Feel that adrenaline? That eggnog infused adrenaline.. that’s my favorite.
We actually may be feeling that eggnog infused adrenaline hopped up on sugar that leads to a crash about 30 minutes later. The crash may be accompanied by stress which leads us to grab more sugar to keep our bodies chugging along. Hey, it’s the holidays. I am not stressing out my clients with the whole clean food idea this time of year. I am suggesting MORE WATER (hangovers mean major dehydration), more greens and nudging our corporate clients to make something a bit different for the office..
These coconut bliss balls(balls are always funny) will please us all. They DO have sugar in them but it is coming from a more natural source which will be a better choice than the Little Debbie Cake put on a pretty platter ;) They are also loaded with antioxidants(chocolate!!!) which may help our bodies fight off the seasonal flu this time of year. In other words, these are some powerful balls here.
- 2 cups dessicated coconut
- 4 tablespoons honey or maple syrup
- 5 tablespoons coconut oil
- 1 teaspoon vanilla
- 4 ounces dark chocolate for melting
- You can sprinkle a touch of cayenne in the chocolate. Add peppermint extract to the coconut and so on. Get creative!
- Pulse the coconut in a blender or food processor until the texture becomes like thick flour. Transfer to a bowl and add the honey or maple syrup, coconut oil, and vanilla. Stir until a thick paste forms.
- Using your hands, squeeze the mixture into about 18 small balls. I found that rolling was difficult because they weren't sticky enough, but I was able to shape them into balls by first squeezing them in my palm a few times (you'll get some oil on your hands), and then gently shaping it from an oval into a round ball. Place the coconut balls in the refrigerator for about 30 minutes or until firm. I could tell that mine were ready because there was a small white ring of solidified coconut oil around the base of each ball.
- Melt the chocolate slowly and gently until smooth and spreadable. We don't have a microwave, so I had the best results melting this in a stainless steel bowl placed in a hot oven for about 10 minutes.
- Lay out a sheet of wax paper. Using two forks, roll each coconut ball in the chocolate until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off the fork. Gently nudge the chocolate covered ball onto wax paper and chill until the chocolate has hardened. Top with salt if you love the salty/sweet thing:)
- Store in the refrigerator.
Recipe by Pinch of Yum. <–thanks ya’ll