Coconut Bite Balls Food

HEALTHY 2-INGREDIENT COCONUT BITES

Steps:

• Place 1 1/2 cup of the shredded coconut into a food processor, pulse a few times and process for about 6 minutes until you get a white paste which will appear smooth but will have a slightly grainy texture. Scrape the walls of the food processor bowl with a spatula as needed. Refer to the blog post for the step-by-step photos and instructions.
• Transfer the paste to a bowl. Add the remaining 1 cup of the shredded coconut and mix until combined.
• Cover a cutting board or baking sheet with parchment paper.
• Scoop about a half of the coconut mixture onto the silicon ice cube tray.
• Press the mixture into each cell using your fingers.
• Add the rest of the coconut mixture.
• Distribute the mixture equally between the cells and press tightly. Place the ice tray in the fridge for about 2 hours.
• Once the coconut bites firm up, start gently bending the ice tray to loosen them up until they pop out. Refer to the blog post for the step-by-step pictures
• Place the bowl with the coconut mixture in the fridge for about 15 to 20 minutes.
• To shape coconut bites, scoop the coconut mixture with a measuring spoon which is 1/2 tablespoon in size. Press the mixture firmly into the spoon with your thumb, and pop out the coconut bite. They will have a shape of half a ball. Place the coconut bites on the parchment paper with the flat side down. Once you are done shaping all coconut balls, place them in the fridge for about one hour until firm.
• Make the coconut paste.
• Mix the coconut paste with the rest of the shredded coconut to make the coconut mixture.
• Shape the coconut mixture using the preferred method.
• To toast the shredded coconut, pour all the shredded coconut onto a skillet and start warming it up over medium heat. Make sure to always stir the coconut with a wide wooden spoon. After about one minute, the coconut will become fragrant and will start changing color. Toast the coconut until golden brown for about 5 minutes. Once the coconut is toasted, transfer it on to a plate right away (it will continue toasting and might burn if left on a hot skillet.) Let the coconut cool a little bit and then pour it into the bowl of a food processor.
• Make the coconut paste.
• Mix the coconut paste with the rest of the coconut.
• Shape the coconut bites.
• Make the plain or toasted version above.
• Melt the dark chocolate. Dip the coconut bites half-way into the melted chocolate or, using 2 forks, dip them fully into the chocolate to cover. Place the chocolate covered coconut balls back on the parchment paper. Once all coconut balls are covered in chocolate, place them in the fridge. Refrigerate for 1 to 2 hours until chocolate is set.

HEALTHY VEGAN COCONUT BLISS BALLS

Steps:

• If using homemade shredded coconut, then you can find out how to make it on my blog. Alternatively, use unsweetened desiccated coconut and begin by mixing the coconut with the condensed coconut milk until thoroughly combined.
• Form this mixture into coconut balls and leave to chill in the fridge (use my images for size reference).
• Meanwhile, melt the dark chocolate and dip each coconut ball into it. You can use whatever method you prefer. However, I like to use wooden skewers to dip the balls into the chocolate and then leave to dry on a wire cooling rack. Leave a piece of baking paper underneath to catch any chocolate drippings.
• Chill once more and enjoy!

EASY CHOCOLATE COCONUT BITES

Steps:

• Line a mini muffin tin with paper liners if you're making the chocolate coconut cups.
• Whir coconut in a blender or food processor until very finely ground.
• Add honey, coconut oil, and extract. Process until well mixed.
• Remove from processor bowl and press 1 tablespoon into the bottom of each mini muffin cup OR pinch together and roll into balls.
• Melt chocolate chips over, not in, boiling water. Stir in 2 teaspoons coconut oil.
• Spread the chocolate evenly over the coconut layer. Sprinkle with chopped nuts and flaky sea salt or coconut. Return to refrigerator to chill OR dip chilled balls into melted chocolate using two forks. Chill chocolate covered balls on a parchment paper lined baking sheet.

COCONUT BALLS

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
• Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.