Nut-free desserts aren’t exactly hard to come by. But nut-free AND gluten-free? Now that’s a challenge. And it might be a more common challenge than you’d expect, with nuts being in the top 5 most popular food allergies, and more people finding themselves to be gluten intolerant each day.
Luckily, these soft coconut balls fit the bill perfectly. And as if being nut and gluten-free wasn’t enough, these treats don’t even need the oven.
Perfectly balanced (as all things should be) they boast healthy fats, vitamin K from the finely chopped carrot and a sweet flavour provided by both the sweetener, vanilla and cinnamon.
• 65g cup coconut flour
• 130ml water
• 30ml unsweetened applesauce
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• 3 and 1/3 Tbsp (60ml) granulated Monk Fruit Sweetener
• 1 medium carrot (60-70g), finely chopped or shredded
• 3 and 1/3 Tbsp (60ml) reduced-fat shredded coconut
1. Combine the coconut flour, water, applesauce, and vanilla extract in a large mixing bowl, and stir.
2. Add in the cinnamon, Monk fruit sweetener, and shredded carrots, and stir to combine them all.
3. Then, refrigerate the dough for at least 15 minutes.
4. Place your shredded coconut in a small bowl.
5. After 15 minutes, remove the dough from the fridge and roll it into 15 equal cake balls.
6. Gently roll each ball over shredded coconut until they’re all evenly coated.
7. After your taste test, you can store them in a refrigerator for up to a week.
There you have it. This super simple recipe should help satisfy your sweet tooth this week – especially for those of your who are allergic or intolerant to nuts. Feel free to leave your suggestions on how you think this nut-free dessert could be even more delicious down below.