Raw vegan sugar-free coconut sweets

They’re white and they’re round and they’re yummy so they’re likely to make a regular appearance in my full moon celebrations! I originally concocted these last month for our celebrations of the first signs of spring. I’m totally in love with raw coconut oil; it boasts benefits such as anti-fungal, anti-viral and anti-bacterial proporties; it’s high in healthy fats; it helps reduce cholesterol and it can boost brain function – and more! AND it tastes delicious! Its natural sweetness is proving extremely helpful in my ongoing efforts to reduce my sugar consumption, allowing me to still enjoy little sweet snacks. Omnomnom!

So, it has to be said that I’m not exactly exact when it comes to measurements; I tend to play about with ingredients until I reach the consistency and flavour I like (which may be different to what you like – or even to what I liked the previous day and may like tomorrow!!)


For about 10-12 sweets:

  • 3 generous dessert spoons of raw coconut oil
  • a squeeze of lemon juice
  • 1/2 teaspoon ginger (or mix half and half with cinnamon/nutmeg/allspice/cardamom)
  • 2 dessert spoons or so of dessicated coconut, plus extra for rolling the balls in
  • a small handful of raisins or chopped dates
  • ground almonds to mix – around 5-7 dessert spoonfuls
  • agave nectar or maple/date syrup (or honey for a not-strictly-vegan option) to taste – around 1/2 teaspoon. Or none at all, if you’re aiming for total sugar-freedom!

Mash the coconut oil in a bowl with a fork, then mix in the lemon juice and spice. Stir in the dried fruit, dessicated coconut and then the ground almonds until the mixture is firm enough to roll into little balls. If you’re using a sweetener, you’ll want to add that before said ball-rolling. I make each ball with about a teaspoon’s worth of mixture, then roll the ball through dessicated coconut and refrigerate for 20-30 minutes. Store in the fridge too.

As with any recipe, the real fun comes in tweaking it to your own needs. You could add some cocoa into the mix at dark moon (or any time that you feel cocoa would be appropriate… so anytime!), or substitute the spices for crushed fennel seeds.

Happy full moon! ♥


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