Coconut Snowballs

In the workplace, there are potlucks. It is a fact of the American work ethic. When you have dietary restrictions, the potluck is a minefield, peppered with conversations like this:
Me: You made a gluten-free cake?
TTBHOM*: Yes. It's a flourless cake recipe.
Me: What's the crust made of?
TTBHOM: Oreos.
Me: o_o

*Trying To Be Helpful Office Mate

So mostly I say "No, no, don't worry about me" a lot, and bring all my own food.

However, I have this one coworker who is determined to bring in things I can eat. She cares, and she's kind, and she's figuring it out. She found this recipe, and it's delicious! She found it at The Kitchn.

They were so popular at home, that they didn't make it long enough for me to grab my camera.

1 3/4 cups unsweetened shredded coconut or coconut powder, divided
2 teaspoons melted coconut oil
3 tablespoons maple syrup
2 tablespoons unsweetened coconut milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt

Place 1 cup of shredded coconut in a food processor along with the coconut oil. Pulse, scraping down the sides periodically, until it begins to form a paste, or at least holds together.

Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.

Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour** and up to 5 days. Bring to room temperature before eating. Makes 12. Not enough.

**Yeah, right. You'll just be popping these babies while you're still rolling. Yum.

My other favorite no-bake cookie is Elana's Pantry's Fudge Babies. So good!

Almond Flour Biscotti

I just made this recipe from Elana's Pantry and want to capture it here. After tasting the dough on the first batch I made a second variety on the spot.

In a food processor, pulse until combined:
1 1/4 C almond flour
1 T arrowroot powder
1/4 t baking powder
1/4 t sea salt (I used Kosher)

Add
1/4 C agave syrup or honey
1 T lemon zest

Pulse until a ball forms

Chop 1/4 C nuts (I used pumpkin seeds, Elena used almonds)

The dough is sticky. Lay done a square of cling wrap and spread the nuts in the center. Scrape out the dough, touching it little, and put it on the nuts. Fold over the cling wrap and gently fold the nuts and dough together, then roll the dough into a log about 1 1/4 - 1 1/2 in diameter. Slice into 2 logs and place on a baking sheet lined with oiled parchment paper. (I use brown paper bag with the dye side down. These first 2 batches stuck to the paper like crazy, so I'm going to try oiling the paper next time.)

Bake at 350F for 15 minutes. Let cool for 1 hour. Carefully slice on the diagonal with a sharp knife. Lay each piece cut side down on a baking tray and back at 325F for 15 minutes.

VARIATION
For the second batch I used 1 T mixed chopped fresh cranberries and orange zest for the fruit, and cashews for the nuts.