Hola! An uncharacteristic Speedy Gonzalez style post from Camp CCM … I’ve been busy making snacks for when I’m on the go over the next few days. While I love taking along little containers of wholesome goodness, I also like to have something a bit cheeky without feeling like cheeky isn’t doing me the world of good too.
No secret I’m a fan of coconut + chocolate and this is a simple fast treat to make for when you only have time for a couple of bites but want to make sure you’re getting something decent and YUM into your system.
Too soft to be a bar, more like a truffle in texture and flavour … a lot like a Bounty Bar only darker.
I played around with different coatings and, despite my total dedication to coating everything in chocolate, shredded coconut won the day. Oh my sweet lordie, yes. Sure, there are only three in the photos because, well, quality control on the last batch is important, right? 😀
The macros are pretty damned good considering the coconut content of these bombs. Hey, I haven’t called anything a bomb in ages!! These are da bomb cos two of these babies give you over 30 grams of protein. That qualifies for protein bomb status.
They’re also dairy and gluten-free, low FODMAP, and well, aside from coconut, there are no other tree nuts so … awesome.
You could use coconut milk instead of the coconut milk powder and coconut water. Use less of the milk and only add enough to get a nice truffle consistency.
Without further ado …
Makes 4 bombs (serves 2)
35 grams unflavoured WPI (I used Professional Whey NZ WPI. If you use flavoured, choose chocolate)
15 grams unsweetened cacao
15 grams coconut flour
10 grams coconut milk powder (I used this one)
45 millilitres coconut water
sweetener to taste*
about 10 -15 grams unsweetened organic shredded coconut
*I used 1 teaspoon Natvia (a stevia based sweetener) but you can use whatever you like. If you use a flavoured WPI, you may not need to add anything, given they are very sweet usually.
Place all dry ingredients in a bowl and mix together. Add the coconut water and mix thoroughly with a fork or whisk until smooth. Test for you desired level of sweetness.
It will be thick and sticky. Place in the freezer for about 20 minutes just to make it easier to handle.
Place the shredded coconut in a dish.
Use a spoon to scoop up one-quarter of the chocolate mixture and drop into the coconut. I use 2 teaspoons to toss it around until nicely coated.
Repeat and place them on a lined tray or plate. Place in the fridge or freezer to set.
Store, covered, in the refrigerator or freezer.
To take with me when out and about, I keep them in a container in my insulated lunch bag with the little freezer packs to keep them cool.
Macros are based on the ingredients used as per the recipe above. If you use coconut milk instead of the coconut water and milk powder, the macros will likely change. Also, the sweetener you use may impact the macros as would the amount of shredded coconut used.