Step 1

Place a plate onto mixing bowl lid and weigh 210 g of the coconut onto it, then set aside. Set aside a baking tray (30 x 40 cm).

Step 2

Place 40 g of the blanched almonds, chocolate, sugar and 80 g coconut into mixing bowl, then mill 10 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 3

Add coconut cream and coconut oil, then heat 2-3 min/50°C/speed 2, until melted.

Step 4

Add crispy rice cereal and remaining 150 g coconut, then mix 40 sec//speed 1 or until combined.

Step 5

Roll 2 heaped teaspoons of the coconut mixture around each whole almond and press into a ball. Immediately roll in reserved coconut to coat and place onto tray. Repeat with remaining nuts and mixture (makes approx. 40 balls). Serve or place in airtight container until ready to serve (see Tips).