Coconut Bliss Balls
These coconut bliss balls are made with almond flour and sugar-free coconut flakes. They are a healthy treat that is also vegan, paleo, and gluten-free.
Servings: 14 bliss balls
- 1 cup blanched almond four
- 1 ¼ cup desiccated coconut shredded, dried, unsweetened
- ⅓ cup raw almond butter
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Combine the almond flour, 1 cup of coconut, almond butter, maple syrup, and vanilla extract in a food processor.
Process until completely combined and dough forms a large ball. The dough will be crumbly, but able to stick together when rolled into balls.
Scoop 1 tablespoon of dough using a cookie scoop for even results. Roll into 12-14 balls.
Place reserved ¼ cup of coconut into a small bowl. Roll each ball in coconut pressing gently to help the coconut stick to the outer edge. Refrigerate for 15 minutes before serving for a firmer texture.
Tips For Making Coconut Bliss Balls
- Use Blanched Almond Flour-It has a finer more delicate texture that works best for no-bake cookies.
- Use Pure Organic Maple Syrup-It's an all-natural sweetener that's often used in whole food plant-based baking. While the sugar content is the same as regular white sugar, it's not as processed and you can be assured it's vegan. Refined white sugar has been known to have bone char unless you purchase organic, or the sugar specifies it's vegan.
- Use a Cookie Scoop-I love my cookie scoop. I use it every time I make both no-bake and traditional cookies. It helps me get evenly round cookies.
- Refrigerate-You can refrigerate the cookies before serving them to help them become firm. Store snowball cookies in the refrigerator.
Calories: 140kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 93mg | Fiber: 3g | Sugar: 3g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg