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- Coconut Balls
Coconut Balls
Ingredients
Step by step process
Preparing the mixture
- 1
Start your coconut balls by pitting the dried dates and soaking them in warm water for 10 minutes to soften. Then pat them thoroughly dry.
- 2
Pour the almonds into a food processor and blend into a coarse flour, it doesn't need to be completely fine. small pieces will give the balls a pleasant texture.
- 3
Add the softened dates, 100 g of shredded coconut, coconut oil, honey, and vanilla extract to the ground almonds. If you want a chocolate version, add cocoa as well.
- 4
Blend everything into a smooth, sticky mass that holds together. If the mixture is too dry, add another half tablespoon of coconut oil.
Shaping the balls
- 5
Spread the remaining 50 g of shredded coconut on a plate or board.
- 6
Scoop small portions (about one teaspoon each) from the mixture and roll into balls the size of a walnut between your palms.
- 7
Immediately roll each ball in the shredded coconut and place on a plate lined with parchment paper.
Chilling and serving
- 8
Place the finished balls in the refrigerator and let them set for at least 30 minutes so they firm up and hold their shape better.
- 9
Serve chilled, the balls have the best flavor and texture straight from the fridge.
More tips:
The balls will keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months, let them sit at room temperature for 5 minutes before serving.
Instead of almonds, you can use cashews or hazelnuts, each variation gives the balls a slightly different character.
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