These little guys are great pre, during, and post-workout, which is why I’ve been sampling them at the gym you see in the background. I’ve been promoting my online program, Nutrition Boot Camp, at Five Points Fitness in Corte Madera, and I’m getting a lot of questions about coconut. “How much fat is in them?” “What’s all the fuss about coconut?”
What IS the big deal with coconut?
- It’s high in fiber- 1/4 cup of shredded coconut has over 13 g of fiber! Compare that to 1/4 cup of oatmeal (2.5 g) and cooked chickpeas (3 g). Fiber is important for digestive health and elimination of toxins from the body.
- Some research suggests coconut has antiviral and antibacterial qualities. This is part of the reason coconut has been used in traditional medicine for many years.
- Coconut oil is a source of healthy fats. Composed of predominantly medium chain fatty acids, the fat in coconut oil does not have a negative effect on cholesterol and can help protect against heart disease. Plus, it’s the kind of fat that gives you lasting, sustainable energy and has positive effects on endurance.
- It’s rich in many vitamins and minerals such as vitamin C, folate, potassium, iron, phosphorous and magnesium.
Makes about 12-14 1-inch balls
1 cup shredded, unsweetened coconut
1/3 cup almond meal
2 Tbs. honey
2 1/2 tsp. coconut oil
3 dates, pitted
1/2 tsp. vanilla extract
1 tsp. lemon zest or lemon extract
1/2 tsp. fresh lemon juice
1/8 tsp. sea salt
Combine everything together in a food processor and mix until fully incorporated. With clean hands, form in to balls and store in the fridge. If desired, you can roll balls in shredded coconut to coat. You can also press the mixture in a baking dish lined with parchment paper. Let set in the fridge for about half an hour, then remove parchment paper and cut into squares with a cookie cutter or sharp knife.