Chocolate Coconut Snowballs

The Plantastic Vegan

I'm a Vegan trying hard to eat a Whole Food Plant Based No Oil diet. I like to try different bloggers recipes.

12 days of Christmas Cookie Platter

1½ cup old-fashioned rolled oats

1½ cup sweetened shredded coconut, divided (½ cup + ¾ cup more accurate)

¼ cup Country Crock Plant-Based Butter

½ cup granulated sugar

¼ cup plant-based milk

3 Tbs unsweetened cocoa powder

1/16 tsp salt

½ tsp vanilla extract

Place the oats and ½ cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.)

Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking. Remove from heat, stir in the vanilla extract, then pour over the oats/coconut. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2 to 3 days.

Meanwhile, pulse the remaining coconut in a food processor to break it down. It’s easier to coat the balls when the coconut shreds are broken up/smaller.

Line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.

Using a 1-Tablespoon cookie scoop (or simply a spoon), roll into 1 Tablespoon balls. The mixture may get a little sticky as you work, but just form it into a ball as best you can. Roll balls in coconut and place on the baking sheets. Refrigerate for at least 30 to 60 minutes to “set.”

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