Easy No Bake Chocolate Coconut Balls Food

NO BAKE CHOCOLATE COCONUT SNACK BALLS

Steps:

• Add the coconut, coconut oil, and peanut butter to a food processor and pulse a few times to incorporate all of the ingredients. Add the vanilla and salt and pule a few more times until a sticky "dough" is formed.
• Place the food processor in the fridge for 10 minutes to firm up the mixture. Place a piece of parchment paper on a baking sheet. Using about 1 tbsp at a time, roll the mixture into evenly sized balls and place them on the baking sheet. Keep the balls in the refrigerator to firm up, and store, or before dipping in chocolate.
• In a glass measuring cup, melt the chocolate with the coconut oil in the microwave on high, in 30 second increments until smooth. Use a fork or dipping spoon to dip the balls in chocolate, shaking off the excess, and placing back onto the parchment paper until the chocolate is set. Alternatively, after dipping, roll the ball in shredded coconut or chopped peanuts.

NO-BAKE DARK CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl, combine maple syrup, coconut oil, and vanilla. Mix it together with a spatula or with your hands. I found it easy to rub the ingredients in between my fingers to make sure that the coconut was covered evenly.
• Get a baking sheet to place your coconut balls on. Line with wax paper or foil to make clean-up easier. Using your hands, gather a small amount (ping-pong sized) and squeeze hard to form the coconut balls. I ended up with 18 balls.
• Place the coconut balls in the freezer for about 10 minutes or until firm.
• Double-broiling method. Using a pot, fill the pot with 1-2 inches of water. Heat until broiling. Place a metal bowl on top of the pot and add the chocolate. As the chocolate melts, stir the chocolate to help with the melting process. Carefully remove the bowl of melted chocolate off the pot as it will be hot.
• Using a large (soup) spoon place a coconut ball in the chocolate until the ball is completely coated with chocolate. Remove the ball from the chocolate and place on a lined baking sheet.
• Place in the freezer for 10 minutes until the chocolate is hardened. Take out the freezer and enjoy!

CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl combine confectioners sugar with coconut and condensed milk.
• Shape the mixture into 1-inch balls and place onto a pan lined with wax paper. Place in refrigerator until firm.
• In a microwave-safe glass bowl, melt the chocolate chips with shortening, removing to stir once or twice until smooth.
• Dip each ball into the chocolate allowing the excess chocolate to drip off. Place the chocolate balls onto the waxed paper; let stand until set. Store in refrigerator.

NO-BAKE CHOCOLATE BALLS

Steps:

• Cream butter sugar, cocoa, vanilla and coffee.
• Add oats and mix with wooden spoon until blended.
• Shape into bite-sized balls; roll in coconut.
• Refrigerate to chill; store in refrigerator.

NO BAKE COCONUT BALLS

Steps:

• Melt 1/3 cup butter in a medium saucepan over low heat.
• Remove from heat, and stir in 3 tablespoons water and vanilla.
• Combine powdered sugar and milk powder; stir 1/2 cup at a time into butter mixture until smooth.
• Stir in coconut.
• Shape into 1-inch balls, and place on ungreased baking sheets.
• Chill 20 minutes.
• Place chocolate morsels in a small zip-top freezer bag; seal.
• Submerge in hot water until chocolate melts.
• Snip a TINY hole in one corner of bag, and drizzle chocolate over coconut balls.
• Store in refrigerator.