Ingredients:
½ cup organic pitted dried dates
½ cup unsweetened organic shredded coconut
1 bar (100gm) unsweetened 100% cacao baking chocolate, melted
1 teaspoon raw honey
½ teaspoon pure vanilla extract
*Makes approximately 12 chocolate covered coconut and date balls
Directions:
In a food processor, blend together the dates and shredded coconut. Shape the mixture into balls about 3/4-inch round. Place onto baking sheet.
*If the mixture seems to dry, add some coconut oil to add some moisture.*
To melt chocolate, place chocolate in the top of a double boiler over hot, but not boiling, water. Stir occasionally, until it is smooth and melted. When melted, add the honey and vanilla.
Dip each ball in the melted chocolate using 2 spoons to cover the ball completely with chocolate and remove when completely coated. Place coated balls on a baking sheet lined with a piece of parchment paper. Sprinkle each ball with shredded coconut. Refrigerate until firm. Store in airtight container in refrigerator.
*You can also add 1 tablespoon of 100% cacao powder to the date and shredded coconut mixture for a double chocolate version.
