Raw Coconut Cacao Balls with Blueberries

1.5 cups of Almond Meal
1/3 cup of Coconut Flour
1/4 cup of Melted Coconut Oil
1/2 teaspoon of Cinnamon Powder
2 tablespoons of Maple Syrup
1/4 cup of Raw Cacao Powder
1/2 cup of frozen Blueberries
100g of organic, dark fair-trade Chocolate for dipping your balls into
*If you would like your balls to be a little more moist, then up the coconut oil to 1/3 of a cup and add 1/2 tablespoon more of maple syrup.
Combine all the ingredients together and blend into a thick paste. Once all the ingredients are blended well together, (which takes under a minute to do) scoop out the paste and using your hands roll small blobs into little balls about the size of a 20 cent piece. Pop into the fridge to set a little while you prepare your dark chocolate coating.

You want to temper the chocolate so you get a nice hard coating covering the balls. To do this break up the chocolate into a small stainless steel bowl and place this over another small stainless steel bowl filled with a couple of inches of 'just boiled' kettle water. Stir the chocolate briskly with a teaspoon as it begins to melt. When 3/4's of the chocolate has melted, remove the bowl containing the chocolate from the bowl containing the hot water and keep stirring, using the warm chocolate to melt the rest of the pieces. If one or two small bits of chocolate don't completely melt that is a good sign, as it means your chocolate is tempered correctly.

Now using a toothpick, skewer one of your coconut cacao balls and dip it into the bowl of melted chocolate so that it is half to three quarters covered in chocolate. Now place it carefully onto a tray or cutting board lined with an eco-friendly piece of unbleached baking paper to set. Be sure to rest the uncovered part of the ball onto the paper. Do this for all the remaining balls and pop into the fridge to set.

These will keep in an airtight container in the fridge for up to 4 days.
Submitted By:
Living Safe
Raw Coconut Cacao Balls with Blueberries
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