Even if you’re not a fan of winter, these edible, naturally sweet snowballs are something you’ll most likely enjoy making and then eating as a mid-afternoon snack or after-dinner treat. Because coconut is reminiscent of snowflakes, these bite-sized snacks also create a sense of cheer as a display on your kitchen table. Cranberries are chock-full of vitamin C and fiber while coconut is packed with manganese, copper, and even more fiber!
½cuporganic oat flour or almond meal (see Chef’s Notes)
½cupdried cranberries (unsulfured)
8medjool dates (pitted)
1tspvanilla extract
1tbspwater (+ 1 tbsp if needed)
2tbspshredded coconut (unsweetened, + 2 tbsp if desired)
Directions
1
Add all ingredients except the water and the last 2–4 Tbsps of coconut in a food processor.
2
Blend until ingredients are blended but more like a coarse mealy consistency. To test if they’ll form balls, squeeze enough of the mixture together between your (clean) thumb and index finger. If it sticks together you’re ready to form balls. If not then add 1 tablespoon of water then retest. It should be good to go, but if it’s still too dry, add an additional tablespoon of water.
3
With clean hands, take about a teaspoon size of the mixture, place into your palm and roll into balls. Place on a baking sheet or dish of choice (these will remain raw).
4
Add the 2–4 tablespoons of shredded coconut to a plate and roll each ball into the coconut. If the ball is too dry for the coconut to stick, moisten the ball with a bit of water using your fingers, then roll the ball in the coconut.
5
Keep refrigerated for 5–7 days and enjoy as desired.
Chef's Notes
Substitutions See the flour-free note for an almond flour substitution.
Instead of cranberries, use another dried fruit of your choice such as mango or apples.
Flour-free Use cashews in place of oat flour or almond meal. If you use cashews, you should not need any water for the mixture to stick together.
Prep Ahead Make them ahead of time to enjoy throughout the week.
Storage Store in an airtight container in the refrigerator for 5–7 days or in the freezer for up to 30 days.
Ingredients
1cupshredded coconut (unsweetened)
½cuporganic oat flour or almond meal (see Chef’s Notes)
½cupdried cranberries (unsulfured)
8medjool dates (pitted)
1tspvanilla extract
1tbspwater (+ 1 tbsp if needed)
2tbspshredded coconut (unsweetened, + 2 tbsp if desired)
Directions
1
Add all ingredients except the water and the last 2–4 Tbsps of coconut in a food processor.
2
Blend until ingredients are blended but more like a coarse mealy consistency. To test if they’ll form balls, squeeze enough of the mixture together between your (clean) thumb and index finger. If it sticks together you’re ready to form balls. If not then add 1 tablespoon of water then retest. It should be good to go, but if it’s still too dry, add an additional tablespoon of water.
3
With clean hands, take about a teaspoon size of the mixture, place into your palm and roll into balls. Place on a baking sheet or dish of choice (these will remain raw).
4
Add the 2–4 tablespoons of shredded coconut to a plate and roll each ball into the coconut. If the ball is too dry for the coconut to stick, moisten the ball with a bit of water using your fingers, then roll the ball in the coconut.
5
Keep refrigerated for 5–7 days and enjoy as desired.
