Categories: Recipes

Coconut Balls

1 3/4 c. unsweetened coconut, divided
2 t. coconut oil, melted
2 1/2 T. maple syrup
1 t. vanilla
dash sea salt

Place 1 c. of shredded coconut and coconut oil in a food processor fitted with a steel blade. Process the mixture for several minutes (depending on your machine), scraping down the sides a couple of times until it reaches a paste-like consistency.

Add 1/2 c. coconut, the maple syrup, vanilla, and salt, and pulse until just combined.

Place the remaining 1/4 c. coconut into a bowl. Shape into 12 balls approximately 1-inch in diameter and roll to coat in the coconut. Store in an airtight container in the refrigerator for up to a week.

© Betsy Leighton 2021 dairyfreegaps.wordpress.com

bleighton2

Recent Posts

Lower Histamine Roast Chicken

Here is my recipe for lower histamine roast chicken. This is my favorite roast meat…

1 week ago

Lower Histamine Roasted Squash

Here is my new recipe for lower histamine roasted squash.

1 week ago

My Book About Solo Backpacking the SHT is Available for PreSale!

I'm excited to announce the presales have begun for my newest book, "Rocks and Roots:…

4 weeks ago

Copycat Bobo Bars

Here is my new recipe for copycat bobo bars. They are great snacks for on-the-go!

2 months ago

My Backpacking Gear List for the SHT

This post details my backpacking gear list for solo backpacking the SHT with a chronic…

2 months ago

Reflections After 100 Miles Solo Backpacking on the SHT

This post reflects on my 100 miles of solo backpacking on the Superior Hiking Trail…

2 months ago

This website uses cookies.