These fudgy Chocolate Espresso Coconut Balls are a dark chocolate lover’s dream.
Years ago at a bakery in Austin, I fell in love…
…with the best cookie I’ve ever had.
Espresso shortbread dipped halfway in dark chocolate.
Ever since then I’ve loved the combination of espresso and chocolate, and today I’m sharing a fudgy blend of the two with a flaky coconut exterior (all the heart eye emojis). I dare you to have just one!
What You’ll Need
Unsweetened cocoa powder
Espresso powder (You can find it near the coffee in some grocery stores, or on Amazon here!)
Natural almond butter (almonds should be the only ingredient!)
Raw cashews
Shredded unsweetened coconut
Sea salt
Pure maple syrup (for just a touch of sweetness- add more after tasting if desired)
Food processor (this mini size is perfect for sauces, nut butters, desserts, and more. We love it! Also, these mini spatulas are so perfect to go with it.)
Other Sweet Treats:
- crazy easy Cream Cheese Swirl Brownies (use a boxed mix!)
- these No Bake Chocolate Chunk Cookie Dough Bites
- a little more effort but so worth it: The Last Banana Nut Bread Recipe You’ll Ever Need
PIN IT:
| Prep Time | 5 minutes |
| Passive Time | 30 minutes |
| Servings |
balls
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- 1 cup raw cashews
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsweetened shredded coconut plus extra for rolling
- 1/4 cup almond butter
- 1/2 tsp sea salt omit if your almond butter has salt
- 1 tbsp instant espresso
- 2 tbsp pure maple syrup
Ingredients
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|
- Combine all ingredients in food processor and blend until the mixture pulls away from the walls. You may have to scrape down the sides with a spatula a few times. The mixture should be sticky when it's done, about 2 minutes.
- Form into 12 balls and roll in unsweetened shredded coconut flakes. Put on a baking sheet and cool in the freezer for 30 minutes. Store in fridge for a week or freezer for 2-3 months.
Enjoy!
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