INGREDIENTS:
Gluten Free & Dairy Free:
- 250gm dark chocolate block
- 250ml coconut cream
- 1 cup shredded/dessicated coconut
- 3/4 cup ground almonds
Gluten Free:
- 250g dark chocolate block
- 250ml cream (not light cream)
- 50g butter
- 1 cup shredded/desiccated coconut
- 3/4 cup ground almonds
Topping Options:
- 3/4 cup pistachio nuts, processed or finely chopped
- 1 cup coconut processed
- 1/4 cup cocoa
- 1 packet freeze-dried raspberry or plum powder
METHOD:
Break the chocolate up into very small pieces (big lumps won’t melt properly). Place it in a heatproof bowl. Plop the butter in if you’re using it.
Mix the almond and coconut into the chocolate mixture and leave in the fridge for a few hours until it’s firmed up enough to roll.
Spoon out mixture and roll into smooth balls. Place the balls on a tray lined with baking paper and pop in the fridge for 10 minutes to firm up again. Once firm enough roll individual balls around in a bowl of your choice of topping.
Keep them in the fridge and then plate them up when you’re ready to serve them.
These are a yummy but rather guilt-free treat, and ideal as a gift or when guests pop over during the festive season.
They're quite rich and have a fudgey texture, however using only dark chocolate they're not overly sweet, and you can choose the percentage of dark chocolate you use depending on your sweet preference.
These keep in the freezer for about a month, but will last in the fridge for a few days. Yum yum!
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