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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

COCONUT BALLS - low carb Recipe

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This recipe for COCONUT BALLS - low carb is from KEEP THE TRADITION ALIVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MAKE TWO BATCHES, it doesn't make a lot

- 2 1/2 c unsweetened flaked coconut (*organic)
- 1/4 c + 1 Tbsp. melted coconut oil (small bowl in microwave or sm sauce pan on stove top)
- 1/4 c honey (or organic agave)
- 1/2 tsp. vanilla
- pinch of salt (1/8 - 1/4 tsp)

- Dark choc for topping (I use lily's - no sugar)
Directions:
Directions:
Using a food processor, pulse coconut (supposed to be until 'sticky' crumbs form, not sure what that means!)
- Mix coconut oil, honey, vanilla and sea salt.
- Stir in coconut
- Form mixture into small balls by patting together and squeezing excessive oil until a ball forms (if it's too moist to form a ball, no worries)
- Roll as much as you can, it might not even resemble a ball yet.
- Refrigerate for 1+ hour until firm
- RE-ROLL to get rounder shape

**Put in air tight container and put in refrigerator if you prefer them without choc

Melt 1/2 bag of lily's choc with a tsp of coconut oil in microwave for 30 seconds. Stir. Put back in for another 30 seconds. Stir again until smooth
- Roll balls to coat, place on wax paper on cookie sheet.
- Refrigerate to set chocolate
**Keep refrigerated until eaten

 

 

 

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