This week, I wanted to do something fun for my friends, so I made Coconut Almond Butter Balls. I know that it would have been easier to buy my friends some treats, but if I make them, then I control what ingredients go into my food. Making treats can be messy, but seeing the look on a friend’s face makes it all worth it. This week, challenge yourself to make something fun for your friends, like my Coconut Almond Butter Balls. If you can, hide a couple for yourself in the freezer, they are great frozen.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a sauce pan, a medium metal or glass bowl, a rubber spatula, a small ice cream scooper (about 1 Tbl.), a baking sheet, a food processor and the stove.
If you are not allowed to use a food processor or stove by yourself, you can ask an adult for help.
ChefElla’s Coconut Almond Butter Balls (18-20 pieces)
1 Cup Almond, Roasted, Lightly Salted (Cashews or Peanuts will work also.)
-If you can only find unsalted almonds it is ok, just add a pinch of salt to your recipe
3 Tbl. Honey, Agave, or Granulated Sugar (I like the flavor of honey)
3 Tbl. Vegetable or Coconut Oil
1 Cup Powdered Sugar
½ Cup Coconut, Shredded, Sweetened (If you do not like coconut you can leave it out)
1 tsp Vanilla
2 Tbl. Butter, Melted
8 oz. Chocolate, Semi-Sweet, Milk, or Dark Chocolate (about 1 ¼ cups)
Parchment paper, or a Silpat
3. Add all of the almond butter ingredients to your food processor and blend until the mixture begins to form a paste and the almonds are ground in very small pieces. You may need to scrape the sides and bottom once or twice during this process. NOTE: This is how you make almond, cashew or peanut butter if you would like to make your own for snacks or sandwiches.
4. Add the coconut, powdered sugar, and vanilla to the food processor and pulse until the mixture comes together. You may need to scrape the sides and bottom once or twice during this process. The mixture will be a bit mealy but sticky. Put your butter in a microwaveable cup or dish. Heat for 20-25 seconds.
5. Add the butter to the food processor and pulse a few times to incorporate the butter into the mix.
6. Line a baking sheet with parchment paper. Scoop out the coconut almond butter and roll into a ball and place on your baking sheet. If you do not have a scoop a tablespoon will work.
7. Place the finished coconut almond balls into the refrigerator for about 30 minutes to cool and set.
8. Fill your sauce pan ¼ full with water and heat on low on the stove.
9. When the water is warm place your metal or glass bowl on top of the pan and add your chocolate to the bowl. Mix the chocolate as it melts. You do not want the chocolate to get to hot or it will separate. Higher heat will not make anything go faster.
10. When the chocolate is melted drop one of the coconut almond balls into the chocolate. Using two spoons roll the ball in the chocolate until it is covered. Remove the coconut almond ball from the chocolate with your spoon and place back on the parchment paper.
11. Repeat the process until all of the coconut almond balls are coated and back on the tray.
12. Place the tray in the refrigerator to set for at least 2-3 hours.
ChefElla’s helpers can help by:
Measuring the ingredients
Pressing the food processor buttons
Rolling the coconut almond balls
Older helpers can help by:
Melting the chocolate
Coating the coconut almond balls in chocolate