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.

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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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This is such an easy treat. You just throw everything into a blender and blend! How much easier can it get? (It can’t).

I have a few tips though.

#1: If you like your sweets really sweet, up the amount of dates to taste.

#2: Increase/decrease cocoa powder as you like it.

#3. Leave the vanillas be or else it’ll be awful.

Kidding. You can use all vanilla extract if you want, but I highly recommend using vanilla powder. You’ll love it, trust me.

Now, I know some of you are going to want cup measurements. Frankly, I can’t give you exact volume measurements because it’s pretty much impossible to find it. But roughly, use 1 1/2 cups dates and 3/4 cup nuts, roughly being the key word here.

One more thing: these are addictive. Doesn’t matter if you like neither dates or nuts. Just try one.

Comments? Questions? Let me know!

Enjoy!

Sarah

No-Cook, Chocolate, Coconut Bites

Servings: 4
Preparation Time: 3 minutes

• 260 grams dates
• 4 tablespoons cocoa powder
• 1 teaspoon vanilla powder
• 1 teaspoon vanilla extract
• 110 grams nuts of choice
• 2–4 tablespoons shredded, dried coconut

Directions:

Place all ingredients into a blender/food processor and blend until mixture forms a dough-like consistency. There will still be little chunks of nuts. Scrape down edges of blender/food processor as needed.

Roll into little balls and chill. Eat!

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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