Coconut flakes enriched with coconut oil and lightly sweetened with honey is frozen into “snowballs” and then covered with chocolate. Decorated with coconut flakes or sprinkles these delicious little festive morsels are a fun treat anytime of the year, but especially fun during the winter. And yes, “Mound” lovers will enjoy this treat!
My 6-year-old informed me that I should definitely make these for Christmas. I just might. Aria promptly ate her whole one, smearing chocolate all over herself in sublime enjoyment. I think my girls are happy.
I got the idea from an expensive box of coconut balls covered with chocolate sold at my local store for Christmas. A quick look at the ingredients showed that it was full of corn syrup and other undesirable ingredients. They are so simple to make at home with more nourishing ingredients.
This is a great recipe to use raw honey in (you may need to heat it just enough to liquefy). If you are on a strict gluten and diary-free diet make sure that you buy appropriate chocolate chips! Many contain traces of gluten and/or dairy. Buy bittersweet for less sugar and more antioxidants too!
If you are tempted to eat all ten of your snowballs at once, why not check out my post over at mnn.com about gluttony? I take a different viewpoint on this topic for the Holidays.
Chocolate Covered Coconut Snowballs- Makes ten
1 cup of fine, unsweetened coconut flakes (not de-fatted)
3-4 tablespoons honey
2 tablespoons gently melted coconut oil
Heaping 1 cup of bittersweet chocolate chips (use gluten and dairy-free, if needed)
Scant tablespoon of coconut oil
Extra coconut and/or sprinkles, as desired
1. In a small bowl combine the coconut flakes with the coconut oil. Stir in enough honey to make the mixture stick together when gently pressed into a ball. How much honey you need depends largely on the coconut flake brand you use and how fine the coconut flakes are. For some reason, some brands are drier and need more honey to help them stick together. I used 3 tablespoons this last time and they were “just” sticky enough to form a ball.
2. Form into ten balls, and place on a cookie sheet covered with parchment paper. Freeze until hard (about an hour)
3. In a double boiler (or heat proof bowl set over a small pan) over low, simmering water, melt the chocolate chips, stirring constantly and avoiding any steam getting into the chocolate. Remove from heat as soon it is melted. For a smoother chocolate, stir the coconut oil into the melted chocolate. It will make a smoother looking chocolate, but it will also melt more easily once hardened.
4. Cover each frozen snowball with the melted chocolate (either drop into the bowl and gently roll around, or place on a fork and pour chocolate over it, allowing the extra to fall back into the bowl). Sprinkle with coconut flakes or sprinkles as desired. Refreeze until the chocolate hardens (about one hour).
5. Enjoy! You can keep in the refrigerator or freezer for at least a week.
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