Fruity Coconut Snowballs

These nut-free and no-bake snowballs are quick to assemble and the perfect complement to a nice hot cup of tea on a cold winter’s day.

1 ¾ cup unsweetened shredded coconut, divided
2 tsp coconut oil
1 tbsp maple syrup
2 tbsp coconut milk
2 tbsp unsweetened dried cranberries
1 medjool date, pit removed
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of sea salt
Instructions:
Place 1 cup shredded coconut into the bowl of a food processor along with coconut oil. Process the two on high speed, stopping to scrape down the sides of the bowl, until it is a paste- like consistency. This could take 5 to 6 minutes.
Add maple syrup, coconut milk, cranberries, date, vanilla, cinnamon, and salt and process until well combined. Add ½ cup plus 2 tablespoons of shredded coconut and pulse until just combined.
Shape the mixture into 12 one-inch balls and roll in the remaining shredded coconut. Refrigerate for at least an hour and up to one week. Best if brought to room temperature before eating.
Makes 12 one-inch balls