Healthy Chocolate Covered Snowballs

I’ve always found this time of year incredibly difficult to eat healthy. Christmas chocolates, sweets, cake, biscuits (the list is endless) are sat in every shop window, waiting patiently to be gobbled up. Now believe me when I say that this recipe will help you resist temptation and stick to your pre-Christmas diet!

This delicious sweet treat is truly guilt free and will help curb those stubborn sugar cravings. The ‘snowballs’ themselves are made of desiccate coconut, vanilla extract, agave syrup and coconut oil. Desiccate coconut is high in fiber, iron and copper, which helps support brain function. Coconut oil is extremely good for you as it can help promote fat loss, improve blood cholesterol levels and reduce hunger.

They are then coated in a dark chocolate and hardened in the fridge. Dark chocolate is incredibly nutritious, not only is it a powerful source of antioxidants but it can help lower blood pressure and is loaded with soluble fiber.

snowball2

snowball1

Ingredients (makes 18 balls)

4 tbsp agave or maple syrup
1 tsp vanilla extract
5 tbsp coconut oil
200g desiccated coconut
100g good quality dark chocolate, broken up (I used 70% Green & Black’s)

Method

In a bowl combine together the syrup, vanilla, desiccated coconut and coconut oil*. Put the mixture in the fridge for 10 minutes so that it can harden a little.

Remove from the fridge. Take a tsp of the mixture, roll it into a ball and place it on a plate. Repeat this process until you have 18 balls. Put the snowballs back in the fridge for 30 minutes to firm up.

Meanwhile, melt the chocolate in the microwave in 10 second blasts until smooth. After 30 minutes, remove the snowballs out of the fridge and one by one, using two forks, roll the ball in the melted chocolate until fully coated. Repeat this process until all snowballs are coated.

Finally, put them back in the fridge to harden. Store in the fridge.

*if the coconut oil is solid then melt it first in the microwave before adding the other ingredients

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