Ingredients
• 1 cup coconut butter
• 1 cup full-fat coconut milk (from a can)
• 1 cup unsweetened coconut shreds
• 1 teaspoon vanilla extract
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 teaspoon sugar substitute, such as Splenda
Preparation
1. Combine all ingredients except the shredded coconut together in double boiler or a bowl set over a pan of simmering water. Stir until everything is melted and combined.
2. Remove bowl from heat and place in the fridge until the mixture has firmed up and can be rolled into balls.
3. Form the mixture into 1” balls; a small cookie scoop is helpful for doing this.
4. Roll each ball in the shredded coconut until well coated.
5. Serve and enjoy! Store in the fridge.
Servings: 10
Cooking Times
Total Time: 15 minutes
Nutrition Facts (per serving)
Total Carbohydrates: 2g
Dietary Fiber: 1g
Net Carbs: 0,6g
Protein: 0,7g
