- 14 oz of full-fat coconut milk from can
- 1 tablespoon of vegan butter
- 1/4 cup of cocoa powder
- 1 tablespoon of powdered sugar
Blend the coconut cream and water thoroughly. In a saucepan, combine all ingredients and cook on medium-low heat until extremely thick. Stir frequently. You can test by taking a small amount and putting it on a plate. Then, put it in your refrigerator. If it hardens nicely, it is ready. Don’t panic if your mixture is not thickening, because it takes a long time.
Once ready, pour onto a baking tray lined with parchment paper. Chill for 1-2 hours and then roll into bite-size balls. Roll in sprinkles. Enjoy!