Rolled Coconut Balls



(I double the recipe and that will make about 22-24 coconut balls)

2 Cups shredded unsweetened coconut
½ Cup almond flour (almond meal)
¼ Cup Cocoa nibs (I use small soy free chocolate chips by Enjoy Life, which I got at Whole Foods)
dash of salt (¼ teaspoon)
2 Teaspoons of pure vanilla extract
2 Tablespoons melted coconut oil
Mix above together – Then:
Add ½ Cup pure Maple Syrup
Mix together until well mixed
On a parchment covered cookie sheet – roll the above mixture together in to about 1 inch balls
Preheat oven to 350 degrees
Bake rolled coconut balls for 15 to 18 minutes. Until slightly brown (just a tad brown is all).
You can eat them raw as well.
I put them into a glass container and refrigerate.


Submitted by One Radio Network listener Nancy in Naperville, IL


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