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- Coconut fresh finely grated 90g
- Dark chocolate 30g
- Coconut oil 1/4th tsp (1.2ml)+1/4th tsp(1.2ml)
- Stevia/erythyritol (ur choice of sweetner)
In a hot pan, dry roast finely grated fresh coconut until bit dry (not fully dry) for 5 mins.
Add 3ml coconut oil, stevia and erythyritol. Mix thoroughly on low heat only for 5 mins.
Switch off and let the mixture is warm enough to touch with hand.
Bring together the mixture with hand and make round balls. (For the above quantities mentioned, made 8 coconut balls each weighing ~ 8g)
Keep them in fridge for 5-10mins till set.
Melt the dark chocolate by double-boiler method. Add other 1/4th tsp in melting chocolate. And mix well.
Switch off. Take the coconut balls from refrigerator and roll them till coated well.
Place each rolled coconut ball on a parchment paper and refrigerate for 2 hours till set.
P.S Macros mentioned are per piece.