You can make delicious, nutritious and brain-boosting coconut balls that are 100% raw, 100% plant-based, and 100% free of insulin-stimulating sugars and starches in as little as 15 minutes. You need only dried shredded coconut, coconut flour, ground flax or chia seeds, stevia powder, water and the flavouring of your choice: finely powdered aromatic seeds and spices work very well for this, for example, cacao, cinnamon, aniseed, ginger or cardamom. You can also flavour them with essential oils.
Before I give you the details of the simple prep, just to get you interested if you are not, here’s what the more decadent version of the chocolate balls with melted 85% chocolate looks like:
- 2 cups of shredded dried coconut (coarser is better)
- 1/4 cup of coconut flour
- 3 tablespoons of cacao powder (or 2 tablespoons of cinnamon)
- 1/4 – 1/2 teaspoon of stevia powder (depends on stevia and personal preference)
- 3 tablespoons of ground flax or chia seeds
- 1 cup of water
- In a small mixing bowl, put the 3 tablespoons of ground flax/chia seeds, add the cup of water and stir before letting it sit while mixing the dry ingredients as follows
- In a large mixing bowl, put the 2 cups of shredded coconut, 1/4 cup of coconut flour, 3 tablespoons of cacao and 1/4 teaspoon of stevia powder. Mix well with a tablespoon until completely uniform in colour, making sure to break up any small lump of flour or cacao by pressing the lump with the back of the spoon against the side of the bowl.
- Pour the soaked flax/chia seeds into the large mixing bowl and mix well, first with a tablespoon, and then with the hands, to make sure everything is well mixed and uniform.
- Make the little balls the size you want, but preferably smaller (bite size), using your dominant hand for more control and rounder balls. You can also make hemispheres by pressing the dough into a hemisphere-shaped measuring tablespoon and then sliding the macaroon out of it.
You can do this with any spice you like, but also with food-grade essential oils of whatever kind suits your fancy. You could also liquify berries and use that instead of part of the water. This would give the balls the amazing rich colours of the berries used as well as wonderful flavour. However, I haven’t yet investigated how much would be appropriate. Because we were camping for most of August, I made them either with cacao or cinnamon. You are also welcome to add some vanilla either in powdered or liquid form for added flavour. Naturally, melting the 85% chocolate requires a source of heat, (I made these ones when we were at my wife’s aunt and uncle’s house in Victoria, BC).
These tasty coconut balls can be eaten at anytime of the day, as a small meal, as a mid-morning or mid-afternoon snack, with or without a hot drink, and as a dessert after a larger meal. They are very nutritious, quite filling, and will sustain you for several hours without feeling hunger. The greatest thing about them is that they are really good tasting and at the same time give you concentrated nutrition in the form of coconut oil that confers the metabolism and the brain wonderful functional support, a large amount of fibre that keeps you feeling full and is essential for healthy digestive transit, as well as the beneficial effects of, in this case, cacao and cinnamon. I hope you’ll like them.