Low Carb Raw Coconut Brownie Balls – a delicious recipe with walnuts, coconut, cocoa, coconut oil, coconut extract, packages. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
First, toast your coconut in a 350 degree oven, stirring often. Remove when your coconut is golden brown & then cool.
2
Put walnuts in a food processor & process on low until they are pulverized & resemble coarse sand.
3
Add the next five ingredients & process until completely blended & the mixture clumps together.
4
Using a one inch scoop or two tablespoons, portion mixture onto a cookie sheet in 14 balls. Refrigerate until firm, about an hour.
5
If desired, roll ball in hands to make more symmetrical. Put remaining 1/4 cup coconut, packet of Truvia & tiny pinch of salt in ziplock bag, shaking to combine.
6
Put all 14 balls in the ziplock bag at once and shake to evenly distribute coconut coating.
7
Store these raw coconut brownie balls covered in the refrigerator.
428
kcal
Calories
44
g
Fat
9
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups walnuts, 1/2 cup flaked unsweetened coconut, toasted, 1/4 cup hershey's extra-dark cocoa powder, 1/4 cup coconut oil, and more.
Yes, Low Carb Raw Coconut Brownie Balls falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
