Coconut Cinnamon Balls! Nut free! Vegan!

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by Karen Swan

Try these vegan coconut cinnamon balls!  Lunch box friendly, they’re nut free too!

Ingredients:

1 3/4 cups shredded coconut

2 tsp melted coconut oil

4 Medjool dates

2 T maple syrup (optional – the dates act as a sweetener here, but some added maple flavour is lovely too.)

2 T coconut milk

1/2 tsp vanilla extract

1/2 tsp cinnamon

pinch salt

Method:

Use a food processor to whiz the coconut, oil and dates together until a paste forms.  This can take a while.

Add the rest of the ingredients, reserving 1/4 cup coconut for rolling, and pulse to combine.

Form into balls and roll in the reserved coconut.

Allow to set (and store) in the fridge (or freezer).

Allow to come to room temperature before eating.

*Adapted from here

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