I was fooling around in the kitchen making Christmas confectionaries, when I came up with this genius idea... muddy snowballs, inspired by Vancouver winters. Most winters, we barely get enough snow to make a snowball, if we get any at all. This low-carb sweet dessert ball combines a moist base of lupin flour (or almond flour), nut butter and chocolate, combined with toasted slivered almonds, chopped cashews and shredded coconut to make sticks, stones, and dead grass. The ball is then rolled in powdered sweetener to give that packed, slushy snow look. Makes a great addition to any holiday gift box!
Keto Muddy Snowballs Recipe
Ingredients:
- ½ cup slivered almonds
- ⅓ cup raw cashews, chopped
- 1 cup unsweetened shredded coconut
- ¼ cup blanched fine almond flour (*Or lupin flour if preferred.)
- ½-⅓ cup unsweetened coconut milk beverage (Or any non-dairy milk.)(May need a little more if using lupin flour. Add as needed.)
- 1 tablespoon extra virgin coconut oil
- ½ cup smooth natural peanut butter, homemade mixed nut and seed butter, almond butter (*or a combination)
- ½ oz unsweetened baker’s chocolate, chopped into smaller pieces, chopped
- 1 tablespoon Lakanto granulated monk fruit sweetener, powdered in a spice grinder
- 1 tablespoon chocolate vegan protein powder (*Or chocolate whey isolate if not vegan.)
- 3 tablespoon unsweetened red or dark cocoa powder
- 1 large pinch Turkish coffee powder (*May sub espresso powder.)
- ½ teaspoon pure vanilla extract
- ½ teaspoon bourbon extract (*If you want to use real bourbon, simply cut back a similar amount of coconut milk.)
- ¼ teaspoon fine sea salt
- Large pinch ground cinnamon
- ⅓ cup Lakanto granulated monk fruit sweetener, powdered in a spice grinder
Directions:
Heat a large skillet to medium heat. Add chopped raw cashews and slivered almonds and toast for 1-2 minutes, keeping the nuts moving. Add the shredded coconut and toast 1 minute, keeping everything moving while you do, until browned slightly. Set aside.
Add the coconut oil and nut butter to a large microwave safe bowl and melt in the microwave for around 30 seconds or until melted. Stir in chocolate and microwave on high for 20-second intervals or until chocolate is melted.
Stir in vanilla and liquid stevia into the chocolate peanut butter mixture until fully incorporated. Stir in the chocolate whey isolate, cocoa powder, espresso powder, and powdered erithrytol. Stir the chocolate nut butter mixture into the coconut, almonds and cashews until everything is fully incorporated.
Roll into 15 or so 1" balls, rolling into remaining 1/3 cup of powdered sweetener before placing on a baking sheet lined with a silicon mat or parchment paper. Put the baking sheet in the freezer for 30-45 minutes or until hardened. Serve or store the balls in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Did you make this vegan keto muddy snowballs recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
