Coconut Snowballs

Ingredients

• Coconut meat

  Nuts, dried (desiccated), sweetened, shredded

  1 ¾ cup, shredded or 163g

• Coconut oil

  2 tsp or 9g

• Maple syrups

  3 tbsp or 60g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 tbsp or 30g

• Vanilla extract

  ½ tsp or 2g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Sea Salt

  Cerulean Seas

  ⅛ tsp or 1g

Directions

1. Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency. (It does not have to be completely smooth like butter; some coconut texture is good.)
2. Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
3. Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to 5 days. Bring to room temperature before eating.