Two recipes back-to-back?! Talk about a holiday treat! ‘Tis the season for all things jolly, and today I’ve got a treat that’ll make your taste buds do a happy dance – my favorite No-Bake Keto Snowball Truffles. It’s not just a recipe; it’s a little moment of magic that lets you indulge without feeling like you need a post-holiday detox. In today’s blog post, I’m going to walk you through making these special bites of joy and share all about why they’re guaranteed to be the star of any holiday hangout!
Good-for-You Ingredients:
Let’s talk about what makes these truffles not just yummy but also good for you. Picture this: almond flour giving that nutty richness, unsweetened desiccated coconut bringing a tropical vibe, and a sprinkle of Super Youth for that extra glowing boost. Worried about sugar? I’ve got you covered with sugar-free maple syrup or other keto-friendly sweeteners. Oh, and if you’re vegan, no worries – you’re welcome at this flavor party!
Making the Truffle Magic Happen:
Time to get hands-on! First whip out that parchment paper to make shaping these babies a breeze. And don’t stress about complicated tools – a regular food processor is your kitchen sidekick!
Every truffle deserves a bit of pizzazz. There’s several easy ways to jazz up your truffles – whether with powdered sugar-free sweetener or an extra roll in desiccated coconut. It’s not just about taste; I personally love putting effort into the display (almost like I’m a dessert artist), and you can, too!
Close your eyes and imagine biting into one of these – it’s soft, it melts in your mouth, and it’s just plain delightful. That’s the magic of quality ingredients doing their thing. Each bite just gets better and better.
Storing the Goodness:
Worried about keeping these little nuggets fresh? Stick ’em in the freezer or fridge – your call. And here’s a trick: they’re awesome half-frozen, frozen solid, or defrosted. Plus, they last for about two weeks in a sealed container, so you can snack at your own pace.
Healthy Vibes:
Beyond the tasty factor, these truffles have a huge health kick – especially compared to a traditional sugar-packed truffle. Keto-friendly, vegan, and gluten-free – basically, they allow you to make good choices that your body will thank you for while still celebrating the season.
Party Time:
Why are these truffles gonna be the life of your holiday party, you might be asking? Because they’re unique, they’re tasty, and everyone loves a good holiday truffle. So, grab a batch, share the joy, and make every gathering a little sweeter with these snowball truffles!
In the end, our no-bake keto snowball truffles aren’t just a recipe; they’re a little box of holiday happiness. Unwrap the goodness, enjoy the season, and let these sweet treats add some extra cheer to the rest of your year!
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No-Bake Healthy Keto Snowball Truffles
Ingredients
- 1 ½ cup Unsweetened Desiccated Coconut
- ½ cup Almond Flour
- 3 tablespoons Sugar-Free Maple Syrup or blue agave or maple syrup or honey (if not vegan)
- 1 scoop Unflavored Super Youth
- 2 tablespoons Water or coconut water + 2 extra tablespoons if too dry
- 2 teaspoons Pure Coconut Extract - optional
- Garnish: ¼ cup Sugar-Free Powdered Sweetener
Steps
- Cover a plate with parchment paper. Set aside.
- In a food processor, with the S blade attachment add all the ingredients, unsweetened desiccated coconut, almond flour, sweetener, melted coconut oil, and water.
- Process on medium speed for 1-2 minutes until it forms a sticky wet dough easy to bring together in your hands to shape balls. If too dry, add an extra 1 tablespoon of water up to 2 tablespoons in total. Process again until it sticks together.
- Stop the food processor and scoop out some coconut ball dough in your hands. Roll to form a ball, place on the prepared plate. Repeat until you form 16 balls.
Decorations:
- You can decorate the snowballs by sprinkling powdered sugar-free sweetener on top or rolling the balls into the desiccated coconut.
- The texture is very soft, melt in your mouth and you can serve immediately or store in the fridge before eating.
Storage:
- Store in the fridge in an airtight container for up to 2 weeks or freeze. Can be eaten half-frozen, frozen, or defrosted.