One of my favorite homemade Christmas candies are my grandma’s coconut bon bons. These are a lower calorie and vegan version. I like them even better! (sorry grandma!)
Although these are my favorite Christmas candy, it doesn’t have to be Christmas to make these amazing little balls of joy! I like to keep them in the freezer and sneak one out every now and then for a special treat. ;-)
4 cups cashews (can use any type of nut you fancy, I have used walnuts before too and they turn out great)
1 ½ cup powdered sugar (or coconut sugar)
1- 14oz can coconut milk (regular, not light)
1 ½ cups shredded coconut (unsweetened)
1 teaspoon vanilla
2 cups semisweet chocolate chips
1. Put the unopened can of coconut milk in the freezer for 45 minutes, or the refrigerator for a few hours. Chilling the coconut milk will cause the water and the cream to separate. The layer of cream will float to the top. Open the can and scoop out the firm cream layer; you will only need the cream.
2. Pulse the nuts in a food processor until you form a coarse, sand-like powder.
3. In medium bowl, combine the nuts, coconut cream, powdered sugar, shredded coconut and vanilla; mix well.
4. Form the mixture into heaping tablespoon-sized balls and place on a cookie sheet (should make about 30 balls). Place sheet in the freezer for a few hours. The coconut balls are easier to dip when they are frozen.
5. In a medium bowl, melt the chocolate chips. I do this by putting them in the microwave for 1-2 minutes.
6. Dip each coconut ball into the melted chocolate, making sure they are completely coated and place back on the cookie sheet. The chocolate should harden pretty quickly on the cold cookie sheet.
7. Refrigerate until serving. They are best served cold.