The kiddos were home from school yesterday so, we worked on their science fair projects. While they were working on that, I did a little experimenting of my own in the kitchen. Admittedly, they don’t look all that appetizing but, I have to say, these turned out to be really delicious. A nutty flavor, full of healthy fats and very little sugar (only in the form of medjool dates), these are a great, slightly sweet snack or an awesome treat for a lunch box!
I started by the toasting coconut flakes in a dry pan. You can also do this in the oven on a cookie sheet. Just be prepared to babysit it so it doesn’t burn. Then add the coconut flakes to the food processor bowl.
Now, turn it on and just let it rip for about 5 minutes. By then, it should all look pretty liquid. At this point, add the coconut oil, cinnamon, and salt and blend for another 30-60 seconds. The coconut will be warm so, it will melt the coconut oil right away.
While your food processor is running, prepare the cups by chopping the dates and lining a mini muffin tin with papers.
Now, just pour the coconut mixture over the dates. I transferred mine to a measuring cup for ease of pouring.
Now, for the tough part – waiting until they set up! This took about 2 hours in the fridge. But, they were even better the next day.
Toasted Coconut Butter Bombs
Makes about 20
5 Cups unsweetened, toasted coconut flakes
1 T Coconut Oil
1 t Cinnamon
6 Medjool dates, coarsely chopped
Pinch of salt
Add toasted coconut to a food processor bowl and process for about 5 minutes or until smooth and liquid. While the food processor is running, chop dates and add to paper lined mini muffin tin.
When toasted coconut has become liquid, add the coconut oil, cinnamon, and salt, and process another 30-60 seconds. Pour or spoon mixture over chopped dates and refrigerate for at least 2 hours.