Ingredients:
- 1 cup Equal Exchange Exchange Baking Cocoa
- 1/2 cup Coconut Oil/Butter, melted but cooled
- 1 tsp. vanilla
- 2 cups shredded coconut,
- 1/2 tsp. cinnamon
- 1/2 tsp. sea salt
- 1/2 cup crushed walnuts
In a bowl, mix shredded coconut, coconut oil, cocoa powder and vanilla. Mix it up real good. Add cinnamon and sea salt. When mixed well, add crushed walnuts.
Use two melon ball scoops to shape the balls and place on a dinner plate and refrigerate until firm. Transfer to a plastic container for keeping. If your weather is hot, you can dehydrate for 4-5 hours at 95°F to firm up so they will not melt during long hikes and kayaking trips.
Should make 24 coconut balls, but you can make them smaller or larger and change the quantity.
Contributed by Coleen Shaull, West Bloomfield, MI
|
Products 
