Pink pitaya coconut bliss balls made with organic ingredients and dipped in dark chocolate. Easy to make and highly antioxidant these are perfect for dessert or a luxurious snack
110g coconut cream
30g coconut oil
35g maple syrup or honey
120g desiccated coconut
1 tablespoon pink pitaya powder
150g vegan or dark chocolate
10g coconut oil
Add the coconut cream, coconut oil and maple syrup to the TM bowl. Mix 5 seconds, speed 5 until combined.
Add the desiccated coconut and pink pitaya powder and mix 5 seconds, speed 4. Scrape down the sides with the spatula and repeat 5 seconds, speed 4. Place in the fridge for 10 minutes to make it easier to roll.
Roll the coconut mixture into balls and place on a tray lined with greaseproof paper. Freeze for one hour.
Melt the chocolate and coconut oil 3 minutes, 60˚C, speed 4. Scrape down the sides and melt again 2 minutes, 50˚C, speed 3.
Take the balls out of the freezer and leave aside for 10 minutes. Pierce with a skewer or toothpick and dip into the chocolate. Shake off the excess and leave to set on greaseproof paper. Pipe a design on the top or sprinkle with chopped nuts or freeze-dried raspberries.
Store in the fridge in an airtight container for up to 10 days. If they last that long without being eaten!
You can use any super powder of your choice. Matcha and açai berry works well.
- Category: Snacks
- Method: Thermomix
- Cuisine: Universal
Keywords: pink pitaya coconut bliss balls