Low Carb Raw Coconut Brownie Balls Recipes

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LOW CARB RAW COCONUT BROWNIE BALLS



Low Carb Raw Coconut Brownie Balls image

This recipe is my own creation. I had a raw brownie recipe that I adored, but when I adopted low-carb eating habits, I had to forgo them. So I devised a recipe that included coconut & coconut oil instead. These are dense, very rich, very chocolatey, but not very sweet. I hope you enjoy them!

Provided by marypatlaver

Categories     Dessert

Time 1h15m

Yield 14 serving(s)

Number Of Ingredients 9

1 1/2 cups walnuts
1/2 cup flaked unsweetened coconut, toasted
1/4 cup hershey's extra-dark cocoa powder
1/4 cup coconut oil
1/2 teaspoon coconut extract
12 (3 1/2 g) packages Truvia (artificial sweetener)
1/4 cup flaked unsweetened coconut, toasted
1 (3 1/2 g) packet Truvia (artificial sweetener)
1 pinch salt (optional)

Steps:

  • First, toast your coconut in a 350 degree oven, stirring often. Remove when your coconut is golden brown & then cool.
  • Put walnuts in a food processor & process on low until they are pulverized & resemble coarse sand.
  • Add the next five ingredients & process until completely blended & the mixture clumps together.
  • Using a one inch scoop or two tablespoons, portion mixture onto a cookie sheet in 14 balls. Refrigerate until firm, about an hour.
  • If desired, roll ball in hands to make more symmetrical. Put remaining 1/4 cup coconut, packet of Truvia & tiny pinch of salt in ziplock bag, shaking to combine.
  • Put all 14 balls in the ziplock bag at once and shake to evenly distribute coconut coating.
  • Store these raw coconut brownie balls covered in the refrigerator.

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