These raw chocolate coconut balls are a great shelf-stable dessert. They’re super filling, crunchy on the outside but soft on the inside, and not too sweet. Made without processed sugar (but with maple syrup), they’re also gluten-free and vegan. They do require a dehydrator, though.
Ingredients:
- 3 cups dried, unsweetened coconut flakes
- 1 1/2 cups cocoa powder
- 1 cup maple syrup
- 1/3 cup coconut butter or oil
- 1 T vanilla extract
- 1/2 teaspoon sea salt
Instructions:
At home: In a large bowl, combine all the ingredients and stir well to combine. You can also use a standing mixer with the paddle attachment. Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto dehydrator screens. Dehydrate for 18-24 hours at 115 degrees F until crisp on the outside and chewy on the inside.
