These pistachio coconut balls combine nutty pistachios, coconut and melted Moruga Cacao. They are quick to make and work well as a small snack or a sweet dessert from the fridge.
Ingredients for about 8 balls
- 0.5 cup (73 g) pistachios
- 0.5 cup (50 g) shredded coconut
- 1 tbsp coconut oil, melted
- 1 tbsp agave syrup
- 1 Medjool date
- 1/3 cup, about 15-20 Drops or 3-4 squares, Moruga Cacao
Preparation
- Add pistachios, shredded coconut, coconut oil, agave syrup and date to a high-speed blender.
- Blend well until an even mixture forms.
- Use a spoon to scoop out some of the mixture, press it together with your hands and shape small balls.
- Melt Moruga Cacao in a water bath and pour it into a narrow bowl.
- Dip the balls into the melted cacao and let them cool on a rack.
Stored in an airtight container, the balls keep in the fridge for up to 7 days. For the coating, use your favorite origin from Moruga cacao varieties. If you are new to 100% cacao, the Moruga Starter Kit is the easiest way to compare profiles.
For preparation and quality context, read how to prepare Moruga Cacao, how to buy 100% cacao and Moruga lab tests.
