Coconut is one of the most talked about superfoods today. Adding different forms of coconut to your diet can have many benefits internally and externally. Coconut posses immune boosting properties, it speeds up your metabolism and burns fat, kills bad bacteria in the body and over the long run it can even reduce risks of the heart disease. This powerful fruit is also a great skin moisturizer, very good hair strengthener and conditioner and a great make up remover!
Lately I have been trying to find different ways to incorporate coconut into my daily diet as much as I can. The easiest addition was coconut milk which I use in coffee and my protein shakes daily. I also make few healthy protein based desserts which I have handy all the time. Here are few of my favorites: Almond/Walnut Chocolate Protein Bar, Almond Caffe Latte Protein Balls, Almond Chocolate Chip Energy Bites.
As far as cooking with coconut oil or using coconut flour, I am a pioneer. Growing up in Serbia I relate coconut to sweet and desserts so using it in savory dishes is challenging for me but I am open to learn. The other day I made Carrot Zucchini Fritters (see recipe here) and it was delicious! I will definitely keep my mind open and explore the use of coconut in savory dishes even more…But until then I will keep making my coconut treats!
Today I wanted to share my newest coconut goodness, Coco Choco balls! This protein and good fat packed dessert is so yummy and totally guilt free! When you need something sweet, go ahead and have one. These babies will not only satisfy your sweet tooth but will also boost your metabolism (hello coconut), and increase your energy level. This morning I even popped one in before my workout!
1 cup of Almond Flour
1 cup of fine coconut flour
1/2 chopped or slivered almonds
1/2 cup of almond butter
1 1/2 cups of unsweetened almond milk
1/2 coconut oil
1 teaspoon of pure vanilla extract
For the chocolate glaze and dipping:
1 cup of vegan chocolate chips
1 tablespoon of coconut oil
Fine coconut flakes
Mix all of the main ingredients and mix well using hands. Form small balls, place them on the plate and refrigerate while you prepare the glaze.
Take the chocolate chips, add coconut oil and mix well until all the chips are coated; Melt in the microwave (takes about 1.5 to 2 min depending which setting you use) or the stove top.
Take the coco balls out of the fridge and dip one side in the chocolate and then coconut. Make sure you do this process quick so that the balls don’t fall apart.
Once that’s done, place the balls back on the plate and put the plate in the freezer for about 20 min.
Finally, take the coco balls out of the freezer, place them in the airtight container and refrigerate. Enjoy over next 3-5 days.
Until Next Time,