These are some serious healthy & delicious treats! And it makes a great DIY Valentine's Day gift. It's a no-bake recipe, everyone with a good pair of hands can make these with ease. However, if you hate chocolate or coconut, you can click on the "X" button now.
I just wanna clarify that I didn't make up the brain power boosting bit just to attract your attention. The flavonols in dark chocolate improve blood vessel function, which improves blood flow to the brain and in doing so improves cognitive function and memory. Dark chocolate is also one of the most powerful antioxidants in the world. Cacao is so powerful that it actually contains 15 times more antioxidants than blueberries and 20 times more than green tea. However, not all chocolate is created equal. One should always look out for high quality dark chocolate, preferably organic, with at least 70% cocoa.
Our brains are made up of 60% fat. Low levels of fats in food can contribute to depression, Alzheimer’s, and dementia. Incorporating good healthy fats into the diet, even moderate amounts of saturated fat like coconut oil, can help in raising good cholesterol levels, weight loss, and combat dementia. It acts as an anti-inflammatory and has been linked in helping prevent the onset of these brain disorders.
But of course, if you were allergic to chocolate or coconut, you should avoid these at all cost. I have quite a list of allergies myself, hence I know how it is like to live with allergies. It's really a pain in the butt.
And if you wish to learn more about food that will boost brain power, you can read up at forbes.com. All the facts above are quoted from forbes.com
** Recipe is right after the photos.
DARK CHOCOLATE COCONUT MINI BITES
Makes about 30
1 cup desiccated coconut
2 tbsp honey or maple syrup
2 1/2 tbsp coconut oil, melted
1/2 tsp vanilla extract
100g or 4oz dark chocolate (I used Glittard 70% cocao dark chocolate)
50g or 2oz white chocolate (optional, read note)
a pinch of sea salt (optional)
1) In a large bowl, mix desiccated coconut, honey (or maple syrup), coconut oil and vanilla. Stir until they come together.
2) Using your hands, squeeze the mixture into mini bite-size balls. First, you squeeze the mixture in your palm a few times (you'll get some oil on your hands), and then gently shaping it from an oval into a round ball.
3) Once you have finished turning the coconut mixture into mini bite-size balls, place them in the refrigerator for about 30 minutes or until firm.
4) Place dark chocolate in a medium size bowl and melt dark chocolate gently over a pot of hot water. Once melted, stir in a tiny pinch of sea salt if using. Salt heightens the taste of chocolate. You can melt the chocolate using microwave too but be sure to use a microwave-safe bowl.
5) Line a tray with non-stick baking paper. Using two forks, roll each coconut ball in the melted dark chocolate until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off the fork. Gently nudge the chocolate covered ball onto the lined tray. Repeat for the rest of the balls.
6) Chill the dark chocolate covered coconut balls in the refrigerator until chocolate is completely set before serving. You can stop at this stage and store them in refrigerator.
7) Place white chocolate in a medium size bowl and melt white chocolate gently over a pot of hot water. Transfer the melted white chocolate in a small ziplock bag & cut a tiny hole at one corner. Drizzle melted white chocolate on cold & set dark chocolate covered coconut balls by squeezing the ziplock bag gently. Once completed, chill them in the refrigerator until the white chocolate is completely set before serving. Store them in refrigerator.
Note: You can absolutely omit the white chocolate drizzle as I only did it for these photos. They look prettier with some colour contrast. Alternatively, you could sprinkle some desiccated coconut immediately after you have rolled each balls in the melted dark chocolate.
Source: Pinch of Yum