This recipe is an example of what can happen when you make something wonderful, but are stuck with a leftover ingredient. I have been enjoying my morning matcha lattes with homemade coconut milk, but I can't seem to bring myself to discard the leftover pulp. It's still packed full of nutrition and would serve me better than my composting bin. Initially I was adding the pulp to my smoothies, but then I had a craving for some chocolate and bam, it became clear that I had to bring these two ingredients together to create bon bons soul mates.
But then an interesting thing happened. After flavoring the coconut filling with honey, almond butter, dates and raw vanilla, the texture and flavor became like that of marzipan. How is this possible, I thought. And then it occurred to me that the process of soaking the coconut, blending it and then removing the moisture also removed most of the coconut flavor. So the dried coconut pulp became almost like a blank canvas, really a sponge, that drew from the other ingredients which then transformed it into a new, or rather faux, marzipan.
It was a magical moment when I first bit into one of these bon bons and I hope it will be the same for you.
coconut filling ingredients
1 cup coconut pulp (leftover from making coconut milk) or shredded coconut flakes
2 tablespoons coconut oil
2 tablespoons almond butter (you can use a seed butter as well)
4 Medjool dates
2 teaspoons coconut nectar, honey, maple syrup or other sweetener of your choice
1/2 teaspoon raw vanilla bean powder or 1 teaspoon vanilla extract
pinch of fine sea salt
chocolate ingredients
1 dark chocolate bar broken into pieces, approximately 75 grams
1 tablespoon coconut oil
1 tablespoon coconut nectar, raw honey, maple syrup or other sweetener of choice
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
pinch of fine sea salt
Add the coconut filling ingredients to a food processor and blend on high until the mixture begins to clump together. Line a large plate or baking sheet with parchment paper. Using your hands, form the filling into small balls and place on the parchment paper lined plate. The number you get will depend on the size you prefer for your bon bons - totally up to you - I usually make between 14 to 16. Place the coconut balls back into the freezer and let chill for 30 minutes.
Just before removing the coconut balls from the freezer, add all of the chocolate ingredients to a double boiler or saucepan and set the heat to low or simmer. Stir frequently until the chocolate is melted. Remove from the heat and set aside to cool slightly.
Take a coconut ball and dip it in the chocolate - use a spoon or your fingers to roll the ball around in the chocolate and coat completely - then set it back on the parchment lined tray or plate. Repeat the process until all of the balls have been coated.
With the leftover chocolate spoon a bit on top of the balls and swirl around to make sure they are completely coated. At this time you have the option to sprinkle the bon bons with any toppings you like - flaked sea salt, raw cacao powder, finely chopped nuts, matcha powder, really anything your heart desires.
Return the bon bons back to the freezer and let chill for approximately 10 minutes before serving. Store the bon bons in an airtight container in the refrigerator for up to a week or in the freezer for up to 6 months - if they ever make it back to the refrigerator.
Sweet Willow Tree
Down by the lake, planted magically nearby
Stands a sweet willow tree forty feet high.
The crystallized tree glitters so bright;
Bursting with colours of candy delights.
Children from all over visit each day
To gather and gaze the delicious array.
Circling the tree, they dance around;
Hand in hand, like a merry-go-round.
Their energy stirs such a powerful swirl,
Sending the branches into a twirl.
Dangling bonbons begin to fall;
Baskets are filled leaving nothing at all.
Twilight arrives with its colourful glow
And sugar filled blossoms begin to grow.
By morning the willow is flourished and sweet,
Ready for the day's visitors to greet!
~ by Ana Espinola Collins
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