(Yields: 9 balls, Serving: , Prep time: 20 mins, Cook time: 15 mins)
- 2 tablespoons coconut manna (or coconut butter)
- 3 tablespoons grape sauce (recipe here*)
- 2 tablespoons almond meal
- 3 tablespoons shredded coconut (divided use*)
- 2 tablespoons oat flour
- 1 teaspoon vanilla essence
- 2 sprinkles sea salt
Note: 3 tablespoons of grape sauce was sweet enough for me. However, the more you bake them, the less sweet it is, so if you plan on baking it for a longer time, add a bit more grape sauce.
Let’s look at our main ingredient (not including the oat flour):
Add the coconut manna, grape sauce, almond meal, 2 tablespoons shredded coconut (only), oat flour, vanilla essence and two sprinkles of salt in a bowl and mix it well.
At this point, you can taste to see if you prefer them raw or cooked. I personally love them better raw, as it’s sweeter and chewier.
Preheat oven to 350°F (176°C) if you’re cooking them.
Use your hands to make small balls out of the dough.
Put the remainder tablespoon of shredded coconut in a measuring cup or bowl and put one of the balls in.
Roll them around so it’s happily covered in coconut!
Place it on a greased oven tray.
Repeat steps until dough is used up.
If you’re baking them, put the coconut balls in the oven for about 10-15 minutes. Be sure to check once in a while and turn them over.