Gluten-free coconut, potato and chocolate balls
As surprising as they are delicious, these little sweet balls, made with Dolbec white potato, shredded coconut, icing sugar, and vanilla extract, offer a melt-in-your-mouth texture. Coated in melted dark chocolate, they become truly delightful bites.
Ingredients
- 1 medium white potato (200 g – approximately 1/2 lb)
- 500 ml (2 cups) of icing sugar
- 500 ml (2 cups) of unsweetened grated coconut
- 5 ml (1 tsp) of vanilla extract
- 300 g (2/3 lb) chopped semi-sweet chocolate
- 15 ml (1 tbsp) of coconut oil
Steps
- Peel the potato, then cut it into cubes.
- Place the potato cubes in a small saucepan and cover with cold water. Bring to a boil, then cook for 15 to 20 minutes, until tender. Drain.
- Mash into a smooth puree using a pestle. Allow to cool completely.
- Measure 180 ml (3/4 cup) of mashed potato.
- In a large bowl, mix the 180 ml of mashed potato with the icing sugar, 375 ml (1 1/2 cups) of coconut and the vanilla until a smooth paste is obtained.
- Using an ice cream scoop, form 24 balls using approximately 15 ml (1 tbsp) of the mixture for each one. Place the balls on a baking sheet lined with parchment paper.
- Freeze for 30 minutes, until the balls are firm.
- In a double boiler or in the microwave, melt the chocolate with the coconut oil.
- Dip the balls in the melted chocolate using a fork, then place them back on the baking sheet. Sprinkle with the remaining shredded coconut as you go.
- Refrigerate for 15 minutes, until the chocolate has set.
