Toasted Coconut Joys
When I saw this recipe for Toasted Coconut Joys on Alicia’s (aka Feed That Blonde) blog I knew instantly that I have to give it a go! Because I used to absolutely love coconut bars as a kid and how better to recreate childhood memories than with good food? There was one coconut bar we used to have when I was a kid that had a nutty filling in the middle and was coated in a smooth chocolate. Absolute dream. And the combination of toasted coconut and almond butter in these coconut joys reminds me of just that. Except they are actually good for you as their ingredients are about a thousand times better than the bar from my childhood. So today I’m not sharing my own recipe but a recreation of Alicia’s Toasted Coconut Collagen Joys and I think you need to try them too.
See the original recipe here. I made the double batch and substituted the coconut sugar with liquid stevia drops with vanilla flavour. For the coating I used a 90% chocolate mixed with cocoa butter because we are all about the super rich dark chocolate in this household, but I think milk chocolate would work a treat as well. I can see these will easily make it to our top homemade treats.
- 160g almond butter
- 6 tbsp coconut oil (softened)
- ½ cup desiccated coconut
- 6 tbsp coconut flour
- 6 tbsp collagen
- Sweetener of choice (the original recipe uses coconut sugar, but I opted for stevia vanilla drops instead)
- Pinch of salt
- For the chocolate coating
- 80g dark chocolate (I used 90%)
- 10g cocoa butter
- Start with toasting the coconut. It's what makes these so good.
- Spread the desiccated coconut onto a lined baking tray. Place the tray into preheated oven on 170 C for ca 6-8 minutes. Check the tray during this time because the coconut can get easily burnt. Once it's a nice golden colour take the tray out of the oven and let the coconut cool off completely.
- Transfer the toasted coconut into a large bowl and add all the other dry ingredients (coconut flour, collagen, salt and sweetener of your choice). Mix everything together thoroughly.
- Add the almond butter, coconut oil (and stevia drops if you are using them) and mix everything thoroughly until it creates a sticky dough.
- Create small truffles with your hands or use a cookie scoop to make them.
- Place the truffles onto a tray and into the fridge for at least 1 hour to set or into the freezer for 20 minutes if you can't wait any longer.
- Once the truffles get hard melt the chocolate for the coating. Break the chocolate into small pieces and place them into a small bowl.
- Add the cocoa butter and melt them together using a microwave or bain-marie.
- Dip the truffles into the chocolate and place them on a baking paper or cooling rack to set. Use any leftover melted chocolate to drizzle over the top.
- Serve them straight out of the fridge.