Here's a healthy-ish bite sized treat to sweeten up your Easter week. I made a batch to keep in the fridge last week and they were the perfect sweet bite at the end of the night.
Chocolate Coconut Bites
recipe from Pinch of Yum
2 cups unsweetened shredded coconut
4 Tablespoons REAL maple syrup
5 Tablespoons coconut oil
1 tsp. vanilla
4 oz. dark chocolate for melting (I used Ghiradelli 60% cocoa chocolate chips)
In a food processor, pulse coconut until it's a thick flour consistency. Transfer to a bowl and add maple syrup, coconut oil and vanilla. Stir until you have a thick paste. Using your hands and a 1/2 Tbsp. as a scoop, form the mixture into balls. Place them on a baking sheet lined with parchment paper and stick them in the freezer for 30-60 minutes to let them firm up.
When you are ready to coat the coconut balls in chocolate, create a double boiler by placing the chocolate chips in a glass bowl sitting on top of a small saucepan filled with water. The water should not touch the bottom of the bowl as it sits atop the pan. Slowly melt the chocolate.
Using two forks, roll each coconut ball in the melted chocolate until completely covered. Roll them off of the fork and onto a parchment lined baking sheet. Let chocolate harden and store in an airtight container in the refrigerator.