I love sweets and especially Indian sweets. This recipe is an adaptation of the classic coconut laddoo, which is basically a ball made of coconut flour, ghee and sugar. I added almond flour and sweet potatoes for a moist texture and replaced refined white sugar with brown sugar.
Here’s the recipe for around 10 coconut balls. It takes nearly an hour to prepare.
Ingredients:
150g boiled sweet potato
100g almond flour
50g coconut flour plus a little more (flour or flakes) to coat the balls
30g Butter, ghee (clarified butter) or cashew nut butter, if you can’t digest dairy
5 tablespoons brown sugar or more, depending on your taste
Some milk (or dairy-free alternatives like oat, coconut or almond milk) and extra flour to knead the dough
Make it:
Boil the sweet potato(es) and mash them. Let them cool.
Add the almond and coconut flour, the sugar and the butter and knead into a smooth mass. Use some milk if the mixture becomes too dry. The consistency should not be too soggy, but just soft and dry enough to shape into small balls. You can add a little more flour if your dough is too wet.
Pre-heat the oven to 180 degrees Celsius.
Place the balls on a baking tray lined with baking paper and bake for about 10 minutes.
Remove and cool.
Spread a little water on a plate (just to cover the surface – about a tablespoon) and sprinkle coconut flour or coconut flakes on it. Roll the balls on the plate so they are coated with the flour- the water dries quite quickly but the flakes tend to stick. Instead of water, you could use a liqueur (like cognac or egg liqueur) for some extra punch!
Serve as dessert with ice cream :).
The balls store well in the fridge for up to a week.