Nutrition

Coconut Sunballs

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Sweet, chewy, filling and delightful as dessert, these coconut sunballs are the perfect snack for me. I make them almost every week and they keep me going when I’m running around and don’t have time to sit and eat. These are so decadent they also make a great dessert. I made them at Christmas and everyone loved them! Original recipe from Christina Vargas at SimpleVeda. I find these taste best fresh, so only store them in the fridge for 2-3 days. I’ve modified the original to make fewer balls that are more coconutty with a creamy, truffle-like texture!
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Ingredients
1/4 cup + 1TBSP dry roasted sunflower seed
1/4 cup + 2-3TBSP unsweetened coconut flakes
1 TBSP + 1 tsp raisins
2 TBSP + 2 tsp maple syrup
2 TBSP unsweetened sunflower butter
1/2 tsp cardamom powder
1/2 tsp coriander powder
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Instructions
  1. Put the sunflower seeds, raisins and spices in a food processor and chop to very fine consistency. (I use the single serving cup of my Ninja blender and pulse several times)
  2. Pour into bowl with 1/4 cup coconut and mix well
  3. Add maple syrup and sunbutter and mix together (I like to use a spatula to mix it, and then use it to scrape the bowl when I get down to making my last balls)
  4. In separate bowl, preferably one at least 2 inches tall, put 1 TBSP coconut
  5. Take some of the mixture in your fingers and pat it into a ball
  6. Drop it in the bowl of coconut, pick the bowl up and move it in a circular direction to roll the ball around until it is covered with coconut
  7. Remove and repeat with rest of mixture

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Notes
  1. Depending on what size balls you make, this recipe yields 10-12
  2. Make sure to grind sunflower seeds to a very fine, almost flour like consistency to achieve the creamy, truffle-like texture. If you grind it less fine it’s more like eating a ball made with fresh grind almond butter from the machine at the grocery store. Much chewier and crunchier.

 

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