Art_Of_Entertaining_2016

Christmas Day Dinner
Christmas Coconut Chocolate Nut Balls
Ingredients
• 1/2 cup walnuts
• 1/2 cup almonds
• 1/2 cup cashews
• 8 pitted dates
• 1/2 cup unsweetened shredded coconut, plus 1/4 cup (or more) for rolling
• 1 1/2 tablespoons coconut oil, melted
• 3/4 teaspoon vanilla
• 1 teaspoon cinnamon
• tablespoons honey
• 1 tablespoon coconut butter
• 1/4 cup shredded organic dark chocolate
Directions
1. In your food processor add walnuts, almonds and cashew. Give a pulse 3 times. Then add in dates and 1/2 cup coconut. Pulse
again for 3 times.
2. Add in coconut oil, vanilla, cinnamon, honey and coconut butter. Pulse until the mixture is set together. Add in chocolate and
pulse 2 times.
3. Add mixture to a large bowl or on a board.
4. Take a large plate and add 1/4 cup shredded coconut.
5. Prepare a baking sheet (I line with parchment paper).
6. Using a mini melon scoop or a tablespoon roll into balls (using your hands).
7. Roll balls into coconut and put on your prepared sheet pan.
8. Refrigerate for at least 1 hour.
CINDY’S TIP
These can be made 2 days in advance. After you refrigerate for 1 hour place into a container or large bowl
with a cover until ready to serve! I like to take them out about 1 hour if making in advance to bring up to
room temperature.
This is a great time to take out the beautiful Christmas platter. To decorate sprinkle some coconut and
shredded chocolate on the bottom of the platter then add Coconut Chocolate Nut Balls!
102 www.CindysTable.com © Cindy’s Table