Coconut SnowBalls - Gluten Free
Title: Coconut Balls
Author: Britney Shawley
Recipe type: Lunch
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Serves: Makes 12 balls
I whipped these together when one of my besties visited last year. She normally doesn’t like coconut, yet, when she had these she fell in love and is actually the one who inspired me to include them for you here! They are jammed-packed with nutrients, no refined sugar and so very delicious!!! Your kids will love them, and so will any guests you have over. They are the perfect #holiday treat! Enjoy!
1 3/4 cups unsweetened shredded coconut, divided
2 teaspoons melted coconut oil
3 tablespoons maple syrup
2 tablespoons unsweetened coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt
Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency. (It does not have to be completely smooth like butter; some coconut texture is good.)
Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to 5 days. Bring to room temperature before eating.