Chocolate Covered Coconut Snowballs


Dec 2015

Chocolate Covered Coconut Snowballs

Posted by Amanda Herries

  • 1 cup of fine, unsweetened coconut flakes
  • 3-4 tablespoons honey
  • 2 tablespoons gently melted coconut oil
  • Heaping 1 cup of bittersweet chocolate chips (use gluten and dairy-free, if needed)
  • Tablespoon of coconut oil
  • Extra coconut and/or sprinkles, as desired

1. In a small bowl combine the coconut flakes with the coconut oil. Stir in enough honey to make the mixture stick together when gently pressed into a ball. How much honey you need depends largely on the coconut flake brand you use and how fine the coconut flakes are. For some reason, some brands are drier and need more honey to help them stick together. I used 3 tablespoons this last time and they were “just” sticky enough to form a ball.

2. Form into ten balls, and place on a cookie sheet covered with parchment paper. Freeze until hard (about an hour)

3. In a double boiler (or heat proof bowl set over a small pan) over low, simmering water, melt the chocolate chips, stirring constantly and avoiding any steam getting into the chocolate. Remove from heat as soon it is melted. For a smoother chocolate, stir the coconut oil into the melted chocolate. It will make a smoother looking chocolate, but it will also melt more easily once hardened.

4. Cover each frozen snowball with the melted chocolate (either drop into the bowl and gently roll around, or place on a fork and pour chocolate over it, allowing the extra to fall back into the bowl). Sprinkle with coconut flakes or sprinkles as desired. Refreeze until the chocolate hardens (about one hour).

5. Enjoy! You can keep in the refrigerator or freezer for at least a week.

This recipe and photo byKimiHarris

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