Active time: 30 minutes |Cook time: 5 minutes | Yield: 24 balls |


24 oz 85% dark chocolate

1 can of coconut milk (13.66 fl oz)

4 oz of slivered almonds

1 cup of cocoa powder

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  1. Pour coconut milk into a container.
  2. Microwave on high for 5 minutes, or until hot.
  3.  Pour hot coconut milk onto the chocolate.
  4. Let sit 5 minutes.
  5. Mix well with a hand blender or a whisk until the mixture is smooth and shiny.
  6. Pour the chocolate and coconut mixture into a bowl.
  7. Put 4 oz of almonds on a pan and toast in the oven at 350 F until lightly brown and fragrant.
  8. When chocolate mixture is cold, shape it into balls.
  9. Roll the balls in 1 cup of dark cocoa powder.
  10. Roll the balls in the toasted almonds.
  11. Refrigerate for at least 2 hours
  12. Enjoy!

Gui Alinat

Gui Alinat is a Tampa, Fla.-based American Culinary Federation Certified Executive Chef, published food writer, and the owner of Artisan Boutique Catering. He is the author of "The Chef's Repertoire," and "Eat More, Burn More." Born, raised and classically trained as a chef on the Mediterranean coast of France, he traveled extensively, working in restaurants around the world. Chef Gui promotes an active lifestyle, sound nutrition, and believes that fresh and tasty food is resolutely compatible with fat loss and bodybuilding alike. He lives in Florida with his wife Carissa and their five children.