*Quick note, if you read this earlier today it is not a 1/2 cup of vanilla, misprint, sorry, changed, continue.
Now for some chocolate. In this little kitchen of mine I made up some freezer candies for a special dessert in the Art Food room. These little balls are so easy to make, I had all the ingredients in the kitchen, had a craving for coconut and chocolate and this is what arrived after a bit of play time.
It starts with some oils and milks and sweet things bubbling away on the stove. 1/2 cup of coconut oil, 1/4 cup of coconut milk (full fat, please don't use light) and 3 Tb agave. Bring to a low simmer, it will start bubbling like brew. Gently stir it around. This takes about 5 or 6 minutes and it starts to thicken.
Once thickened, add in 1/2 cup dried coconut, a tiny pinch of sea salt and if desired 1 tsp of vanilla. Remove from heat and put into a small bowl. Place the bowl in the fridge for about 1 hour. Give it a good stir to combine, the mixture should be solid, if not, put it back in the fridge. You want to be able to make balls out of it, so cold and thick.
Roll the candy mixture into small balls, your hands will warm this, so work fast. Place the candy balls onto a piece of wax paper on a baking sheet. Once the balls are rolled out place in freezer while you melt 3-4 ounces of dark chocolate on the stove. Remove the balls, drizzle large amounts of chocolate on each one and return to freezer. These can be stored in the freezer or the fridge, and they will melt in your mouth. Patrick liked when I completely surrounded them in chocolate, which means to turn them over once frozen and pour more chocolate over the other side.
Nourish. Thrive. Enjoy. Live it beautiful. Art Food.