Chilean Merveilleux Chocolate Coconut Balls – A Paleo Delight

Allergens

Tree Nuts (Almond Flour, Coconut)

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 3 large egg whites, room temperature
• 1/2 cup granulated erythritol (or your preferred Paleo sweetener)
• 1 teaspoon vanilla extract
• 1 1/4 cups unsweetened shredded coconut, divided
• 8 oz dairy
• free dark chocolate, chopped
• 1/2 cup full
• fat canned coconut milk

Instructions

1. In a large bowl, whisk together the almond flour, cocoa powder, sea salt, and ground cinnamon. Set aside.
2. In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add erythritol and vanilla extract, continuing to beat until stiff peaks form.
3. Gently fold the almond flour mixture into the egg white mixture until just combined. Stir in 1 cup of shredded coconut.
4. Shape the dough into small balls and place them on a parchment lined baking sheet. Freeze for at least 1 hour or until firm.
5. In a double boiler, melt the chocolate and coconut milk over low heat, stirring occasionally. Remove from heat and let cool slightly.
6. Dip the frozen dough balls into the chocolate mixture, ensuring they are fully coated. Return them to the parchment lined baking sheet.
7. Sprinkle the remaining shredded coconut over the coated dough balls. Let set in the refrigerator for at least 30 minutes before serving.

Chef’s Insight

The combination of chocolate and coconut is a classic Chilean dessert pairing, and these Merveilleux Chocolate Coconut Balls bring a Paleo twist to this beloved treat.

Notes

The dough can be shaped into different shapes for a fun and creative twist on this dessert.