Almond paste coconut chocolate balls

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100 g. almond paste (marzipan), shredded
100 g. desiccated coconut
2 tbsp. coconut oil, melted
2 tbsp. coconut sugar
1 egg
1 tsp. vanilla powder or paste
a pinch of sea salt
80 g. dark chocolate

Many Scandinavian desserts contain almond paste (marzipan). I love marzipan and this is the reason to make these tempting coconut balls. Of course, the best marzipan is home made with no preservatives and less sugar. These balls just melt in your mouth. And combination between coconut and chocolate is marvelous. 




Preheat oven to 160 degrees. Line a large baking sheet with parchment paper.


In a large bowl mix shredded almond paste with desiccated coconut. Add in coconut oil, coconut sugar, egg, vanilla powder and sea salt. Whisk together. 


With both your hands form small balls. Makes about 18 balls. 


Bake 12 minutes. Remove from oven and allow them to cool completely. 


Add chocolate in a saucepan and place over water bath on low heat until melted. Allow melted chocolate to cool a little. Dip in the melted chocolate half of the almond paste balls. Arrange balls over a parchment paper and leave in a cold place or in the fridge until chocolate hardens. 

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