A great wee snack that provides healthy fat.
Coconut Balls
Ingredients
- 150 g 85% dark chocolate (¾ cup)
- 60 ml cream (¼ cup)
- 50 g coconut (¼ cup) shredded (or desiccated)
- 1 Tbsp coconut oil (15g)
For Rolling
- 2 Tbsp slivered almonds (30g), toasted
- 2 Tbsp coconut (30g) shredded
Instructions
- With a large kitchen knife, cut the chocolate into small pieces.
- Bring the cream to the boil, add the chocolate and whisk.
- Next, add the shredded coconut and coconut oil and stir to an even mix. Set in the fridge for an hour.
- Roll the mix into balls the size of your own mouth and coat in slivered almonds and shredded coconut.
Notes
Transfer the balls into an airtight container and keep in the fridge for 1-2 weeks (if you don’t eat them first).
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published a year ago:
For more great recipes like this get the What The Fat? Cookbook.
Modern health pioneers are turning the food pyramid on its head replacing a low-fat focus to one that embrace the Low-Carb, Healthy Fat (LCHF) ethic as a means to achieving optimal health. What the Fat? shows how easy it can be to adopt the ketogenic lifestyle so you can lose weight and keep it off, deter inflammation, increase energy, and live better for longer.
Professor Grant Schofield, dubbed the ‘Fat Professor,’ is a respected public-health academic with 20 years of experience into leading the wave of change in how we think about our health, including how we exercise, sleep, play, and connect.
Dr. Caryn Zinn is a registered dietitian and sports nutritionist. With a Master’s in sports nutrition and doctoral studies in achieving sustainable weight loss, Caryn’s mission is to influence the dietetic profession to understand the potential of improved health benefits of LCHF nutrition.
Craig Roger is a classically-trained chef with Michelin-starred restaurant experience. Craig and his family are the founders of LOOP, New Zealand’s first restaurant to feature an LCHF approach to dining out in which carb-laden fillers are replaced with nutritionally dense ingredients.