Chocolate Coconut Almond Butter Bites
Terry Segal shares a sweet recipe for Passover.
Dr. Terry Segal is a licensed Marriage & Family Therapist with a Ph.D. in Energy Medicine. She is the author of "The Enchanted Journey: Finding the Key That Unlocks You.”
This perfectly satisfying dessert can replace the canned macaroons from the store. They are easy to make and melt in your mouth. I always have to make more for second night seder, no matter how many I make the first night.
6 ounces unsweetened flaked
or shredded coconut
1/3 cup coconut oil (can be melted,
but very soft is best)
1/2 cup creamy almond butter
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips or dark chocolate broken into chunks
In a bowl, stir together the coconut, coconut oil, almond butter and vanilla extract until well combined.
Using your hands or a small cookie scoop, form 1-inch balls and place on a small parchment lined tray (like the size of a brownie pan).
Place in freezer about 20 minutes until they harden.
Meanwhile, melt the chocolate over a double boiler, adding a teaspoon of coconut oil to make the chocolate smooth. To do this, fill a 1-quart pot of water and bring to a boil on the stovetop. On top of that pot, put a larger 2-quart pot. In the larger top pot, place the chocolate and oil. As the chocolate begins to melt, stir it until it is smooth.
Remove the balls from the freezer and coat them with the chocolate mixture.
Because of the heat on the almond butter, rather than swirling them in the chocolate, I prefer to spoon chocolate over each ball, allowing excess to drip back into the pot.
Place each ball back onto the lined tray and put in refrigerator until cold and ready to eat. Keep refrigerated.
If you have extra chocolate, you can crush nuts into it and drizzle or schmear on to matzot for matzah chocolate bark.
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