This innovative recipe draws inspiration from Mexican jicama candy. Shredded toasted coconut and jicama are combined with orange juice and brown sugar until sticky-sweet. They're then coated in a smooth, rich dark chocolate that contrasts the citrus-y and coconut flavors of the energy bites. If you're ever at a loss for what to do with jicama, then this simple snack recipe is a must-try.
Mexican Jicama Energy Bites [Vegan]
- 1 cup unsweetened shredded coconut, toasted
- 3 cups jicama, shredded
- 1 cup freshly squeezed orange juice
- 1/2 cup brown sugar
- A pinch of salt
- 7 ounces vegan dark chocolate, melted
- In a medium saucepan, mix together the coconut and the jicama. Add the orange juice, sugar, and salt, and combine until well incorporated.
- Heat at medium heat for 30 minutes, stirring constantly, or until sticky dough forms.
- Transfer to a plate and let cool completely. Scoop a tablespoon of the mixture and form a ball. Repeat until all of the mixture is gone. Freeze on a cookie sheet for at least 2 hours.
- Melt the chocolate in either a double-boiler, or in the microwave at 30-second intervals.
- Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Allow any excess chocolate to drip back into the bowl.
- Store in an airtight container in the refrigerator.