Grocery List
- 1 cup unsweetened coconut flakes
- 3 1/2 tbsp pure maple syrup, honey, or agave
- 2 tbsp virgin coconut oil
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 3 oz dark chocolate chips
- 1 tsp oil
How to make it
- Process the first five ingredients in a food processor or blender. (While you can technically stir by hand instead, the patties will be less firm.) Line a plate with wax or parchment paper.
- Form the blended mixture into patties with your hands, then freeze until firm. (If the mixture is too sticky to make patties, put it in a bowl and freeze for only a few minutes, until it’s firm enough to shape).
- Carefully melt the chocolate chips. I like to stir in the optional 1 tsp vegetable or coconut oil before melting because it makes a much smoother chocolate sauce that more easily coats the patties and enables you to use less sauce overall.
- Dip patties into the sauce, then re-freeze until firm. Leftovers are best kept cold, but they can definitely be left out for a few hours on a not-too-hot day.
- I’ve brought these to parties before and they’ve always been fine sitting out on the counter during the party. Note: be sure to use virgin coconut oil and regular unsweetened shredded coconut, not sweetened or low-fat.
