With just the right balance of sweet deliciousness, these vegan/nut-free, chewy bite-size morsels will satisfy your sweet tooth and allow you to enjoy dessert again without the guilt! These are the cookies at the top of the tree.  Recipes for the others to follow.
1 ¾ cups shredded unsweetened coconut, divided
2 tsp. melted coconut oil
3 tbsp organic maple syrup
2 tbsp unsweetened coconut milk
½ tsp vanilla extract
½ tsp ground cinnamon
1/8 tsp sea salt
Place 1 cup of shredded coconut and melted coconut oil into food processor.
Process on high, occasionally stopping to scrape sides, until mixture reaches a paste-like consistency.
Add remaining ingredients  (including ½ cup coconut) and process until well combined.  Leave ¼ cup shredded coconut for rolling.
Shape the mixture into balls, roll in remaining shredded coconut and refrigerate for at least one hour, or up to 5 days.
Bring to room temperature before enjoying  one for yourself.
The Sweet Facts:
Coconut oil is a rich source of medium-chain triglycerides, which aid in heart health and energy production.  It is known to boost thyroid function and help balance sugar levels.  Cinnamon is high in iron and chromium, which also contributes to balanced sugar levels.

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