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Nine chocolate coconut fudge bites for Later Full GAPS with narrow cocoa-coconut stripes

Chocolate Coconut Fudge Bites for Later Full GAPS

Chewy chocolate coconut fudge bites made with short-soaked cashews, prepared almonds, raw honey, coconut, pure organic cocoa, and homemade vanilla for occasional later Full GAPS.
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Servings: 27 bites
Course: Dessert, Snack
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Fudge Bites
  • 1 cup fresh cashews sold as raw soaked 1 to 3 hours and drained very well
  • 1/2 cup properly prepared fully dried blanched almonds
  • 1/4 cup coconut oil
  • 3 tablespoons raw honey
  • 1 cup additive-free unsweetened shredded coconut
  • 1/4 cup pure organic unsweetened cocoa powder
  • 1 teaspoon homemade GAPS vanilla extract
  • 1 pinch mineral salt
Coconut Stripe
  • 1/4 cup additive-free unsweetened shredded coconut
  • 1/2 teaspoon pure organic unsweetened cocoa powder

Equipment

  • Medium glass bowl for soaking cashews
  • Fine-mesh colander and clean kitchen towel
  • Measuring cups and spoons
  • Ninja Professional Plus Kitchen System BN801 food-processor bowl, S-blade, lid, and motor base
  • Small silicone spatula
  • One-tablespoon measure
  • Rimmed stainless-steel tray
  • Small glass bowl for coating
  • Covered glass storage container

Method
 

  1. Cover the cashews with filtered water and soak for 1 to 3 hours, never longer than 6. Drain very well and press lightly in a clean kitchen towel to remove surface water.
  2. Put the drained cashews, prepared dried almonds, coconut oil, raw honey, 1 cup shredded coconut, 1/4 cup cocoa powder, homemade vanilla, and mineral salt in the BN801 food-processor bowl. Process, stopping to scrape as needed, until cohesive and slightly grainy with no dry pockets or oil pool.
    Grainy chocolate coconut fudge mixture in the exact Ninja BN801 food processor with its used coated blade
  3. Use a level tablespoon to divide and roll exactly 27 small balls. Arrange them in one layer on a rimmed tray.
    Twenty-seven uncoated chocolate coconut fudge bites in three rows of nine beside the cocoa-coconut coating
  4. Mix the remaining 1/4 cup shredded coconut with 1/2 teaspoon cocoa powder in a small bowl.
  5. Roll the middle of each bite through the coating to make a narrow band, pressing lightly so the coconut catches without flattening the ball.
  6. Serve in a single layer or transfer to a covered glass container. Refrigerate when a firmer texture is wanted.

Notes

Later Full GAPS: Pure organic cocoa is occasional only after digestive symptoms are gone.
Cashews: Soak 1 to 3 hours; never longer than 6 hours.
Almonds: Use properly prepared and fully dried blanched almonds.
Yield: 27 level-tablespoon bites.

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