Low Carb Raw Coconut Brownie Balls Recipes

Steps:

• First, toast your coconut in a 350 degree oven, stirring often. Remove when your coconut is golden brown & then cool.
• Put walnuts in a food processor & process on low until they are pulverized & resemble coarse sand.
• Add the next five ingredients & process until completely blended & the mixture clumps together.
• Using a one inch scoop or two tablespoons, portion mixture onto a cookie sheet in 14 balls. Refrigerate until firm, about an hour.
• 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.
• Put all 14 balls in the ziplock bag at once and shake to evenly distribute coconut coating.
• Store these raw coconut brownie balls covered in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Stir cocoa powder and butter together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
• Beat eggs, just like sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
• Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.