Chocolate covered coconut balls

Dairy free - Gluten free - Refined sugar free

Ingredients

Makes 8 balls

3 tbsp of melted coconut oil

2 tbsp of maple syrup

1 tsp of vanilla extract 

1/2 tsp of sea salt 

1 cup (85g) of desiccated coconut 

80g of dark (80% chocolate) 

1 scoop of collagen powder 

Instructions

1) In a medium bowl, combine de coconut oil, maple syrup, vanilla, and salt. Add the desiccated coconut and mix well, with a fork or your hands, making sure every bit is well coated. Shape the mixture into about golf size balls, by pressing firmly with your hands. Place the balls onto a pan/plate lined with parchment paper and freeze them for 10mins.

2) While the balls are in the freezer melt the chocolate in a double boiler, and stir in the collagen powder. Once melted set aside. 

3) Remove the balls from the freezer. Use two forks to dip them in the chocolate, and place them back on the pan/plate. Repeat the process to double dip them, and sprinkle any leftover desiccated coconut on top off the balls. Set the balls in the fridge for another 10 mins and enjoy. 

* You can keep the balls in the fridge for a week. Remove them from the fridge before serving as they’re best enjoyed at room temperature.