All you non-bakers out there, this one is for you. So far in this holiday season I haven’t baked one cookie, shopped for one gift… and I have a tree somewhere in a storage unit.
So, today, I have the perfect busy-person dessert that’s fast & easy, yet tasty & impressive. And you likely already have these few ingredients in your kitchen.
It’s a super basic recipe, but feel free to get creative and make a few variations. Add liqueur into your chocolate if that’s your thing… cinnamon, chiles, orange zest, espresso powder… whatever you like. Your pantry is the limit.
adapted from Vegetarian Times
12-oz. package of dark (65% cacao) chocolate chips, or chopped up semi-sweet baking chocolate (I enjoy the Sunspire brand, which is vegan & gluten free)
1/2 cup canned full fat coconut milk
tiny splash of vanilla
1/2 cup or so, raw chopped pistachios
1/2 cup or so, unsweetened shredded coconut (optional)
a few pinches of sea salt
Melt chocolate in a large glass bowl over a small pot of simmering water. Stirring until smooth. Remove from heat and stir in coconut milk and vanilla
Refridgerate for at least 4 hours.
Toast pistachios with a little bit of sea salt, spread a thin layer on a plate.
Place coconut and a few pinches of salt on a separate plate. Scoop 1-inch balls of chocolate, roll them into the toppings. Using your hands to get it all to stick together. Store, covered, in the fridge.