These chocolate coconut bliss balls are my absolute favourite and a perfect delicious treat. The marriage of condensed milk with cacao, biscuits and coconut is so good it will be around forever (and has been). My mum used to make them when I was a kid and I have just added some maca powder, maple syrup and golden flax flakes for a bit of extra nutrition and divineness. The only problem is that they are just too good! I have to lock them up from myself and ration myself to 1-2 a day or I would be seriously tempted to polish off a good stack of them – yum!
They are so quick and easy to make and most of the ingredients are staples in my pantry such as shredded or dessicated coconut, raw cacao powder, maple syrup, maca powder and golden flax flakes. I love the taste and texture of golden flax flakes and the malty flavour of maca powder. But I also add these ingredients because golden flax flakes are a good source of omega 3’s and fibre, and maca powder contains key vitamins and minerals including calcium, iron, magnesium and B1 & B3. The beauty of the chocolate coconut bliss ball is also that the main ingredient of cacao or cocoa contains loads of iron, fibre, calcium and a stack of other key vitamins and minerals in good quantities. Just get the cold pressed good stuff. If you buy cocoa powder, there should only be one ingredient: cocoa. Avoid the stuff with flavours and sugar where possible.
- Raw Cacao Powder ⅓rd cup (or cocoa powder)
- Condensed Milk x 395gram tin (14 ounces)
- Marie Biscuits 250grams or 8.81 ounces (or Milk Arrowroot)
- Dessicated Coconut ½ cup plus extra to roll balls in
- Maple Syrup (pure natural) x 2 tablespoons
- Golden Flax Flakes x 2 tablespoons (can substitute: LSA)
- Maca Powder x 3 teaspoons (can substitute LSA)
- Roughly break biscuits into pieces
- Put them between 2 pieces of waxed baking paper and lightly crush into small bits and pieces
- Toss all ingredients into a mixing bowl
- Use a spoon or hands to mix until all ingredients are well combined
- Roll the mixture into balls (30) and place onto a bed of dessicated coconut
- Roll the balls into the coconut until coated
- Place into plastic containers with lids
- Refridgerate for an hour before eating
- Store in covered container in fridge.
Make sure your dessicated coconut is fresh (don't use discoloured or stale coconut). I use preservative-free coconut available from good health food stores
If you blend the biscuits as opposed to crushing them, take care and make sure they are rough in small bits rather than fine crumbs.
Finally, if you have never made them before or don't like to rush in the kitchen, then add on another 5 minutes to the preparation time.