The Hidden Hostess, Rebecca Elman, shares a recipe for a healthier version of a holiday favorite.
Coconut Snowballs
Makes 12 balls
Ingredients:
2 cups (200 grams) shredded coconut, unsweetened or sweetened plus more for rolling
1 cup (15 grams) puffed rice cereal
3 tablespoons coconut oil, melted
2-4 tablespoons honey
2-3 tablespoons coconut milk, almond milk, milk
Directions:
Place the coconut and rice cereal in the bowl of a food processor fitted with the s blade. Process for 30 seconds. Add the coconut oil, honey and milk and process until mixture just comes together. You may need to add more milk.
On a small plate add extra shredded coconut.
Remove mixture to a bowl and roll into small balls. Coat the balls in the coconut on the plate.
Place coconut balls in the freezer for 10-15 minutes or in the refrigerator for a few hours.
Rebecca Elman is a personal chef from State College. Through her business, The Hidden Hostess, she offers meal planning, cooking classes, catering services, and much more. Call (646) 318-0825 for more information.