In the coming week I have three “events” for which I am making something. Our staff Christmas party is on Friday, and I have agreed to bring my Pumpkin Poppers (special request from my boss) and I am bringing chili so that I will have something to eat while I’m there. There are always the typical Christmas foods and dishes and there is not very much for me to eat so I need to bring my own.
On Wednesday I am attending a White Elephant holiday get together with a vendor which we deal with regularly at my job and I agreed to bring a dessert-type item. I think I’ll be bringing these Chocolate Coconut Fudge Bites because chocolate is usually a winner.
On Tuesday I have been asked to make something special for our board meeting and I have not yet decided what that will be. I am thinking some kind of cookies – I’m leaning toward a sugar cookie type cookie, but of course it can’t have sugar, maybe in the shape of a snowman. I was also thinking of some kind of Bundt cake/bread.
But for now, here is this recipe which I think you will like.
Chocolate Coconut Fudge Bites
- 1 cup raw cashews, soaked
- 1/2 cup blanched almonds
- 1/4 cup coconut oil
- 3 Tablespoons honey
- 1 cup shredded coconut + 1/4 cup, divided use
- 1/4 cup cocoa powder + 1/2 teaspoon, divided use
- 1 teaspoon vanilla
- 1 pinch sea salt
Soak your cashews for seven hours. Drain, removing all water if possible (you may want to lightly press in a paper towel or cloth dish towel).
Add all ingredients to your food processor and blend until mixed well. My food processor is not high powered and the texture was left somewhat grainy.
Using a 1 tablespoon measuring spoon, scoop out level amounts. Roll into a ball with your hands.
Mix 1/4 cup of shredded coconut and 1/2 teaspoon cocoa powder together. Roll the balls in the mixture to form a decorative line, or you may cover them completely. The cocoa powder has a slightly bitter taste as it is not sweetened so I thought it would be better to just do a strip and also it looks like you decorated them!
Yields 27 bites.