LOW CARB COCONUT COCOA BALLS
This easy and delicious recipe for Low Carb Coconut Cocoa Balls is keto friendly as well as Gluten Free. Perfect for holiday (no-bake) baking!
Provided by Sugar Free Diva
Categories Dessert
Time 2h10m
Number Of Ingredients 6
Steps:
- In a large mixing bowl, use a fork or whisk to mix together the sugar free powdered sugar and the unsweetened cocoa. Then stir in the unsweetened condensed milk, vanilla extract, coconut oil and 1 cup of the coconut flakes. At some point you will probably need to knead this by hand.Place this mixture in the refrigerator for at least a half hour to allow it to set.
- Prepare cookie or baking sheets with parchment paper . Place the remaining coconut flakes in a shallow bowl or plate.
- Using a scoop or tablespoon, scoop mixture from the bowl and then shape the mix into balls- about 1- 1 1/2″. Then roll the balls in the remaining coconut and place on the prepared baking sheet. Cover and return this to the refrigerator or freeze to firm up. Store these balls individually wrapped or covered well with wax paper or parchment paper separating the layers if layered.
Nutrition Facts : Calories 27 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
COCOA BALLS (VEGAN, PALEO)
Provided by Texanerin Baking
Time 5m
Yield 16 balls
Number Of Ingredients 7
Steps:
- Mix everything but the coconut flour and chocolate chips.
- Add 3 teaspoons coconut flour.
- Stir for about a minute or until it's firmed up and you can roll the mixture into balls. If it still doesn't seem firm enough to roll into balls, let the mix sit about 5 minutes so the coconut flour has time to absorb the moisture. Then add more coconut flour, if needed.
- Add in the chocolate chips, if using. That might be easiest with your hands.
- Roll into sixteen 23-gram (about 1") balls.
- Store in an airtight container for up to 1 week, refrigerate for 2 weeks or freeze for 3 months.
EASY NO-BAKE CHOCOLATE COCONUT BALLS
Steps:
- Gather the ingredients.
- In a large mixing bowl, combine confectioners' sugar and cocoa; stir in the sweetened condensed milk and the vanilla, mixing thoroughly. The mixture will be quite stiff. Stir or knead in coconut and nuts, if using. A heavy-duty mixer with paddle attachment makes mixing much easier, or use the dough hook attachment on a handheld mixer.
- Chill the chocolate mixture for about 15 to 20 minutes, then shape into 1-inch balls. If the mixture is sticky, butter your hands if necessary.
- Arrange the candy balls on a baking sheet lined with wax paper or parchment paper . Cover the candy and chill the cocoa balls for at least 2 hours, or until they are quite firm.
- Store the chocolate coconut candies in tightly covered containers separated with sheets of waxed paper.
- Enjoy.
Nutrition Facts : Calories 71 kcal, Carbohydrate 14 g, Cholesterol 3 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 17 mg, Sugar 13 g, Fat 1 g, ServingSize 60 servings, UnsaturatedFat 0 g
SWEDISH CHOCOLATE BALLS (OR COCONUT BALLS)
This is a classic Swedish recipe, beloved by every Swede. It is one of the first things children learn to make, and it's enjoyed greatly by all ages. The balls can either be bite-sized or giant, whichever seems more appealing. Or make one big ball, and many small ones. Additional cocoa powder or chocolate can be added to intensify the flavor.
Provided by AngelicaS
Categories World Cuisine Recipes European Scandinavian
Time 2h20m
Yield 48
Number Of Ingredients 8
Steps:
- Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
- Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 10.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 3.1 g, Sodium 29.6 mg, Sugar 5.5 g
NO BAKE COCONUT BALLS
Make and share this No Bake Coconut Balls recipe from Food.com.
Provided by Lvs2Cook
Categories Candy
Time 45m
Yield 36 candies
Number Of Ingredients 7
Steps:
- Melt 1/3 cup butter in a medium saucepan over low heat.
- Remove from heat, and stir in 3 tablespoons water and vanilla.
- Combine powdered sugar and milk powder; stir 1/2 cup at a time into butter mixture until smooth.
- Stir in coconut.
- Shape into 1-inch balls, and place on ungreased baking sheets.
- Chill 20 minutes.
- Place chocolate morsels in a small zip-top freezer bag; seal.
- Submerge in hot water until chocolate melts.
- Snip a TINY hole in one corner of bag, and drizzle chocolate over coconut balls.
- Store in refrigerator.
Nutrition Facts : Calories 116.2, Fat 6.1, SaturatedFat 4.5, Cholesterol 4.9, Sodium 37.9, Carbohydrate 15, Fiber 0.8, Sugar 13.7, Protein 0.8
HAVREGRYNSKUGLER (COCOA-OAT-COCONUT BALLS)
This is a traditional Danish Christmas treat. It's easy to make, so kids can help. NOTES: I use low fat butter, but any kind will do. Preparing time does not include shaping into balls/chilling time.
Provided by Veganized
Categories Dessert
Time 5m
Yield 100 balls
Number Of Ingredients 8
Steps:
- Blend butter, sugar, coffee and almond extract (in a blender/food processor).
- In a big bowl combine rolled oats, cocoa and vanilla. Mix will.
- Add butter mixture and knead with hands.
- Shape into walnut sizes balls and roll in dessicated coconut.
- Place in an airtight container lined with baking paper. (also use baking paper between layers of balls).
- Store in refrigerator. (Allow to cool at least 2 hours before serving).
Nutrition Facts : Calories 26.4, Fat 1.8, SaturatedFat 1.1, Cholesterol 4.3, Sodium 11.6, Carbohydrate 2.6, Fiber 0.3, Sugar 1.4, Protein 0.3
COCONUT-MARZIPAN BALLS
For marzipan lovers. Store in airtight containers.
Provided by Stephanie Wiebe Meismer
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h20m
Yield 24
Number Of Ingredients 5
Steps:
- Knead marzipan, coconut, and powdered sugar together in a bowl, adding water if necessary. Shape into 24 balls and freeze on waxed paper for 30 minutes.
- Chop confectioners' coating and place in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Coat chilled marzipan balls with the melted chocolate and chill until chocolate has hardened.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 11.5 g, Fat 7.3 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 2.7 mg, Sugar 6.6 g
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