RECIPE OF THE MONTH – AUGUST

Cherry bliss balls…?
Ingredients
Filling
1 1/4 cup unsweetened shredded coconut.
1 tablespoon rice malt syrup.
1 tablespoon coconut oil, melted.
1 1/2 tablespoon coconut milk.
1 teaspoon vanilla powder or extract, optional.
1/2 cup raspberries (fresh or frozen).

Chocolate Coating
1 cup store-bought (85% or 90% dark) chocolate (
Directions

1. Line a baking tray with baking paper. Add all the filling ingredients to a food processor. Pulse until mixture comes together but still has texture. Roll tablespoons of the mixture into round balls, place on the baking tray and freeze for at least an hour.

2. Meanwhile, melt store-bought chocolate over a double boiler being careful not to seize the chocolate (or make the Basic Raw Chocolate*). Remove the coconut balls from the freezer and roll them in the melted chocolate so they are completely coated.

3. Place balls on a tray and sit in the fridge to set before serving.
Note

These balls will require refrigeration. You can also store them in the freezer for 1-2 months.