Raw Coconut Snack Balls
Raw, Grain Free, Vegan, Low Carb, Low Sugar
So...a few weeks ago I went grocery shopping by myself at Whole Foods. (Happy dance happening over here now!) This was a significant day for me because I've been in treatment for Chronic Lyme disease and have not been able to drive myself to and from the store or do my own grocery shopping for the last 6 months. It was a nice milestone for my recovery and I walked into Whole Foods full of excitement for the bright colored organic vegetables, the miles of raw food bins, and the other lovely goodness that I was about to encounter.
This day seemed like vacation to me and I suddenly found myself wandering down aisles I generally stay clear of...specifically the snack/chip/cookie aisles. Yep, you guessed it, the next thing I know my cart is loaded with a few items that were not on the list and definitely fell into the splurge category for us.
One of those items was a package of raw coconut macaroons - specifically a brand called Snakaroons. You may have started to see these on the shelves like I have - there are several companies making various versions of raw coconut macaroons. They are all VERY enticing but SUPER pricey! One bag contains eight macaroons and costs between $6.99 and $10.99, depending on the brand. I ripped the bag open in the car and devoured two macaroons before I even left the parking lot. I was immediately delighted by these soft, slightly sweet, coconutty snacks. After reviewing the ingredients for a second time, I thought to myself, I need to figure out how to make these at home!!!! And so I did, and this recipe is the result. I must say that these are very similar to the pre-packaged varieties out there and are much more cost effective. These have become my new favorite treats and I hope you enjoy them as well.
These guilt free snacks are a super quick way to satisfy your sweet tooth without turning on your oven or feeling guilty that you treated yourself. They contain only six main ingredients and come together in ten minutes. And they are only 73 calories per snack ball, with only 5.3 grams of carbs, and 2.3 grams of sugar.
Raw Coconut Snack Balls (Print Recipe)
10-12 Snack Balls
¾ cup unsweetened shredded coconut, plus 1 tablespoon
3 tablespoons coconut flour*
2 ½ tablespoons maple syrup or raw honey
2 tablespoons coconut oil, melted
½ teaspoon vanilla extract
Pinch of sea salt
Lemon Vanilla Variation:**
Juice and zest of 1/2 of a lemon
½ teaspoon ground ginger
¼ teaspoon cinnamon
1. Combine coconut, coconut flour, and salt in a medium bowl.
2. Combine maple syrup or raw honey, coconut oil and vanilla in a small bowl and whisk well to combine.
3. Pour wet ingredients into dry and mix until a dough forms. It will be crumbly, but should stick together if you give it a good squeeze with the palm of your hand. If it doesn't stick together, add more oil or sweetener by the teaspoon. If it is too sticky, add more coconut flour by the teaspoon.
4. Squeeze a tablespoon of dough together in your hand and use your fingers to gently roll or mold into a ball. Repeat to make 10-12 balls total.
5. Place the snack balls in the refrigerator for about 20-30 minutes to allow them to firm up before enjoying.
6. Store raw snack balls in the refrigerator for up to 5 days.
*Many of these pre-packaged snack balls use blanched almond flour instead of coconut flour, if you decide to try it out with almond flour, I recommend increasing the flour to 1/4 cup and decreasing the shredded coconut to only 3/4 cup.
**You can easily change up the flavors to suit your tastes, both the Lemon Vanilla and the Ginger-Cinnamon variations of this recipe are amazing - my personal favorite is the Lemon Vanilla!! Simply add the listed ingredients to the base recipe and stir to combine. What other variations can you think of?
Like low-carb eating? Check out our Anti-Inflammatory Eating Plans with delicious, whole food recipes for the whole family to enjoy!
5/31/2014 07:40:37 am
I just made these for my two kids and they thought they were delicious! I had to substitute grapeseed oil for the coconut oil and worked out fine. I'm looking forward to making the lemon variety with coconut oil next time!
6/2/2014 02:00:47 am
That is awesome Jill - so glad the kiddos liked them! Thanks for the feedback....let me know if you come up with any other yummy varietals.
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Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
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