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.

Ingredients

• 1 3/4cups1 3/4 cups unsweetened shredded coconut, divided
• 2teaspoons2 teaspoons coconut oil
• 3tablespoons3 tablespoons maple syrup
• 2tablespoons2 tablespoons unsweetened coconut milk
• 1/2teaspoon1/2 teaspoon vanilla extract
• 1/2teaspoon1/2 teaspoon ground cinnamon
• 1/8teaspoon1/8 teaspoon sea salt

Details

Servings 12
Adapted from thekitchn.com

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.