Chocolate and coffee… is there any better combo?
An easy, healthy dessert suitable for little chefs, help the kids make these for Mother’s Day and you’ll have one happy mama. Whether she’s health conscious or not, these will go down a treat. Mamas, you may want to bookmark this one…
You’ll find all of these ingredients at any health food store. This recipe makes 8-10 truffle-sized balls.
- ¾ cup desiccated coconut
- 2 heaped tablespoons smooth or crunchy almond butter
- 2 tablespoons coconut oil, melted in the microwave or on the stove (it may already be of liquid consistency though with the Hong Kong heat!)
- 2.5 tablespoons rice malt syrup (or honey)
- 1 heaped teaspoon instant coffee, mixed with a dash of hot water in a small bowl or mug
- 2 tablespoons cocoa powder
- Line a dinner plate or baking tray with baking paper, covering it with ¼ cup’s worth of the desiccated coconut.
- In a deep bowl, combine the almond butter, coconut oil and rice malt syrup. Mix well and then add the coffee; mix again.
- Add the remaining ½ cup of desiccated coconut and the coconut to the wet ingredients and mix until everything is well combined. If your almond butter is unsalted, you can add a tiny pinch of salt to the mixture.
- Using your hands, roll the mixture into 8-10 truffle-sized balls, placing each one on the lined, coconut-covered plate or tray. The mixture will be pretty sticky, but this is part of the fun!
- Roll each ball in the coconut ensuring they are evenly coated.
- Leave the balls on the tray, cover and refrigerate for at least an hour or until firm.
- Once they are ready, serve on a pretty dish before giving these to mum! Perfect with a cup of tea.
These will keep in the fridge for about a week, but I doubt they’ll last that long!
Happy Mother’s Day, Mamas!