The weather here has been AMAZING. Not shorts and a t-shirt amazing, but sweatshirt and jeans amazing. Considering it’s still March in Montana… I couldn’t be more thankful for our “warm weather”.
It seemed like a good week to start some seeds in the greenhouse. We’ve got a whole slew of warm weather plants getting started in the kitchen, but I wanted to plant something in the dang greenhouse.
And like the gardening pro I am, I quickly googled cool weather plants and found a bunch I could go ahead and start.
Here’s what we chose.
Not much to look at just yet, but it’s a start!
While I was busy throwing some seeds in the dirt my boys we’re playing out back and discovered that melted snow + dirt = MUD!
David… not so much.
To keep it real I should let ya know that when it was all said and done, both kids we screaming and cold and I had to carry both of them, a heavy pair of muddy boots and my camera back to the house. Ohh, the glamourous like of motherhood.
All that leads me to the initial purpose of this post… coconut balls. I pinned them the other night, but sort of brushed it off. I’ve attempted a few of these no bake “ball” recipes with no luck. They end up sitting in the fridge till I feel them to the dog.
I only tried these because I have way to much shredded coconut on hand.
Guess what?! They aren’t too shabby. My kids really like them… so much that Elijah refers to them as “cake balls”. Let me shoot straight with ya… they’re a far cry from cake balls. But if the 3 year old calls ’em cake balls, then they are cake balls.
They are very… coconut. Which is no surprise considering the ingredients… but I just thought you should know.
originally found on This Chick Cooks
What you need:
- 1 cup shredded coconut
- 1/4 cup pure maple syrup (I subbed with raw honey)
- 2 tbsp coconut oil
- 1 tsp vanilla
- pinch of salt
Combine all ingredients in food processor. Form 5 golf size balls. Refrigerate until hardened (at least an hour). Enjoy.
We’re linked up on The Nourishing Gourmet!