No-Bake Chocolate Coconut Snowballs

No-Bake Chocolate Coconut Snowballs

Ingredients:

4 cups unsweetened organic shredded coconut
2 Tbsp unrefined coconut oil
6 Tbsp pure maple syrup
4 Tbsp unsweetened coconut milk (I used an organic variety from a can)
1 tsp vanilla extract
1/4 tsp sea salt
1 cup organic dark chocolate, melted with 1 Tbsp unrefined coconut oil (the coconut oil makes the melted chocolate smooth)
Additional coconut for dusting if desired.

Instructions:

  1. Place shredded coconut and coconut oil into a food processor.
  2. Process on high speed, scraping down the sides occasionally, until it reaches an almost buttery consistency.
  3. Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until ingredients are combined.
  4. Shape the coconut mixture into 1” balls.
  5. Place on wax paper, and refrigerate for at last an hour, or set in the freezer for 30 minutes.
  6. Once the coconut balls are very firm, melt the dark chocolate, and coconut oil in a small saucepan over medium heat for just a minute or two, stirring constantly.
  7. Once the chocolate is melted, carefully dip the coconut balls into the melted chocolate and sprinkle with a tiny bit of shredded coconut
  8. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.
  9. Store in a sealed container in the refrigerator or freezer, for up to a week.

Enjoy!


Paleo Holiday cookies

 

Linzer Torte Thumbprint Cookies

from Lexi's Clean Kitchen

Ingredients:

  • 2 1/2 cups blanched almond flour
  • 1/4 cup raw honey
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 Tbsps. coconut oil
  • 2 Tbsps. apple sauce
  • 1 tsp. baking soda
  • Dash Himalayan sea salt
  • 5-6 Tbsps. homemade or store-bought jam

Instructions:

  1. Preheat oven to 350
  2. In a large bowl combine dry ingredients
  3. In a separate bowl whisk together wet ingredients then combine both bowls
  4. Roll dough into a ball and cover in plastic wrap; refrigerate for 20 minutes or longer
  5. Line a baking sheet with parchment paper or baking liner
  6. Roll individual balls out and place on baking sheet
  7. Push your thumb in, fill with a drop of jam, and repeat
  8. Bake for 15 minutes until slightly golden

Notes

Leave out the almond extract for traditional thumbprints

Cheers to a healthier you!

dr. ingrid