Bocaditos de mantequilla de coco y chocolate

Ingredientes

• 1 cup (240 g) coconut butter, softened and stirred well
• 3 tablespoons maple syrup (or honey)
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt
• 1 cup (170 g) dark chocolate chips (60-70% cacao)
• 1 tablespoon refined coconut oil
• Flaky sea salt, for topping (optional)

Preparación

1. 1

   Soften the coconut butter: Place the coconut butter jar in a bowl of warm water for 10 to 15 minutes, or microwave in 15-second bursts at 50% power, stirring between each, until fully pourable. Stir thoroughly from the bottom to incorporate separated oil.

2. 2

   Mix the filling: In a medium bowl, combine the softened coconut butter, maple syrup, vanilla extract, and fine sea salt. Stir until completely smooth and uniform. Taste and add more maple syrup if you want it sweeter.

3. 3

   Shape and freeze: Scoop about 1 tablespoon of filling per bite. Roll each portion into a smooth ball between your palms and place on a parchment-lined baking sheet. Freeze for 15 to 20 minutes until firm enough to handle without deforming.

4. 4

   Melt the chocolate: Combine chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and glossy. Let cool for 2 minutes before dipping.

5. 5

   Dip and set: Remove the coconut balls from the freezer and let sit at room temperature for 2 to 3 minutes. Dip each ball into the melted chocolate using a fork, tap off the excess firmly, and place back on the parchment. Sprinkle with flaky sea salt if using. Refrigerate for 15 minutes until the chocolate shell is fully firm.