| 5 | 5 | 183 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 3 min | 2 min | 12 |
| 1 cup | Coconut, shredded, unsweetened |
| 1 cup | Walnuts (raw) |
| 1/2 cup | Peanut butter, natural (unsweetened) |
| 1 tsp | Cinnamon (ground) |
| 2 tbsp | Almond milk, unsweetened |
1. In a food processor fitted with an S-blade, pulse coconut, walnut, peanut butter, and cinnamon until walnuts are finely ground and mixture is well blended. Add almond milk and continue to pulse until dough forms a ball. The dough should be wet, but very manageable with bare hands.
2. Remove dough from processor and divide into 12 equal pieces (if measuring, each should weigh about 1 ounce / 28 grams). Roll each piece into a ball, then freeze for a minimum of 2 hours, or until very firm. Keep frozen if you’d prefer your balls firm, or refrigerated for a softer bite.
As a dietary precaution, for those following a Low-FODMAP diet, shredded coconut contains moderate amounts of sorbitol polyols (the P in FODMAP) if consumed in excess of 18 grams per meal- the amount found in about two balls. A humbling, albeit abrupt reminder to munch in moderation, if you’re following a Low-FODMAP diet, more than two balls may trigger IBS symptoms.
| Meat Alternative | 0.7 |
