Chocolate Coconut Snowballs
These no-bake Chocolate Coconut Snowballs are made with deliciously wholesome ingredients, are quick to make and festive for the holiday season!
ingredients
- 2 cups shredded coconut
- 1/3 cup + 2 tablespoons coconut flour
- 1/2 cup pure maple syrup
- 1/4 cup + 1 tablespoon melted coconut oil, divided
- 1 teaspoon vanilla extract
- 1 cup vegan dark chocolate chips, melted
instructions
- In a medium-sized bowl, mix together the shredded coconut and coconut flour.
- In a second, small bowl, whisk together the maple syrup, 1/4 cup of the coconut oil and vanilla.
- Pour the wet ingredients into the bowl with the dry mixture and combine thoroughly.
- Squeeze & roll tablespoon amounts of the mixture in between your hands to form compact 1-inch balls and place on a large rimmed baking tray lined with wax paper.
- Transfer the tray into the freezer for around 15 minutes.
- In a small bowl, melt the chocolate chips with the remaining 1 tablespoon of coconut oil in the microwave in 15 second intervals, mixing in between.
- Remove the coconut balls from the freezer and dip each one into the melted chocolate, covering them completely. Transfer back to the baking pan.
- Sprinkle the snowballs with extra shredded coconut if desired and transfer back into the freezer or refrigerator to harden.
notes
- Store in a sealed container in the refrigerator or freezer.
- To make these keto-friendly, replace the pure maple syrup with a keto approved liquid sweetener like monk fruit syrup, stevia sweetened syrup or similar. Also, be sure to use a low-sugar chocolate chip option like the one that I used here.