Active time: 30 minutes | Cook time: 5 minutes | Yield: 24 balls |


24 oz 85% dark chocolate

1 can of coconut milk (13.66 fl oz)


  1. Pour coconut milk into a container.
  2. Microwave on high for 5 minutes, or until hot.
  3.  Pour hot coconut milk onto the chocolate.
  4. Let sit 5 minutes.
  5. Mix well with a hand blender or a whisk until the mixture is smooth and shiny.
  6. Pour the chocolate and coconut mixture into a bowl.
  7. Put 4 oz of almonds on a pan and toast in the oven at 350 F until lightly brown and fragrant.
  8. When chocolate mixture is cold, shape it into balls.
  9. Roll the balls in 1 cup of dark cocoa powder.
  10. Roll the balls in the toasted almonds.
  11. Refrigerate for at least 2 hours
  12. Enjoy!
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