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Whole Earth & Sea
Tropical Coconut Chocolate Bites
Emily Davies
Ingredients
Filling:
- 1/2 tbsp Whole Earth & Sea 100% Fermented Organic Protein & Greens (tropical)
- 1/2 cup ripe mango
- 1/2 a ripe avocado
- 1/3 cup coconut milk
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2 cup unsweetened coconut flakes
Chocolate Coating:
- 1/4 cup vegan chocolate chips
- 1/2 tbsp Whole Earth & Sea 100% Fermented Organic Protein & Greens (chocolate)
- 1/4 cup coconut oil
- 1 tbsp coconut milk
Related Products
Fermented Organic Protein & Greens
Instructions
- Line a mini muffin tin with parchment paper cups or grease the tin with oil. Set aside.
- In a food processor or blender, add in all filling ingredients and blend until smooth, scrapping down the sides as needed.
- Pour mixture into the muffin tin. Place in the freezer to solidify for 30-45 minutes.
- In a small pot, melt chocolate coating ingredients over low heat (or use a double boiler). Be careful not to burn, constantly whisk mixture until emulsified together. Remove from heat and set aside.
- Once the filling is completely solid, dip each cup into the chocolate mixture to cover completely. I use two spoons to help coat and place on a parchment lined tray. Return to freezer to solidify the chocolate. You can repeat this chocolate process and second time, if you would like a thicker shell/have leftover chocolate mix.
- Store the Tropical Coconut Chocolate Bites in the freezer in an airtight container. Allow to thaw at room temperature for 5 minutes before serving.
