Summer has arrived in full force, temperatures are rising, and (if you’re like most people I know) the last thing you want to is bake a cake, or cookies, or ANYTHING… But then there’s that nagging little itch for something sweet… What to do? What to do?
Don’t worry, I’ve got you covered.
Theses melt in your mouth nuggets are quick, easy, and no-bake, making them a great kitchen project if you have a budding little chef who’s looking to help out. For those with allergen concerns, they are free of dairy, nuts, eggs, soy, and gluten… Oh, and did I mention that they’re dangerously addictive? Seriously, I ate the whole batch myself!
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram.
Coconut Balls, with Cranberries and Chocolate
Recipe Type: dessert
Makes: approx. 16 balls
- 2/3 cup Quick Oats* (not instant)
- 1/2 cup Coconut Butter, melted (not coconut oil)
- 1/4 cup Maple Syrup
- 1/2 cup Dried Cranberries, chopped
- 1/2 cup Semi-Sweet Chocolate Chips**, chopped
- 1/4 cup Unsweetened Shredded Coconut
Line a cookie sheet with wax paper.
In a large bowel, stir together the coconut butter and maple syrup. Add the oats, cranberries, and chocolate chips. Stir until combined.
Scoop a generous tablespoon, roll into a ball, roll in shredded coconut, and place on lined cookie sheet. Repeat with the rest of the mixture.
Chill for about 30 minutes, until firm. Best served at room temperature.
I stored them tightly covered, at room temperature for 5-7 days.
*Check oatmeal for gluten contamination, if it is a concern. Bob’s Red Mill makes a gluten-free oatmeal.
**Check chocolate chips for dairy and soy, if they are a concern. Enjoy Life is a good allergen free brand.