Creamed Coconut Bombs
Creamed Coconut Bombs in Rainbow Colours
Servings 20 pieces
Calories 69kcal
Ingredients
- 200 g creamed coconut coconut butter
- 1 tbsp coconut sugar or 3-4 stevia drops
- ¼ tsp ground vanilla or beans from 1/2 pod
Chocolate flavour
- ⅓ portion of the base
- 1 tsp raw cocoa powder
- 1 tsp coconut sugar
Raspberry flavour
- ⅓ portion of the base
- 7 raspberries mashed (you can use frozen as well)
Instructions
- Melt the creamed coconut in a pot on very low heat while stirring. It has a texture like a paste when melted and tend to become golden or even burned very quickly so here patient is worth your while. When melted add vanilla and sugar and make sure that all the sugar crystals melt into the coconut cream. Divide your portion into three. Mix the ingredients for chocolate and raspberry into each portion of coconut base, and keep one portion clean for vanilla flavour.
- Use a teaspoon to scoop up coconut cream into a chocolate mold or small cupcake molds – whatever you have on hands (an ice cube tray might work perfectly as well). Place the mold in the freezer for at least 30 min, check if the coconut has firmed up before you remove the small bombs from the mold. You can choose to further coat the bombs with chocolate – this is really delicious as well. Or just enjoy them straight away. Store in fridge or freezer.
Nutrition
Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 4mg | Potassium: 56mg | Fiber: 0.05g | Sugar: 0.03g | Vitamin A: 0.2IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.3mg