With Wellington Chocolate Factory Coconut Milk chocolate

Looking to grow your treat recipe stack coming into the Christmas season? Well have we got the recipe for you!

Made by our friend @sarahschocolatestash with our Coconut Milk Chocolate, and yes it’s vegan!


Makes 12-14 balls



1 block of WCF Coconut Milk chocolate (75g), roughly chopped

100 g ground almonds

60 g fine desiccated coconut

5 tbsp (75 ml) coconut cream

15 g maple syrup (or sweetener of your choice)



1. In a medium-sized bowl, mix together the ground almonds and desiccated coconut until well combined.

2. Add the coconut cream and maple syrup, and mix thoroughly to ensure the cream and syrup is well-distributed throughout the mix.

3. Using a teaspoon, scoop out and roll the mixture into small balls using your hands. This recipe will make 12-14 balls, at ~3 cm diameter.

4. After rolling, place the balls into the fridge to firm up.

5. While the balls are refrigerating, melt the chopped chocolate, either on low power in the microwave (regularly checking & stirring), or in a glass bowl over a saucepan of simmering water.

6. Once the chocolate is melted and smooth, set aside.

7. To coat the balls in chocolate, remove from the fridge and one by one, dunk into the melted chocolate. There should be enough chocolate to fully coat 6-8 balls, and chocolate dip the remaining.

8. Garnish the balls with a little dessicated coconut, or drizzle over any remaining melted chocolate.

9. Refrigerate to set, then remove from the fridge approximately 20-30 minutes before serving to best enjoy the flavour of the chocolate!