CHOCOLATE COCONUT ALMOND BALLS--BONNIE'S
Bonnie ^O^ .
·1¾ cups unsweetened, flaked coconut
·about 25 whole almonds, toasted
·1 giant bar of dark chocolate - my choice is ghiradelli
·2 tablespoons coconut milk
·3 tablespoons coconut oil
·3 tablespoons pure maple syrup
·½ teaspoon pure vanilla extract
·pinch of salt
How to Make CHOCOLATE COCONUT ALMOND BALLS--BONNIE'S
- TOAST ALMONDS IN A SKILLET:
Heat nuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance. Watch them closely when using this method as it's easy to burn them. Stir nuts frequently for even toasting.
Remove from pan to cool.