I love coconut balls which are traditionally made with a lot of sugar. But I am trying to eat more healthily and reduce the amount of processed sugar in my diet. I had made a similar recipe to this using all coconut oil, but I found the coconut oil hardened too much when refrigerated, so I tried this with half butter and they turned out great. I had some dried cherries on hand (which admittedly are sweetened with sugar) and thought they would be tasty with dried cherries – and oh, boy, were they!
Coconut Cherry Balls
- 2 cups unsweetened coconut
- 1 cup almond flour
- 1/4 cup butter melted
- 1/4 cup coconut oil melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- 2/3 cup chopped dried cherries
- 1 cup semi-sweet chocolate chips
- 1 tablespoon shortening
- Place 2 cups coconut in food processor bowl and process until finely ground. Add almond flour and whirl to combine.
- Add melted butter, coconut oil, maple syrup and vanilla and process until combined.
- Add dried cherries and whirl briefly to combine.
- Refrigerate the mixture until it is firm enough to roll in balls (about an hour).
- Scoop up a small amount and roll into a ball. I use a small cookie scoop.
- Place on a wax paper or parchment lined cookie sheet. Place in refrigerator or freezer until firm. Melt chocolate chips and shortening together on medium power in microwave. Stir until smooth.
- Place a coconut ball on a fork and lower in to the melted chocolate - roll around to coat with chocolate. Remove and shake carefully to remove excess chocolate.
- Using a second fork push the ball off the first fork onto a wax paper or parchment lined baking sheet. Continue with all remaining balls. Reheat the chocolate for a few seconds in the microwave if it gets too hard.
- Refrigerate until firm. Store in the fridge.