turning into almond butter. Add shredded coconut, almond butter, coconut oil, Monk Fruit In The Raw, vanilla extract, sea salt, and almond extract if using. Blend until the mixture begins to form a dough. If the mixture feels too dry, add coconut milk and blend again. The mixture should be slightly sticky and hold its shape when pressed.
- Step 2
Using a spoon or small cookie scoop, roll the mixture into bite-sized balls. Roll each ball in additional shredded coconut for texture and a decorative touch. Arrange on a parchment-lined tray and refrigerate until firm.
- Step 3
In a microwave or using a double boiler, melt the sugar-free dark chocolate until smooth. Use a spoon or piping bag to drizzle the melted chocolate over the chilled bliss balls. Let the chocolate set before serving.
- Step 4
Enjoy immediately or store in an airtight container in the fridge for up to one week. These can also be frozen for long-term storage.
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