here I have to say this is my favourite sugar-free but sweet recipe I made so far. A total must have this Christmas. And it’s so easy. And so much better for you than the store bought version. Which is full of refined sugar, palm oil, skim milk, whey powder and artificial flavours by the way. Not nice. Definitely not healthy. Anyway, why not to try something healthier this Christmas? These no baked Coconut Snowballs are super simple, free of gluten, sugar and dairy, but still delivering the desired taste of holidays. You can make it for a little treat after the Christmas meal or even as a healthy gift for your friends.
n'brick site de rencontre I honestly don’t have much more to say about these Coconut Snowballs. They are so good. However, if you are used to sugar and sweets, you might find them less sweet than usual snowballs. Which is totally true. I am trying to get rid of sugar in my life (we haven’t bought any form of sugar in a year or so), but also I don’t like to use to many other sweeteners either. Because that’s just a substitute for the unhealthy habit. And coconut is naturally pretty sweet, so it’s really easy in this case. But if you don’t worry about this too much, you can adjust the recipe to your likings. Little bit of vanilla or sea salt could also be a nice option.
- 1 cup fine shredded (desiccated) coconut
- ½ cup coconut flour
- ½ cup coconut cream
- 10 tbsp coconut butter
- Sweetener of choice (I used 3 tsp of Natvia)
- Roasted almonds (ca 25 pieces)
- Shredded coconut for coating the balls (ca ½ cup)
- Leave the coconut butter in room temperature for few hours before making the balls, so it has time to soften.
- In a large bowl mix the desiccated coconut, sweetener (if you're using), coconut flour, cream and butter. Work the dough through with your hands. The dough should have a slightly crumbly texture. But if it's really crumbly, add a little bit more cream. You can also cool the mixture in the fridge for 30 minutes to make it easier to work with.
- To make the balls, take a little bit of the mixture in your hand and smash it a little to a pancake shape. Place the almond in the middle and cover it with the dough, rolling the mixture in your hands, shaping a little ball.
- Put the shredded coconut in a shallow bowl or plate and roll the ball in the coconut to finish it.
- Cool the balls in a fridge for at least two hours before serving.
- Serve cooled and store in a fridge (they keep in the fridge for up to a week and freeze very well too).