The EASY way to make Cake Balls! (Without the carbs!) This simple, no-bake recipe creates rich and satisfying cake balls that are keto, paleo and vegan!
First make coconut butter by blending shredded coconut in a food processor for about 15-20 minutes until liquified, scraping down the sides as needed. (Or use store-bought coconut butter, melted and stirred)
Add the remaining ingredients to taste.
Scoop into balls with a small cookie scoop (just under 1 Tbs). (If your mixture is too runny, chill it in the freezer for a bit first) Roll in the palm of your hands to smooth it out.
Place on a parchment lined plage. Optional: dust them with a little extra pumpkin pie spice or cinnamon. Chill for 15 minutes.
Enjoy! :)
Notes
What I used: Nutrition Facts (Macros) are provided as a courtesy but are an estimate only. To store: Keep refrigerated. They should last 7-10 days. Do not freeze or they will turn rock hard.Note- keep blending the coconut until it is a DRIPPY liquid. Use a smaller size food processor to make blending easier. Or use more coconut if your food processor is large and make a double batch of coconut butter.