Ingredients
220 g blanched almond butter
1 tbsp yacon syrup
1 tpsp cocoa (you can add more if you prefer them to be really dark)
1 tsp pure vanilla powder
pinch of salt
1 – 1 and 1/2 cup grated coconut
40 g 85% cocolate to for coating, optional
Method
Add everything apart from the grated coconut into a big bowl and blend well until there are no lumps.
Then add in the grated coconut. You can add more coconut if you like the balls to be really stiff. I use my hands to properly kneel them.
Form into balls and roll in grated coconut or coat with melted chocolate.
Freeze the balls and serve right out of the freezer. However, they are nice as well when thawed.
One of the best thing about this recipe is how flexible it is. I’ve tried using more – and less – of almond butter, coconut and cocoa. Still the coconut balls always work and are really tasty.
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