These easy vegan coconut balls covered in chocolate with good chocolate ruffles are completely dairy, gluten-free and do not contain pure sugars. And I heard people say they know better than the "real" reward! Want to try them out? Let's go!
Imagine a homemade chocolate layer?
No problem! If you feel more comfortable with the slightly less sweet and raw variety of chocolate coating, you can combine the following ingredients in a low-heat pot:
1/4 cup crushed butter cocoa
1/3 cup crushed coconut oil
1/3 cup cocoa powder
3 tablespoons of maple soup (or any other liquid sweetener such as coconut flour, rice or agave)
I recommend that you make two layers so as to be as close as possible to the actual reward.
It is very easy and you do not need equipment! (proof: I did it in my pupils' kitchen with the most horrible equipment and low-quality bread). No sophisticated ingredients are required unless you call elegant coconut oil.
And last but not least ...
The sense of chocolate you get in your mouth is so intense, rich and decadent, and the filling is extra coconut because of the triple strength of coconut oil, coconut and coconut milk.
2 cups of dried coconut
¼ cup almonds (optional but gives a special flavour)
½ cup of coconut oil, melted
⅓ cup of coconut milk with a lot of fat
¼ cup agave syrup (the coconut flour or maple syrup will also work, but the colour will look darker)
1 tablespoon vanilla extract
6 oz / 170 g of raw chocolate (I recommend "Ombar" for this recipe!)
In a medium bowl, add coconut, coconut oil, ground almonds, coconut milk, agave syrup and vanilla.
Combine until it sticks. You should be able to form balls.
If the mixture feels very fragile, add a coconut milk dip, if it is too sticky and moist, add more coconut and almond.
With the help of your hands, cast the mixture into balls and place them on a baking sheet prepared and covered with parchment.
Freeze for at least 1 hour or overnight.
Melt the chocolate in a heat-insulated container over a pan full of boiling water. (or microwave)
Place the ball in a large spoon and immerse it in the pan with the melted chocolate until it is covered.
To get a thick layer of chocolate around, repeat this procedure twice, but always make sure that the first layer has cooled before sinking it again.
Garnish with grated coconut and cool until it stabilizes.