Tastes Like Cheating Coconut & Chocolate Fat Bombs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Tastes Like Cheating Coconut & Chocolate Fat Bombs1 1/3 cups Bob's Red Mill Unsweetened Macaroon Coconut (this is super fine flakes)1 cup Torani Sugar Free French Vanilla Syrup1/3 cup plus 1 tbsp. Coconut Oil2 oz. Scharffen Berger 70% Bittersweet Chocolate Bar
In a medium size bowl, microwave the syrup to a simmer. Stir in the coconut until well blended. Allow it to soak up the syrup for 30 minutes or so, stirring occasionally. Mix in the coconut oil. Press mixture into a silicone mold, distributing it evenly into each cavity. Place the mold into the freezer for about an hour, then pop the balls out. Melt the chocolate, being careful not to overheat it. Once fully melted, it should be thin enough for dipping. If you need it thinner, do not add water or any other liquid! It will cause your chocolate to clump up! You can add a tiny bit of butter or coconut oil to thin if needed. While the balls are frozen, dip just the bottom of each into the chocolate and place them upside down to allow the chocolate to set up. Once all of the balls have been dipped and are set, turn them over and cluster them together. Use any remaining chocolate to drizzle over the tops, then keep refrigerated in an airtight container. Enjoy!
If you don't have silicone molds, you should be able to use a cake or cookie pan lined with wax or parchment paper so you can lift out the coconut mixture. Just press the mixture in, then either spread the chocolate evenly, or drizzle it for a pretty effect. Refrigerate until set. Remove from the fridge and allow it to warm enough that you can cut it without causing it to break. Keep in the fridge.
Serving Size: makes 30 - 1/2 oz. treats
Number of Servings: 30
Recipe submitted by SparkPeople user TAMMY8395.
If you don't have silicone molds, you should be able to use a cake or cookie pan lined with wax or parchment paper so you can lift out the coconut mixture. Just press the mixture in, then either spread the chocolate evenly, or drizzle it for a pretty effect. Refrigerate until set. Remove from the fridge and allow it to warm enough that you can cut it without causing it to break. Keep in the fridge.
Serving Size: makes 30 - 1/2 oz. treats
Number of Servings: 30
Recipe submitted by SparkPeople user TAMMY8395.
Nutritional Info Amount Per Serving
- Calories: 58.0
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 2.5 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.5 g
- Protein: 0.4 g
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