Prep Time: 15 minutes

Cook Time: 3 minutes

Yield: Makes 12 to 5 choco-balls.

The goodness of aronia berries and coconut blends well with cocoa, making these decadant treats a winner.

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Ingredients

>> 1 cup rolled oats
>> 3/4 cup shredded coconut
>> 1/4 cup sugar
>> 1/4 cup butter
>> 1/4 cup milk
>> 3 heaping tbsp cocoa powder
>> 1/2 tsp vanilla
>> 1/4 tsp salt
>> 24 - 30 aronia berries

Instructions

In a saucepan, combine sugar, butter, milk, and cocoa. Bring to a boil over medium-high heat. Be sure to stir constantly, then remove from heat.

Stir in the vanilla and salt. Then add in the shredded coconut and rolled oats. Make sure all ingredients are blended well.

Cover a baking sheet with parchment paper.

Using your hands, take some of the mixture, about golf ball size, make a ball; then create a depression and place an aronia berry in it. Roll the mixture again so that the berry is in the centre; place on baking sheet. Press another aronia berry into the top. Continue the process until all the mixture is gone. You can make these any size you desire but this will determine your final yield.

Place the sheet in the fridge to set for about an hour.

Once set, place them into a container and keep refidgerated. Stores well up to one week.

Wild Edibles in Recipe:

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe: Black Chokeberry

Recipe Category: Beverages