Vegan coconut and macadamia balls

Tasty vegan coconut and macadamia balls made with macadamia nuts, desiccated coconut and creamed coconut. An extremely quick fat-bomb dessert snack for anyone with a sweet tooth, ready in ten minutes.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 290 kcal per serving
• Protein: 3 g
• Fat: 28 g
• Carbs: 7 g

Ingredients

• 100g macadamia nuts
• 50g creamed coconut
• 2 tbsp yacon syrup
• 1 tsp vanilla extract
• 30g desiccated coconut
• 1 pinch of sea salt

Method

You’ll need: frying pan · blender · grater

1. Briefly toast the macadamia nuts in a frying pan without oil until lightly fragrant, then let them cool.
2. Blitz the nuts in a blender until they form a fine, crumbly meal.
3. Gently melt the creamed coconut over a bain-marie and knead it with the ground nuts, yacon syrup and vanilla into a dough.
4. Shape the mixture into small balls.
5. Roll the balls in the desiccated coconut, press the salt on lightly and chill them in the fridge for 30 minutes.

Good to know

A delicate melt and a nutty crunch in one ball. These low-carb truffles are a small sweet bite for in between.

Swaps

Macadamia nuts → cashews (though this changes the flavour and slightly increases the carbs).

Cooking tips

If the creamed coconut gets too firm while you knead, warm the dough briefly with your hands.

Storage

Thanks to the coconut fat, the balls stay nice and firm in the fridge.

Allergens

Contains tree nuts (macadamia).

Dairy-free recipes