Raw Coconut Pecan Balls

Raw Coconut Pecan Balls

This simple recipe is packed with superfoods.  Enjoy a treat and give your body some powerhouse foods.  What's not to like??  I've read a number of articles on many websites that recommend folks eat 2 tablespoons of virgin coconut oil daily.  Here's one way to make it easier to get it in.  Enjoy!

Raw Coconut Pecan Balls
makes about 20 treats

In a bowl with an electric mixer, cream 1/2 cup coconut oil.

Add and combine well:

2 tablespoons ground flaxseed meal + 1/4 cup water, combine and let gel a few minutes
3 packets stevia based sweetener
2 tablespoons coconut sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon Real sea salt

Add, mixing well:

1 cup shredded unsweetened coconut

Then:

1/2 cup broken pecan pieces.

Drop by tablespoon size scoops and chill until ready to serve.  Garnish with cinnamon and stevia, if desired.  Enjoy!

Note:  1/3 cup unsweetened carob chips can be added at the same time as the pecans.  They'll need more care in scooping, but it's worth it :)

Golden Coconut Pecan Cookies -- Low carb deliciousness!

Golden Coconut Pecan Cookies

This is a simple paleo friendly, reduced carb cookie recipe that is really delicious and easy to make.

Golden Coconut Pecan Cookies

Makes about 2 dozen

Pre-heat the oven to 350F, and line a baking sheet with parchment paper.  Set it aside.

In a mixing bowl with an electric mixer, beat:

2 eggs

Add and continue beating:

2/3 cup coconut sugar
2/3 cup Stevia in the Raw, measurable (or other low glycemic sugar replacement)

Add and mix well:

1 tablespoon plus 1 teaspoon coconut oil
1/2 teaspoon vanilla extract (I make my own.  Recipe here)
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Add, continuing to mix:

1 cup unsweetened shredded coconut
3/4 cup almond flour
1/4 cup ground flax seed

Finally, stir in: 

1/3 cup pecan pieces


Scoop by small scoopfuls, (2 tablespoon size), onto the parchment lined sheet about 2" apart.  Flatten the tops of the cookies, and bake them at 350F for about 10-13 minutes.  

Allow them to rest on the baking sheet for 3 to 5 minutes, then transfer them to a paper towel to continue cooling.  Store covered with waxed paper or paper towels between the layers. 

Enjoy!