Recipe TABITHA LEE
We all like simplicity don’t we?!
This recipe is just 6 ingredients and super quick and easy.
The only thing is that, the setting time may have you sitting at the freezer awaiting them to set to gobble them up.
So here, I am also teaching you PATIENCE in the process…
1 cup dried sugar free cranberries
1 cup desiccated coconut
½ -1 tsp vanilla
¼ cup pure maple syrup
1 tbsp coconut oil, melted
¾ cup ‘Niulife’ creamed coconut butter, melted
Line a large dinner plate with baking paper and place into the freezer while preparing.
Place the dried cranberries, coconut, vanilla, maple syrup and melted coconut oil into a food processor and pulse until combined enough to roll into balls.
Place the mixture into bowl and roll into desired size you like. It is a crumbly mixture so be patient rolling.
Place the rolled balls onto the lined plate and freeze for 2-3 hours until very firm.
Place creamed coconut into a small saucepan and heat until melted, while continuing stirring at all times. Creamed coconut can burn easily so please watch. Creamed coconut is different to just a coconut butter so please buy the creamed version. When using a new jar of creamed coconut, please ensure to fully mix the entire jar together as it separates. Very important. If you making these in a cold temperature you may need to melt the jar down on very low heat first.
Remove the balls from the freezer and working quickly, roll each ball into the creamed coconut to fully coat or you can just dollop a spoonful over the top and place a dried cranberry on top to set.
Place into the refrigerator for about 30 minutes.
Stored in the refrigerator, enjoy
Tabitha Lee xx