Features / Food & Drink Bake of the Week: How to make these tasty Chocolate Coconut Balls By The Sunday Post April 19, 2019, 12:01 am Get a weekly round-up of stories from The Sunday Post: Thank you for signing up to our Sunday Post newsletter. Something went wrong - please try again later. Sign Up These are a delicious, tasty treat! The delightful recipe is from The Keto Cure by Professor Jurgen Vormann with Nico Stanitzok, published by Modern Books, £14.99 You’ll need 1 avocado, peeled and destoned 100g full-fat cream cheese 50g soft butter 60g coconut flour 30g cocoa powder ½ teaspoon vanilla powder Birch sugar (xylitol, optional) 60g ground almonds 20g desiccated coconut Method Scoop the avocado flesh into a food processor. Add the cream cheese, butter, coconut flour, cocoa powder and vanilla powder, and process everything until well combined. Add some birch sugar, if desired. Transfer to a bowl, knead in the ground almonds and let the mixture rest for 10 minutes. Shape 20 equal-size balls from the mixture using your hands and toss them in dessicated coconut. The chocolate balls will keep for up to one week if stored in an airtight container in the fridge. Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer. Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica. Subscribe
