DifficultyBeginner

This recipe was one of the first recipes I shared on my Instagram page before I had my website up. The recipe has been tested & enjoyed far and wide from Finland to Indonesia, using locally available ingredients. I realized only recently that it wasn’t up on my website, so here it is. You can use the sweetener of your choice, from liquid stevia to date syrup to raw honey, so these can be made KETO friendly (use keto friendly chocolate such as Lily’s Sweets). For those who know what Bounty chocolate bars are (Mounds if you live in the U.S.) these are like Bounty bars in delightful bite sized form.

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Yields12 Servings
Prep Time20 minsTotal Time20 mins
 1 ½ cups unsweetened shredded coconut (medium shred not fine shred)about 120 grams
 50 ml maple syrup or liquid sweetener of your choice including keto sweeteners or liquid stevia
 ¼ cup melted coconut oil60 ml
 1 pinch sea salt
 ½ tsp vanilla extract3 ml
 1 -2 tsp arrowroot or potato starch 5-10 ml
  -3/4 cup bittersweet, dark or semi sweet vegan chocolate or keto chocolate chipsabout 120 grams
 ½ tbsp coconut oil
1

Place all of the ingredients (coconut through arrowroot powder) in a medium bowl and mix well, either using an electric mixture or a large spoon. If you are hand mixing use your hands to ensure the ingredients are well combined.

2

Form the mixture into evenly sized balls (I usually form them into balls a little smaller than a golf ball). You may need to squish the mixture together a bit to get them to hold together. Place balls on a wax paper lined plate and place in fridge while you melt the chocolate. Alternatively you can place the coconut mixture in the fridge for about 20 minutes to firm up and then form them into balls.

3

Melt the chocolate and 1/2 tbsp of coconut oil in a saucepan over ver low heat until smooth. You can also melt the chocolate over a Bain Marie. For a Bain Marie place chocolate and coconut oil over a pot partially filled with water on stove. Heat the water and as it warms the bowl, the gentle heat will melt the chocolate and coconut oil.

4

Use a fork and a spoon to gently roll the coconut balls in the melted chocolate. As you gently lift them out of the chocolate allow excess chocolate to drip off. Repeat process and place back in fridge to firm up. If you have leftover melted chocolate you can drizzle it over the snowballs. After less than 5 minutes the chocolate shell on the balls will be firm enough to allow you to drizzle the excess chocolate.

Ingredients

 1 ½ cups unsweetened shredded coconut (medium shred not fine shred)about 120 grams
 50 ml maple syrup or liquid sweetener of your choice including keto sweeteners or liquid stevia
 ¼ cup melted coconut oil60 ml
 1 pinch sea salt
 ½ tsp vanilla extract3 ml
 1 -2 tsp arrowroot or potato starch 5-10 ml
  -3/4 cup bittersweet, dark or semi sweet vegan chocolate or keto chocolate chipsabout 120 grams
 ½ tbsp coconut oil

Directions

1

Place all of the ingredients (coconut through arrowroot powder) in a medium bowl and mix well, either using an electric mixture or a large spoon. If you are hand mixing use your hands to ensure the ingredients are well combined.

2

Form the mixture into evenly sized balls (I usually form them into balls a little smaller than a golf ball). You may need to squish the mixture together a bit to get them to hold together. Place balls on a wax paper lined plate and place in fridge while you melt the chocolate. Alternatively you can place the coconut mixture in the fridge for about 20 minutes to firm up and then form them into balls.

3

Melt the chocolate and 1/2 tbsp of coconut oil in a saucepan over ver low heat until smooth. You can also melt the chocolate over a Bain Marie. For a Bain Marie place chocolate and coconut oil over a pot partially filled with water on stove. Heat the water and as it warms the bowl, the gentle heat will melt the chocolate and coconut oil.

4

Use a fork and a spoon to gently roll the coconut balls in the melted chocolate. As you gently lift them out of the chocolate allow excess chocolate to drip off. Repeat process and place back in fridge to firm up. If you have leftover melted chocolate you can drizzle it over the snowballs. After less than 5 minutes the chocolate shell on the balls will be firm enough to allow you to drizzle the excess chocolate.

Chocolate Snowballs( Paleo Vegan)