| Servings | serves |
Ingredients
- 1 cup Coconut Butter
- 1 cup Strawberries sliced
- 2 tablespoons Maple Syrup
For the Chocolate
- 1 cup Dark Chocolate Chips
- 3 tablespoons Almond Milk or any milk of choice
Ingredients
For the Chocolate
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Instructions
- In a food processor, mix the filling ingredients together very well.
- Using a cookie scoop or a spoon, drop small balls of the filling onto a lined baking sheet. If the filling seems to soft, stick it in the fridge for 15 minutes.
- Stick the baking sheet, with all the formed balls in the freezer to firm up.
- While the balls are firming up, melt the chocolate in a double boiler with the milk.
- Stir constantly until all the chips are melted and the mixture is smooth.
- Working quickly, using two forks, roll the balls into the chocolate and place them back onto the lined baking sheet.
- Stick the finished balls back in the freezer to firm up. It should take about 30 - 60 minutes.
Recipe Notes
- These can be stored in the fridge or freezer.
- They should keep for a couple of weeks in the fridge and a few months in the freezer.
- If you store them in the freezer, they may be slightly hard. They should be perfect after a minute or two rest.
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