Categories: candy
Ingredients
- 1 (14 oz.) can coconut milk
- 1/3 cup sugar
- 2 Tbsp. agave nectar
- 1 Tbsp. vanilla extract
- About 1 lb. shredded unsweetened coconut
- 3/4 cup almond butter
- 12 oz. dark chocolate chunks
- 1 Tbsp. coconut oil
Directions
- In a saucepan, combine coconut milk, sugar, agave nectar and vanilla and simmer until lightly darker and condensed, about 30 minutes. Let cool.
- Stir in coconut and almond butter. Form mixture into balls and place onto a cookie sheet. Freeze on cookie sheet for at least 15 minutes, until firm.
- Melt chocolate chunks and coconut moil together in top of double boiler or microwave. Dip each coconut ball in chocolate; let rest on counter or in refrigerator until the chocolate coating sets.
- yield will vary depending on the size of the balls.