Cuteness score 10/10. Flavour score 10/10.
These Chocolate Coconut Snowballs are easy, scrumptious, can be made well ahead of your next gathering, and provide an option for guests who are avoiding gluten or dairy. They are simply a redesign of the yummy Chocolate Coconut Pops I made for Hallowe’en.
Mix the ingredients in a food processor, roll them in your hands, pop a candy cane in each, chill, then dip in melted chocolate. They’re a no-guilt indulgence as the base is made without refined sugar and simply consists of coconut, coconut oil, flavouring and honey. The candy cane is optional, of course, but it’s awfully cute.
Chocolate Coconut Snowballs--Gluten-free and Dairy-free
- 2 cups unsweetened shredded coconut
- 1/4 cup honey
- 1 tbsp coconut oil, melted
- 1 tsp pure almond or vanilla extract
- 1 cup dark chocolate, melted (8 oz) for coating
- 2 tsp coconut oil, melted
- 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 roll 1 inch diameter balls in your hands.
- Insert a mini candy cane in the center and chill.
- Melt chocolate over (not in) simmering water, Remove from heat and stir in coconut oil.
- Dip the chilled pops in the melted chocolate, let the excess chocolate drip off, and place on a parchment paper-lined baking sheet. Store in the refrigerator.
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