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#Post#: 1002--------------------------------------------------
Vegan Coconut Bon-Bon!!
DIR By: Hummingbird
Date: September 15, 2012, 1:29 pm
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Ingredients:
4 cups cashews (can use any type of nut you fancy, I have used
walnuts before too and they turn out great)
1 ½ cup powdered sugar (or coconut sugar)
1- 14oz can coconut milk (regular, not light)
1 ½ cups shredded coconut (unsweetened)
1 teaspoon vanilla
2 cups semisweet chocolate chips
Directions:
1. Put the unopened can of coconut milk in the freezer for 45
minutes, or the refrigerator for a few hours. Chilling the
coconut milk will cause the water and the cream to separate. The
layer of cream will float to the top. Open the can and scoop out
the firm cream layer; you will only need the cream.
2. Pulse the nuts in a food processor until you form a coarse,
sand-like powder.
3. In medium bowl, combine the nuts, coconut cream, powdered
sugar, shredded coconut and vanilla; mix well.
4. Form the mixture into heaping tablespoon-sized balls and
place on a cookie sheet (should make about 30 balls). Place
sheet in the freezer for a few hours. The coconut balls are
easier to dip when they are frozen.
5. In a medium bowl, melt the chocolate chips. I do this by
putting them in the microwave for 1-2 minutes.
6. Dip each coconut ball into the melted chocolate, making sure
they are completely coated and place back on the cookie sheet.
The chocolate should harden pretty quickly on the cold cookie
sheet.
7. Refrigerate until serving. They are best served cold.
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