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Coco Cacao Bolitas

Course: Dessert, Snack
Yield: 24 bolitas

Materials

  • 1 cup coconut flour
  • 1/4 cup mesquite powder
  • 1/4 cup cacao powder (not cocoa)
  • 1/2 cup shredded coconut
  • 1/2 cup peanut butter (I use chunky)
  • 1 cup coconut milk
  • extra cacao powder or shredded coconut for coating (optional)

Instructions

  • In a medium size bowl, mix all dry ingredients.
  • Add paenut butter and coconut milk and stir, by hand, until a dough forms (it will be a little bit "sticky").
  • Roll into small balls, approximately 1" in diameter.
  • After all the balls are formed, roll in either extra cacao powder or shredded coconut.
  • Refregerate for one hour prior to serving.

Notes

You can substitute almond butter for peanut butter if allergies are an issue. 
Almond milk can be used in place of coconut milk but alter to 3/4 of a cup and add more if necessary. 
Finely chopped dates can be used in place of shredded coconut if you want something a bit sweeter, or if you don't care for coconut.