Fat Balls


We know, we know the name is hilarious. But trust us, these are amazing. The original recipe came from one of our favorite healthy living/eating IG afficianados, Lee From America. She shares and talks about her fat balls a lot and they looked amazing. They also seemed like a great substitute for evening sweets because let's face it, sugar cravings post-dinner are the WORST. 

We made a few adjustments from the original recipe but the recipe is so amazing few things need to be changed. We added more cacao, some vanilla extract, an extra date and a touch more almond milk. We also added a few tips that make this sticky and nutty dough a little more manageable. 

We wre also a little fat ball crazy and used the leftover bits in our collagen matcha smoothie (coming soon to the blog). And as recommended, we tried a fat ball with a dollop of coconut yogurt and it was delightful. 


With love, 

Tov, George and Hendrix  


Fat Balls

1 cup shredded coconut  + more for rolling 

1/2 cup chopped cashews

1/2 cup chopped almonds  

1/4 cup hemp seeds 

1/4 cup sunflower seeds

3 TBS cacao nibs

2-4 dates (we used 3)  

1/4 cup coconut butter  

1/2 cup unrefined coconut oil  

1/3 + 2 tablespoons almond milk

1 tsp cinnamon 

2 tsp vanilla extract

Parchment paper  

1. Add all ingredients to blender or food processor and mix until wet dough forms. Scrape down sides and stir as needed to ensure all ingredients are incorporated. Pulse or blend for approximately 3-6 minutes depending upon appliance used and consistency desired. Note: we like a few small pieces of the nuts and cacao so ours wasn't completely smooth. 

2. Place a piece of parchment on plate and scoop out dough with a cookie scooper. Form into balls and place on parchment. Note: if the dough is too sticky, place coconut shreds in your hand before rolling or on parchment to absorb [some of the] wetness and stickiness. 

3. Place balls in the freezer for approximately 10 minutes to allow balls to solidify, or place in fridge for 30 minutes if you plan on eating or sharing immediately. Note: If you plan on eating these throughout the week, store in an airtight container in the fridge or freeze in an airtight container and defrost individually. 

Makes 9, 2.5-ounce balls.