Healthy Blueberry, Coconut Balls

Servings: 20–25 coconut balls
Preparation Time: 20–30 minutes

Ingredients:

• 1/2 cup or 5 soft Mejool dates, pitted
• 1/2 cup or 5 figs, cut the stem and gently open like a flower
• 4 tablespoons organic unsweetened natural cocoa powder
• 1 or 2 tablespoons almond butter
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 4 teaspoons pure vanilla extract
• 1 cup organic fresh or unthawed frozen wild blueberries
• 2 cups unsweetened coconut, shredded or flakes
• 3 or 4 tablespoons Virgin Coconut Oil

Optional: Additional unsweetened shredded coconut or coconut flakes to roll the balls in.

Directions:

Place all ingredients except blueberries, coconut oil, and flakes/shredded coconut in a food processor and blend until smooth. If you do not have a food processor, cut dates and figs into little pieces with a knife and mix together with the other ingredients.

Add blueberries and flakes/shredded coconut in a food processor and mix on low, just a little, until blended. Pour Virgin Coconut Oil and blend on low for another 10 seconds.

Remove from food processor and roll into 1 1/2-inch balls. Roll in extra shredded coconut if you desire.

Refrigerate for 30 minutes before eating.

Sometimes when I do not have time, I just spread all the mixture 1/2 inch thick on a plate and cut into inch by inch pieces after refrigeration.

Enjoy!

Note: I created this recipe to decrease the glycemic index (GI) and glycemic load (GL) of the fruits in order to minimize insulin increase (GI) and to keep the carbohydrate intake low (GL).

• Dates: GI – 103; GL – 42.
• Figs: GI – 61; GL – 16. (Figs offer a better choice than dates.)
• Blueberries: GI – 40; GL – 3. Moreover, berries have the highest ORAC ratings per 100 grams among fruits for antioxidant level.

Recipe and photo submitted by Galina, Hudson, NH. Submit your recipe here!

Coconut, Peanut Butter Balls

Servings: 50+
Preparation Time: 1 hour

Ingredients:

• 1/4 cup coconut oil
• 1 1/4 cups organic creamy peanut butter
• 3/4 cup ricotta cheese
• 1/4 teaspoon vanilla extract
• 1/2 cup honey
• 1/16 teaspoon salt
• 1 cup + shredded coconut

Directions:

Line cookie sheet with wax paper. Soften coconut oil. When soft, add the peanut butter, ricotta cheese, vanilla, honey, and salt and mix well with a mixer. Place in the refrigerator for about 10 minutes.

Pour 1 cup of shredded coconut (might need more) into a small bowl. Remove mixture from refrigerator. Scoop a small spoonful of mixture and drop into shredded coconut. Using fingers or a clean spoon roll dough around in coconut to cover. Set on cookie sheet. Continue until all are formed/covered. The amount you wind up with will be determined by the size of your spoonfuls.

Place the cookie sheet in the freezer for approximately 30 minutes to set. Transfer to container and store in the freezer or the refrigerator. If you keep them in the freezer, they are like little bites of coconut/peanut butter ice cream which is how I like to eat them. This is my favorite snack, and I always have them in my freezer!

Recipe and photo submitted by Vicki, Pleasantville, TN.

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Coconut Treat Balls

Servings: 15–20
Preparation Time: 10 minutes

Ingredients:

• 8 ounces unsweetened shredded coconut
• 8 ounces pitted dates
• 2 tablespoons coconut oil
• 1/2 teaspoon allspice (or other spices as desired)
• 2 tablespoons fruit spread of choice

Variations:

• cocoa powder
• nuts
• chocolate chips

Directions:

In food processor, use chopping blade to blend coconut, dates, coconut oil, and spices until dates are finely chopped in mixture.

If using nuts, you can add these now to the food processor and may not need to add any fruit spread to bind balls.

If you are not using nuts, put the mixture or part (if you want to make different flavors) of the mixture in a bowl. Mix in any extra ingredients you like at this point.

Add fruit spread (if needed) and mix. The mixture should be slightly sticky when you touch it but not wet. (Once you refrigerate the balls, they are not sticky to touch.)

Form the mixture into balls about the size of a walnut and put on a plate, refrigerate, and enjoy.

Recipe and photo submitted by Karen, Turnersville, NJ.

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