Vegan Coconut Cashew Balls. Sweet, indulgent, absolutely delicious, and super easy to make. You’ll need only 4 ingredients to make this healthy no-bake treat. Gluten-free.

THESE COCONUT CASHEW BALLS ARE

vegan
dairy-free
gluten-free
healthy
naturally sweetened
sweet
indulgent
gooey
no-bake
easy to make
made with 4 ingredients
perfect snack

WHAT YOU NEED TO MAKE COCONUT CASHEW BALLS

You need the following ingredients to make these Coconut Balls (the exact measurements are in the recipe card below):

Cashew butter – You can also use almond or peanut butter.
Coconut cream – A creamy part of full-fat coconut milk chilled in the fridge overnight.
Maple syrup
Desiccated coconut – If the mixture is too sticky or can’t hold a shape, you can add coconut flour.

Equipment you need:

Medium-size bowl
Fork
Kitchen scale (optional)
Small bowl

HOW TO MAKE VEGAN COCONUT CASHEW BALLS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the mixture

In a bowl, using a fork, combine cashew butter and maple syrup. Add coconut cream a mix well to combine. Then add desiccated coconut and mix until well combined. If the mixture is too sticky, add more desiccated coconut or add coconut flour.

2. Step: Let chill in the fridge

Place the mixture in the fridge and let chill for about 60 minutes to firm up.

3. Step: Roll out balls

Roll out 22 even balls between your hands (1 ball = about 18g). Roll each ball in desiccated coconut to coat.

Enjoy immediately or refrigerate to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE COCONUT CASHEW BALLS?

Store the coconut cashew balls in an airtight container in the fridge.

HOW LONG DO COCONUT BALLS LAST?

The coconut balls will last in the fridge for up to 7 days.

CAN I FREEZE COCONUT BALLS?

Yes, you can freeze them for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them thaw for a few minutes before eating or in the fridge overnight.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

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Ingredients

¾ cup (188g) cashew butter*
⅓ cup (70g) coconut cream, = a creamy part of full-fat coconut milk chilled in the fridge overnight
5 tbsp (85g) maple syrup
1 ½ cup (100g) desiccated coconut + extra for coating

Instructions

In a bowl, using a fork, combine cashew butter and maple syrup. Add coconut cream a mix well to combine. Then add desiccated coconut and mix until well combined. If the mixture is too sticky, add more desiccated coconut (or add coconut flour).
Place the mixture in the fridge and let chill for about 60 minutes to firm up.
Roll out 22 even balls between your hands (1 ball = about 18g). Roll each ball in desiccated coconut to coat.
Enjoy immediately or refrigerate to firm up.

Notes

* Cashew butter: You can also use almond or peanut butter.

Storing:

Store the coconut cashew balls in an airtight container in the fridge for up to 7 days.

Nutrition

Calories: 97kcal

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Nutrition Facts

Serving: 1 ball / Calories: 97kcal / Total Fat: 7,8g / Saturated Fat: 4,1g / Cholesterol: 0mg / Total Carbohydrate: 6,1g / Fiber: 0,9g / Sugar: 3,3g / Protein: 1,8g / Sodium: 5mg / Iron: 0,6mg

VEGAN COCONUT CASHEW BALLS

THESE COCONUT CASHEW BALLS ARE