Category: Snack, Dessert Calorie Count: 113 (one ball) Macronutrient ratio: Carb-induced calories—18% Protein: 1 grams Carbohydrates: 5 grams Total Fat: 11 grams
Servings Prep Time
8balls 5-10minutes
Cook Time Passive Time
1minute 15minutes or more
Servings Prep Time
8balls 5-10minutes
Cook Time Passive Time
1minute 15minutes or more
  1. Using a microwave-safe bowl, microwave the coconut butter and coconut oil 15 seconds to soften. If they are still too hard to stir easily, microwave in additional 5-second increments until soft enough to easily stir. Be careful, however, that you don’t go too far—you don’t want a liquid here.
  2. Add all the spices in one bowl and mix thoroughly.
  3. Add the spice mixture to the coconut oil mix and blend well into smooth batter.
  4. Scoop out roughly ½ tablespoon sized portions of the batter, rolling them into a ball before placing them on a parchment paper lined plate. If the batter is too soft to easily roll, place in the refrigerator a few minutes to help it firm up a little, then try again. You should end up with 8 balls on your plate.
  5. Refrigerate the balls for at least 15 minutes to help them firm up, then store in an airtight container. If your kitchen is warm, you may need to keep them in the refrigerator, but otherwise they will keep okay in an airtight container on the counter.
Recipe Notes

You may need to additionally shred the coconut with a nut chopper or even coffee grinder to get the right texture for your balls; many shredded coconut packages are not finely shredded enough. (Or you may find you prefer a less finely shredded texture; use your preferences.) If you prefer a little bit of sweetness, you can add a drop or two of liquid stevia—just be careful not to overdo it.

Tools Needed:

  • Microwave-safe bowl
  • Spatula
  • Parchment paper
  • Plate
  • Airtight storage container
  • (optional) Nut chopper or coffee grinder for more finely shredded coconut

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