- 400 g Shredded coconut
- 150 g Desiccated Coconut
- 40 g brown sugar
- 2 tablespoons Organic coconut oil
- 150 g blanched almonds, using 100g in mix set aside rest for filling balls
- 450 g White Melting Chocolate Buttons
- 1.5-2 Cups Rice Bubbles
- 120 g coconut cream
1h 15minPreparation 15minBaking/Cooking
Recipe is created for
Place 200g of the shredded coconut, coconut oil and sugar into the TM bowl. Blend on speed 6 for 5 mins until a paste forms. This will take a bit of stop/starting - when you hear the blades no longer hitting the mixture scrape down the sides of the bowl and start again.
Add the almonds and process for a further 35 seconds on speed 7.
Add the rest of shredded coconut and coconut cream and process for a further 20 seconds on speed 6 until well combined and smooth.
Add white chocolate buttons blitz speed 5-6 temp 50degrees until blended well - this will take some stop starting until desired consistancy is achieved... it should resemble a really thick chunky paste consistancy
Add desiccated coconut mix speed 4-5 for 1 minute
Scrape the mixture into a bowl stir through rice bubbles and allow to cool so it is firm.
Meanwhile, place about 50g coconut into a bowl. Set aside.
To assemble, roll mixture into small balls, placing 1 almond into centre of each ball and roll in the shredded coconut. Set aside and repeat.
Store in fridge.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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