3.13.2014

Vegan pineapple, coconut and cream cheese balls

With  the last snowstorm headed our way (said no Ohioan ever because we all know it could legitimately snow in June), I decided to combine a traditional "snowball" dessert with a little summer flare - pineapple.

These bad boys are not your run-of-the-mill "snowball." Yeah, they've got some of the same elements between the cream cheese and shredded coconut, but adding a couple cans of crushed pineapple and some crushed pecans take this dessert to a whole new level.

The most awesome part about this dessert (you know, other than it being ridiculously easy to throw together), is that it only has FOUR ingredients and no added sugar. (I mean, because between the pineapple, cream cheese and coconut shreds we've got that sweet part covered).

This recipe makes two dozen one-inch sized "snowballs," but if you plan on serving it to people I highly recommend just doubling the batch. We made 24 and these were gone in like no-time in our household.

The second best thing about this treat? They taste as amazing as they look. I highly, highly recommend making these for the next party or get together you're having. They're the perfect amount of sweet (but not overpowering) and the pecans give them a nice salty boost to balance out the other elements.


Vegan pineapple, coconut and cream cheese balls
(Makes 24)
Ingredients: 
1 container (or 8 ounces) of your favorite vegan cream cheese (we used Trader Joe brand)
1 8-oz can of crushed pineapple (drained)
1 cup crushed pecans (I pulsed them in the food processor)
3 cups shredded coconut (I used sweetened to balance out the pecans)

Directions: 
In a food processor, crush your pecans until they're tiny pieces. In a small bowl, beat together cream cheese and pineapple. Stir in your crushed pecans. Refrigerate this mixture for two hours. After it's been refrigerated, take a baking sheet and line it with wax paper. With a bowl of water nearby, grab a little smaller than a golf-ball sized amount of the cream cheese mixture and form a ball with your hands. If it sticks too much try wetting your hands a little with the bowl of water off to the side. Next, drop your rounded mixture into a small bowl of shredded coconut. Roll more into a ball shape if necessary and repeat until all the snowballs are formed. Once full, refrigerate overnight and until they're gobbled down.

Which won't be long.

Because they're easy, but they don't taste that way!

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6 comments:

  1. I used to have these all the time before going vegan, so excited to try these dairy-free!

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  2. YUM! I've never had snowballs, but I love all those ingredients, so I'm sure they'd be perfect together!

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    1. These were so easy and SO good. I've made them a couple times because they're so simple!

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  3. These sound so yummy! I'd make them right now, but I only have salted pecans. How do you think they would work in this recipe?

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    1. I think they'd probably still work fine, it'd have that delicious salty-sweet combo! They're not designed to be overly sweet treats anyhow, so I think it's worth a shot! (Heck, mine coulda been salted, I can't remember now lol!)

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  4. I'll definitely give this a try. Thanks for sharing Amanda!

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