Food is a wonderful thing. At it’s best, it is fuel, nourishment and joy. We all have stories around food however that are not so wonderful. This time of year, those stories of diet, restriction and even punishment can come up for many of us. At Namaste, we want to encourage a healthy positive relationship with food, our bodies and sense of self. So we are eschewing the typical January cleanse article and instead putting up a chocolate treat for you. It is simple, unprocessed, good for you and most importantly delicious. Take the time to enjoy the moments of preparing, making and eating what nourishes you body and soul. Let your intent be on receiving all the goodness of your food so that you have the energy and vitality to go on and make this your year.
These chocolate covered balls of coconut goodness are a grown up version of a Bounty bar. Chock full of coconut flavour, just 5 ingredients and so easy to make.
For the filling. Simply add the dessicated coconut, coconut cream, sea salt and maple syrup into your food processor and blitz for 3 minutes or until combined. (You can either whip it up in a bowl using a spatula also if you don’t have a food processor to hand). You want it to become a thick sticky mixture that holds together.
Line a baking tray with parchment paper . Using your hands form the mixture into approx. 4cm balls. This recipe makes 12 truffles. Place onto the parchment paper and pop into the refrigerator for 50 minutes until chilled and firm.
Break your chocolate into pieces and and add to a heat proof bowl. Place the bowl on top of a boiling pan of water (not touching the water) until melted. Stir with a spoon until smooth.
Dip and toss your coconut balls in the chocolate until covered. Move as quickly as you can as the runnier the chocolate the easier to coat the truffles. Place back onto your parchment paper covered baking tray to set.
You can store these for up to 5 days in the refrigerator for a truffle shaped treat whenever you like!