From our family kitchen
Coconut Bites
Published
Preparation Time: 10 minutes
Cooking Time: None - freeze for 30 minutes. Store in the fridge
Serves: Makes 16 balls
Allergy Information: Gluten Free, Wheat Free, Vegetarian, Vegan
Ingredients
- 160g desiccated coconut
- 5 tbsp. Lucy Bee Coconut Oil, melted
- 25g coconut flour
- 1 tbsp. Coconut Sugar +2 tbsp. water
- ½ tsp. vanilla extract
- 100g vegan dark chocolate
Method
- Add the desiccated coconut, Lucy Bee Coconut Oil, coconut flour, Coconut Sugar and water, and vanilla extract to a food processor and blitz until all the ingredients have combined.
- Take small amounts of the mixture and mould into balls before placing onto a lined baking tray or a plate (use something that will fit into your freezer).
- Freeze for 15 minutes.
- In the meantime, melt the chocolate by placing in a bowl, over a pan of hot water. Stir and set aside.
- Remove the balls from the freezer and coat each ball in the melted chocolate, by rolling them in it. I used 2 toothpicks to do this. Return each ball to the lined tray and freeze for a further 15 minutes.
- These can be stored in the fridge in an airtight container.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story