Coconut Snowballs

Even though we Torontonians are ready to say goodbye to this cold weather, Q's buddy, the Snowman, is gonna miss his favourite season. To cheer up the Snowman, Q and I baked snowballs. Coconut snowballs!

Coconut Snowballs 

1 3/4 cups unsweetened shredded coconut, divided

2 teaspoons melted coconut oil

3 tablespoons maple syrup

2 tablespoons unsweetened coconut milk

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon sea salt

Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency.

Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.

Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to 5 days. Bring to room temperature before eating.

Source: The Kitchn

There were a lot of firsts with this recipe - first time using a food processor, first time baking with coconut, and first time using coconut oil. It was also my first time baking something gluten-free, nut-free, and vegan. I am using the term "baking" loosely. As you can see from above, no baking required!