Toasted Coconut Bliss Balls
Ingredients
The base
-
⅔
cup
unsweetened shredded coconut
-
½
tsp
cinnamon
-
9–10
pieces
dates (pitted)
-
½ to ⅔
cup
salted roasted cashews
-
¼
cup
coconut flour
-
2
tbsp
almond butter
-
1
tbsp
maple syrup or honey
-
1
tsp
vanilla
For coating
-
as needed
amount
extra shredded coconut
Instructions
- Preheat the oven to 350°F.
- Toss ⅔ of the coconut flakes in cinnamon and spread evenly on a baking tray.
- Toast in the oven for about 5 minutes until golden.
- In a food processor, combine the dates, ½ cup of toasted coconut, and cashews and blend until a mealy batter forms.
- Transfer the mixture to a bowl and mix in the maple syrup, almond butter, coconut flour, and vanilla until well combined.
- Roll the mixture into small balls and set aside on a tray.
- In the food processor, pulse the remaining toasted coconut and some un-toasted coconut until finely shredded.
- Roll each ball in the coconut mixture to coat.
- Chill the coated balls in the fridge for 30 minutes before storing.
Nutrition Facts (estimated)
Servings
16-18 balls
Calories
94
Total fat
5g
Total carbohydrates
12.4g
Total protein
1.9g
Sodium
4.9mg
Cholesterol
0mg
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