Bolitas de coco cetogénicas sin horno

Ingredientes

• 1 1/2 cup Unsweetened Desiccated Coconut
• 1/2 cup Almond Flour
• 3 tablespoons Granulated Sweetener (- Monk fruit or xylitol or erythritol)
• 1/3 cup Water
• 3 tablespoons Coconut Oil
• 1 1/2 cup Unsweetened Desiccated Coconut
• 1/2 cup Almond Flour
• 3 tablespoons Sugar-Free Maple Syrup (or blue agave or maple syrup or honey (if not vegan))
• 2 tablespoons Water (or coconut water + 2 extra tablespoons if too dry)
• 2 teaspoons Pure Coconut Extract (- optional)
• 1/4 cup Powdered Erythritol

Preparación

1. 1

   Cover a plate with parchment paper. Set aside.

2. 2

   In a food processor, with the S blade attachment add all the ingredients, unsweetened desiccated coconut, almond flour, sweetener, melted coconut oil, and water.

3. 3

   Process on medium speed for 1-2 minutes until it forms a sticky wet dough easy to bring together in your hands to shape balls. If too dry, add an extra 1 tablespoon of water up to 2 tablespoons in total. Process again until it sticks together.

4. 4

   Stop the food processor and scoop out some coconut ball dough in your hands. Roll to form a ball, place on the prepared plate. Repeat until you form 16 balls.

5. 5

   --- Decoration ---

6. 6

   You can decorate the snowballs by sprinkling powdered sugar-free sweetener on top or rolling the balls into the desiccated coconut.

7. 7

   The texture is very soft, melt in your mouth and you can serve immediately or store in the fridge before eating.

8. 8

   --- Storage ---

9. 9

   Store in the fridge in an airtight container for up to 2 weeks or freeze. Can be eaten half-frozen, frozen, or defrosted.