Instructions
Step 1: Make the Coconut Mixture
In a bowl, combine shredded coconut, melted coconut oil, coconut cream, erythritol, and vanilla. Mix until everything is well combined.
Step 2: Roll into Balls
Roll small portions of the mixture into balls between your palms. Place them on a parchment-lined tray and chill for 30 minutes to firm up.
Step 3: Melt the Chocolate
Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, use a double boiler.
Step 4: Dip and Coat
Dip each chilled coconut ball into the melted chocolate, ensuring it’s fully coated. Let excess drip off. Place back on the parchment paper.
Step 5: Chill and Enjoy!
Refrigerate for another 30 minutes to set the chocolate. Transfer to an airtight container and chill until ready to serve.
Keto & Low-Carb Variations
Love these already? Try these fun twists:
Almond Joy Flavor:
Add 1/4 cup chopped almonds and 2 tablespoons unsweetened shredded coconut to the mixture before rolling.
Lemon Zest Twist:
Add 1 tablespoon of fresh lemon zest for a zesty kick!
Tips & Tricks
- Use unsweetened shredded coconut to keep it low-carb.
- No coconut cream? Use full-fat coconut milk (refrigerate first and use only the solid cream).
- Adjust the erythritol to your liking.
- For extra flair, sprinkle more shredded coconut on top before chilling.
Conclusion
These No-Bake Coconut Cream Balls are the perfect low-carb, keto-friendly indulgence! Enjoy!
FAQs
1. Can I use a different sweetener?
Yes! Stevia or monk fruit are great substitutes.
2. Milk chocolate instead of dark?
Absolutely! Use sugar-free milk chocolate chips.
3. How long do they last?
Up to a week in an airtight container in the refrigerator. But they’re so good, they probably won’t last that long!
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