Holistic wellness for you & your family
This week's Lily's Kitchen Menu
5 love languages
80 day obsession
healthy meal planning
new year cooking love family
Pep talk: Back to School
August 9, 2019
Are you giving up on Your goals?
May 24, 2019
Plant based? Skeptic?
May 13, 2019
A Minimalist Approach to May
April 30, 2019
Eating Well over Passover? Solved
April 15, 2019
What is the number 1 life changing habit for Passover?
April 7, 2019
Passover Money Matters
Passover Organization Solved
March 26, 2019
Doing all the things...
March 17, 2019
How do you store happy memories?
March 13, 2019
Autum Oatmeal Recipe
September 14, 2016
7 Day Sugar Detox for the New Year
September 7, 2014
Vegan Black Bean Burger Recipe
September 25, 2016
March 18, 2018
Chef Lily Aronin
Almond butter CHOCOLATE BALLS
(1 ball each) Prep Time: 20 min. Cooking Time: 8 min.
1 cup all-natural smooth almond butter
1 Tbsp. cornstarch (preferably GMO-free)
¾ cup coconut flour
2 Tbsp. pure maple syrup
Hot water 8 oz.
semisweet chocolate, 62% cocoaor higher, chopped
2 tsp. extra-virgin organic coconut oil, unrefined
1.Line a large baking sheet with parchment paper. Set aside.
2.Combine almond butter, cornstarch, coconut flour, and maple syrup in a
medium bowl; blend well with a spatula until mixture forms a uniform
3.Using clean hands, shape dough into twenty-four 1-inch balls; place a
toothpick in the center of each ball. Place on prepared baking sheet.
Refrigerate for 20 minutes.
4.Fill small saucepan with 2 inches of water; bring to a boil over high heat.
Reduce heat to low.
5.Place a heat-proof mixing bowl over saucepan. Add chocolate and oil. Stir
for 2 to 3 minutes, or until just melted. Make sure water does not splash
into the bowl.
6.Remove balls from refrigerator. Hold a ball by the toothpick and dip into
chocolate, swirling to completely coat. Return to baking sheet. Repeat with
each ball. (For any uncoated areas, coat carefully with a spoon dipped into
7.Refrigerate for at least 1 hour, or until chocolate has hardened.
8.Store in airtight container in the refrigerator.
•You can also melt the chocolate in the microwave. Place morsels and oil
in microwave-safe container. Microwave on 50% power for 30 seconds;
stir. Microwave for an additional 30 to 45 seconds or until just melted.
Do not overcook.
•To prevent the balls from sticking to your hands when you roll them,
lightly coat your hands with nonstick cooking spray