Coconut Snowballs
Great for a fund-raising bake-off, these yummy balls look amazing, taste great and are easy to put together. Get the kids to help!
2 cups shredded coconut (plus extra for rolling)
3 tbsp. coconut oil, melted
3 tbsp. maple syrup
2 tbsp. coconut milk
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
pinch sea salt
Place coconut oil and shredded coconut in food processor. Whizz on high for 2 minutes, scaping down sides of bowl every so often, until a thick grainy paste forms.
Add maple syrup, coconut milk, vanilla, cinnamon and salt and process until well combined. Put in fridge for 15 minutes to set.
Shape mixture into small walnut size balls and roll in extra coconut. Cover and refrigerate for 30 minutes. They are now ready to eat or will store in an airtight container in the fridge for up to a week.
Makes 12
Variation: Add 100gm grated beetroot with the coconut oil and shredded coconut to the food processor and whizz, continuing as above. You will now have gorgeous pink coconut snowballs!
