Vegan Newfoundland snowballs.

If you’re from Newfoundland, you’re definitely familiar with these little balls of deliciousness. They’re a staple dessert cookie your nan always seemed to have on hand and they would always show up at birthday parties and especially at Christmas. Rest assured you’d find these on a platter with molasses cookies, peanut butter ‘mice’ and walnut squares. They’re a quick, no bake, crowd fave and are freezer friendly. These remind me of the holidays growing up.

The original snowball is dairy heavy so i figured why not create a vegan, gluten and refined sugar-free version that can be enjoyed by all. LET ME TELL YOU: we are enjoying the heck out of these over here. I’ve had half a dozen today (at least).

Let me know what you think of this updated classic!

Also, I’m having a Tib’s eve party, so if you’re in my neck of the woods, stop by for one (or ten).

Merry, Merry!

Sincerely,

Les xx

Ingredients:

• 1 1/4 cups vegan butter (I use earth own baking squares)
• 2 cups coconut sugar
• 1 1/4 cup unsweetened oat milk
• 12 T cacao powder
• 2 pinches of sea salt
• 1 1/4 cup shredded unsweetened coconut (plus 1 more cup for rolling balls)
• 3 cups rolled oats

Method:

In a medium sized saucepan, combine sugar, oat milk and butter. Boil gently whisking from time to time. Once the mixture starts to foam reduce the heat, continue to gently boil for 5-6 minutes until the mixture becomes to thicken slightly.

Stir in cacao powder, oats and 1 1/4 cups of the coconut.

The mixture should be a little soupy at this point as it firms up when chilled.

Place mixture in fridge and allow to cool completely and become very well chilled (several hours). Roll into 1 1/2 inch balls and roll balls in the remaining coconut.

These balls should be stored in the fridge (or freezer). ENJOY!