Cranberry and coconut bliss balls.
Cook time: NA | Prep time: 15 mins | Makes: 20
Ingredients.
200g shredded coconut, can use desiccated coconut
150g dried cranberries
1 teaspoon vanilla essence
1/3 cup coconut oil
Optional
melted chocolate
Method.
1. In a food processor add desiccated coconut, cranberries, vanilla and coconut oil and blend to a fine crumb consistency. Approximately 60 seconds on high.
2. With a dessert spoon scoop out the mixture and squeeze to mould them into 20-24 balls. Place in the freezer for 20 minutes to harden.
3. Store in the freezer for up to 3 months in an airtight container.
