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Raw Coconut Snowballs

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As the sun sets at only quarter to four on the second to last Thursday before Christmas break the next six working days will be as hectic here in London as I try to find imaginary time to fit last minute very important meetings into the diary.

It is as though a sand timer is flowing and we are all racing before the last grain flows through.

One way I’m trying to get through the stress is by listening to podcasts from my favorite radio duo in New Zealand, sure I look a little crazy with a giant grin on my face in the office, the only one on the floor and building with one, but it’s so worth it as the stress washes over me when they are cracking jokes into my ears.

Another way to curb stress is this very simple, raw snack which contains ingredients you most likely already have sitting in the pantry. It is the perfect snack to curb the hunger cravings in this little morsal of coconut and maple and only requires one bite. Coconut is very filling so not much is needed to make an impact and these coconut snowballs are perfect for a week as a snack.

Not only are they vegan, but also paleo friendly and gluten free so are a perfect option for people’s dietary needs and would make a perfect gift for anyone with such dietary requirements or in fact, someone who loves coconut with a hint of sweet in the form of the maple syrup.

Despite the quantity of coconut ingredients these aren’t too rich either.

Coconut Snowballs
Adapted from TheKitchn
Makes 12 balls

Ingredients:
1 3/4 cups shredded coconut
2 teaspoons coconut oil, melted
3 tablespoons maple syrup
2 tablespoons coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt

Directions:
Place 1 cup of the shredded coconut in a food processor along with the coconut oil and blend on medium-high speed until it reaches a paste-like consistency, scraping down the sides as necessary.

Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add the remaining 3/4 cup shredded coconut and pulse until just combined.
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Shape the mixture into 12 1-inch balls and roll into desiccated coconut.

Refrigerate for at least an hour and up to 5 days, bringing to room temperature before eating.
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