1/3cupcoconut butter(ground, whole coconut or coconut cream concentrate)
1/4cuporganic virgin coconut oil
pinchHimalayan Crystal Salt
1tspvanilla extract or 1 vanilla bean seed
6oz85% dark chocolate
1tbsporganic virgin coconut oil
Heat the coconut butter, almond butter, coconut oil, salt, vanilla, and honey for one minute on high. Stir until the mixture is completely blended. If there are still lumps, heat it for another 30 seconds and stir again.
Refrigerate the filling for 20 minutes, or until it is firm enough to handle but has not completely solidified. Shape the filling into approximately 20 balls. Place the formed filling back into the refrigerator to firm up completely.
Break up the dark chocolate into a small, deep bowl. Add the tablespoon of coconut oil to the bowl and heat . Stir the mixture and make sure it is smooth.
To dip the centers, press a toothpick into each ball and partially dip into the chocolate, leaving some of the filling visible. Place on waxed paper .
After all of the candies are dipped, leave them at room temperature or refrigerate until completely firm.
Note: the flavor and texture of these is best served at room temperature, but if you are transporting these or giving them as a gift they will hold up better if chilled.