½ cup unsweetened baking cocoa or raw cacao powder
½ cup unsweetened shredded coconut + ¼ cup for rolling
2 Tbsp honey (raw is best)
⅓ cup coconut oil
1 Tbsp brewed coffee (I just use what’s leftover from the morning)
¼ tsp sea salt or Himalayan pink salt
¼ cup vegan mini chocolate chips (I like the Enjoy Life brand)
Instructions
Combine all the ingredients in a food processer, except the chocolate chips. Process the ingredients until uniform (sometimes I need to stop to redistribute the ingredients, as it may ball up).
Remove mixture into a large bowl and add the chocolate chips.
Mix in the chips by hand until well distributed.
Line a small baking sheet with wax paper.
Place additional ¼ cup of shredded coconut in a small bowl.
With your hands, roll mixture into 1-inch balls.
Roll each ball in the shredded coconut to coat and place on baking sheet.
Refrigerate for 1-2 hours and enjoy.
Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 3 months.
Recipe by Family Gluten Free at http://www.familyglutenfree.com/2014/03/chocolate-coconut-balls/