Beautiful jade colored, glazed dessert balls with chocolate "donut hole" filling. Raw vegan recipe, gluten-free and so pretty. Perfect holiday dessert.
*The coconut oil needs to be at the right consistency for the recipe to work. It has to be softened, but not melted or hot in any way. If it's fully melted (i.e. a runny liquid), it will separate from the maple syrup as you try to mix. The correct color should be white (not clear), and the texture should resemble applesauce (not thin like a cooking oil).
** If you need more tips on how to wipe off excess glaze from your balls most efficiently, without spoiling the look of the balls, there's a video demo available in the Unconventional Treats book & video pack.
*** Note: the basic premise in this recipe is that the glaze sets when it comes into contact with something cold (because coconut oil gets liquid when hot and solid when chilled). This is the reason for freezing the balls first. Likewise, having a chilled tray to set the glazed balls on helps the glaze not to spread out onto the tray, but instead set upon contact with the cold tray. Having the tray lined with parchment paper first will ensure an easy separation from the tray.