No-Bake Recipe: Coconut Snowballs (Gluten-Free, Nut-Free & Vegan!)

By sandycon

Ingredients

• 1 3/4 cups unsweetened shredded coconut, divided
• 2 teaspoons melted 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

Details

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 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.