Coconut Chocolate Nut Bombs

Coconut Chocolate Nut Bombs2

I don’t know what’s going on, but the past week has been an electronics nightmare. Every computer has had a problem. Ditto the cameras. And things have been super busy in a way that is not in keeping with my summery frame of mind. Can we please save the chaos for fall?

Time for something sweet. And given the heat, something oven-free and easy.

These are vegan, gluten-free, and can be raw if you don’t toast your nuts. They are also delicious and I don’t recommend being left alone in a room with the whole batch as it might suddenly become a “single serving”.

Coconut Chocolate Nut Bombs (makes about 16)

1/-1/2 cups (360ml) unsweetened shredded or flaked coconut
1-1/2 cups (360ml) almond flour
3 Tbsps.(60ml)  maple syrup
1 Tbsp. (15ml) coconut oil

3/4 cup (180ml) walnuts, divided into 1/2 (120ml) and 1/4  (60ml) cup
2 oz. (60g) dark chocolate, chopped

In a food processor, whiz the almond flour and coconut until uniformly ground. Add the maple syrup and coconut oil and process until it starts to clump together. If you don’t want to use a food processor, use shredded coconut and mix everything together in a bowl. The coconut will be a bit chunkier, but only slightly. Put the mixture in a bowl and set aside.

For this step you do want a food processor because you want the nuts and chocolate to come together in a buttery kind of way. Pulse the 1/2 cup walnuts and chocolate until it forms a paste. It doesn’t have to be smooth, but it should be uniform in texture and hold together. You do want to chop the chocolate into smaller pieces before processing or it won’t break down as easily and evenly.

Chop the remaining 1/4 cup walnuts. I prefer to do this step by hand to keep them from releasing too much oil and becoming buttery.

I apologize for not having step-by-step pictures. I did take them, but… see above electronics rant.

Using your ever so clean and freshly washed hands… Use 1 tablespoon of the coconut almond mixture and 1 teaspoon of the chocolate walnut mixture for each bomb. Place the ball of coconut mixture in the palm of one hand. Make a deep indentation in the middle using your thumb. Press a ball of the chocolate mixture into the indentation. Fold the coconut mixture around the chocolate as best you can. To make them uniform and pretty in shape, I pressed the finished ball into the round of a tablespoon measuring spoon and slipping a thin regular spoon (or toothpick or knife) along the side to pop it out.

While they’re still warm and sticky from being formed, roll the bombs in the chopped walnuts.

Because these don’t have anything really perishable to speak of in them, you could keep them at room temperature in an airtight container. They would also be nice refrigerated and cold. They won’t last long, so you don’t have to worry too much about it.