Delicious Coconut Chocolate Cake Balls Recipe

In a mixing bowl, combine 350 milliliters of thick chilled coconut cream with your desired amount of sweetener.

Add in vanilla extract and 2-3 tablespoons of cocoa powder. Using an electric mixer, whip the mixture for about a minute.

The coconut cream will not double in size but should achieve a smooth and silky texture. Make sure to use the coconut cream only, as the water should be drained off!

Once you have your biscuit (ensure it’s allowed to sit overnight or for a day at room temperature), crumble it into fine crumbs.

To the crumbs, add your prepared coconut chocolate cream and mix well. If you have good-quality psyllium husk that doesn't crunch, consider adding it to the mixture at this stage for a unique texture.

Cover the mixture and refrigerate for several hours or overnight to firm it up.

Once the mixture is set, take portions of it and roll them into your desired shapes—typically resembling small balls or potato shapes.

For an extra touch, roll the cake balls in cocoa powder or crushed nuts. You can also enhance the flavor by adding orange zest or chopped walnuts into the mixture before forming the balls.

After shaping the cake balls, place them back in the refrigerator for a few hours before serving. This will help them to firm up further, making them delightful and ready to enjoy!