Cinnamon Toasted Coconut Bliss Balls (Paleo, Vegan

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 9 Dates, pitted

• Condiments

  • 2 tbsp Almond butter
  • 1 tbsp Maple syrup or honey

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/4 cup Coconut flour
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Cashews, salted roasted

Found on cottercrunch.com

Description

Ingredients

• 2/3 cup or more unsweetened shredded coconut. Plus extra for coating. (divided) I use Bob Redmills Coconut flakes
• 1/2 tsp cinnamon
• 9-10 dates (pitted)
• 1/2 to 2/3 cup salted roasted cashews (or other nut of choice)
• 1/4 cup coconut flour
• 2 tbsp to 1/4 cup almond butter (no stir) see notes for substitutes
• 1 tbsp maple syrup or honey
• 1 tsp vanilla

Directions

• Preheat oven to 350F.
• Toss 2/3 of your coconut flakes in cinnamon. Spread evenly on a baking tray.
• Place in oven for about 5 minutes or until toasted.
• Save a few tbsp of your un-toasted coconut for later.
• Next place your dates, 1/2 cup of toasted coconut, and nuts in a food processor. The other 1/4 cup of that toasted coconut for later.
• Blend until a batter is formed. Still mealy texture.
• Pour into a bowl and add in your maple syrup, almond butter, coconut flour, and vanilla. Add 2 tbsp almond butter at a time until the batter is at nice consistency to mix. Notes for the coconut flour. You might not need as much depending on how moist your dates are. Just added a little a time to hold together and create better consistency.
• Mix well.
• Roll into small golf size ball bites/balls.
• Place on cookie try or serving dish and set aside.
• Now take 1/4 cup left of your toasted coconut and the 2-3tbsp of un-toasted coconut and place them in the food processor. Pulse until finely shredded. A combo of both toasted and un-toasted mix.
• Place in a bowl.
• Roll each ball in the shredded toast/un-toasted coconut mix. Add a little honey or maple syrup if its not sticking. It should though!
• Place back on tray and stick in fridge to chill for 30 minutes.
• Remove and place in ziplock back or container.
• Store in fridge or freezer for up to 6 weeks.