TENDERHEARTED COCONUT PRALINES
-200 grams of grated dehydrated coconut
-180 grams of coconut cream natural, if you use the canned one, use only the solid part
-3 tablespoons maple syrup
-200 grams of dark chocolate
-1 tablespoon of extra virgin coconut oil + 1 tablespoon extra if needed
-Mix togeher dehydrated coconut, coconut cream and maple syrup in a bowl. You must obtain a soft but workable dough. Try to shape it into stretched balls with your hands. If the mixture is too soft (it depends on the concentration of fat of the coconut cream that you use) add a tablespoon of coconut oil slightly melted, stir well and let stand 10 minutes in the freezer.
-Get the mixture from the freezer and shape into stretched balls with your hands. Place them on a tray lined with parchment paper and, while preparing the chocolate coating, let them solidify in the freezer.
-Melt chocolate in double boiler using a steel bowl over a pan of boiling water. Important: The bowl must not to be in contact with boiling water.
-Once chocolate is melted, remove the pot with the bowl from the heat and place it on your work surface so that the chocolate is kept warm to remain fluid. Add coconut oil and stir well.
-Take the balls from the refrigerator and, one at a time, dip them in melted chocolate. Pick them up with a fork to eliminate the excess of chocolate and put them to dry on a tray lined with parchment paper.
-Before that chocolate is dried out, decorate with a pinch of dehydrated coconut.