Vilda's Coconut Chocolate Balls

Known as ‘kokosbollar’ in Swedish, these coconut covered, coffee-spiked chocolate balls are the epitome of nostalgia for a Swede. In my case, they were one of the first confections I learned how to make—thanks to the almost effortless ease required to pull them together. We made a few tweaks to the original recipe; substituting nutty coconut sugar for the usual refined sugar and adding a generous dose of our 11:11 tincture. Stored in the fridge, these chocolate balls are a perfect treat to share with friends over afternoon tea or as a light and satiating dessert. 

• ½ cup softened unsalted butter 
• ⅓ cup coconut sugar 
• 1 teaspoon vanilla extract 
• 4-6 dropperfuls of Rainbo 11:11 tincture 
• 3 heaping tablespoons cocoa or cacao 
• 3 tablespoons chilled coffee, regular or decaf 
• 1 cup rolled oats 
• Small pinch of fine sea salt 
• ½ cup shredded coconut, for rolling 

Directions:

1. Add the butter, sugar, vanilla extract and 11:11 tincture to a medium mixing bowl. Using your hands (or an electric mixer on the lowest speed), smoosh everything together until fairly evenly combined. 
2. Add the cocoa and chilled coffee and mix again to combine, then add the oats and a pinch of salt. Mix until everything is evenly combined, then set this mixture aside in the refrigerator for 20 minutes. This time gives the oats a moment to hydrate and the butter a chance to firm up, which helps provide for an easier time rolling out the balls. 
3. Add the shredded coconut to a shallow bowl. Remove the chocolate mixture from the fridge, and begging to roll it into small balls - about the size of a golf ball. Roll each chocolate ball in shredded coconut to thoroughly coat the surface. 
4. Store the chocolate balls in the fridge in an airtight container for up to 5 days.