No-Bake Recipe: Coconut Snowballs (Gluten-Free, Nut-Free & Vegan!) Recipes from The Kitchn
By sandycon
If you're a raw food person (or cooking for one), you can also use this recipe; substitute raw agave or yacon syrup for the maple syrup and make sure to use certified raw ingredients or process your own coconut milk, for example.
- 12
Ingredients
- 1 3/4 cups 1 3/4 cups unsweetened shredded coconut, divided
- 2 teaspoons 2 teaspoons coconut oil
- 3 tablespoons 3 tablespoons maple syrup
- 2 tablespoons 2 tablespoons unsweetened coconut milk
- 1/2 teaspoon 1/2 teaspoon vanilla extract
- 1/2 teaspoon 1/2 teaspoon ground cinnamon
- 1/8 teaspoon 1/8 teaspoon sea salt
Preparation
Step 1
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 spreadable, paste-like consistency.
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 a week. Bring to room temperature before eating.