This recipe, courtesy of thekitchn.com is so simple and delicious–the perfect recipe for the busy Christmas season. It’s no bake and caters to most dietary needs: it’s raw, vegan, gluten-free and nut-free. Not to mention, unlike most sugary Christmas treats, it actually has nutritional value!
- The coconut is a great source of healthy fat and fiber, it aids digestion and has natural anti-bacterial properties.
- Maple syrup (my sweetener of choice) has less calories than honey, agave, or corn syrup, and is packed with vitamins like manganese, riboflavin and zinc.
You can view the original recipe here.
Makes 12 balls
1 3/4 cups unsweetened* shredded coconut, divided
2 teaspoons 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.
*It’s very important to use unsweetened coconut. It has a completely different texture than its sticky, sweetened counterpart.
**I quadrupled this recipe and am giving them out as gifts this year!