Let It Sn-"ough"

by Sarah on December 22, 2011 · 13 comments

A week or so ago, I gave you a peek of just a few of the many recipes I’d been whipping up in the (temporary) Smart Kitchen, here at my parents’ respective houses. The most highly anticipated, I believe, were the (Vegan) Coconut Chai Doughballs.
After shipping all but one (or two ;)) off to my blogger pen pal for this month, I decided I needed to make them one more time, just to be sure I had reached the pinnacle of balanced chai-and-coconut flavor perfection.
It also gave me a chance to realize that covered in coconut the way they were, they kind of resembled snowballs, thus resulting in a cuter, kitschier name: Coconut Chai Sn-‘ough’ Balls.
The recipe was based on my Coconut Maple Cinnamon Peanut Butter Chocolate Chip Seduction Doughballs [“What the He$%?” Cookies for the PG-13 and up audiences…or the lazy].
The major changes were vanilla instead of maple extract, my use of powdered sugar rather than sucanat (or brown sugar)–to avoid a molasses taste to allow the chai and coconut flavors to shine through–and, of course, the use of coconut butter rather than butter of the peanut variety.
I also used a slightly higher ratio of white-to-wheat flour (only a few tablespoons of a difference), along with lots of chai spices: cinnamon, ginger, cloves, cardamom, and coriander. [You can also add nutmeg if you like. For some reason, I didn’t ‘feel like a nut.’]
Feel free to change the spice proportions to your palate. For the first batch that I sent off to my pen pal I ‘chai’ed a little less, and with the second–and in my eyes, more perfect–I ‘chai’ed a little more.* Mix all that mess up…
*Heeheehee, ‘chai’/try? Heeheehee.
…and add it to the sugary sweet earth balance and coconut butter mixture.^
^Which I hope you figured out you should have mixed together. I forgot to tell you that, as I consider y’all very advanced students.
Using an electric mixer, beat everything together.
A nice, stiff dough will form.*
*Hopefully. If you forget the applesauce–like I did with the second batch–it won’t. No worries, though, you CAN add it in later. 😉
Now–and this is very important–you MUST taste the dough. I’m telling you that you must. I give you permission to do what you do anyway, but feel guilty about.
Tasting is an important part of testing whether or not you’ve ‘chai’ed hard enough, before adding the coconut.
*If there isn’t enough ‘kick’ for you, add some more of your favorite…but remember cardamom and cloves are powerful and will quickly overshadow the others like Broadway singers with diva complexes.
In a separate bowl–or just the bowl that had the flour mixture in it–pour out some more coconut.
Roll the dough into little tablespoon-sized balls, and then roll the balls in the coconut.
You can throw a whole coconut-rolling party if you want. [Just make sure you’ve called to check that there will be chaperones.]
Bake the little balls of chai-spiced ‘sn’-ough on a cooking sprayed baking sheet at 350 degrees, for about 9-10 minutes.
The coconut will get a little toasty and the bottoms will get browned. The inside will be a soft, doughy spiced bite of happiness.

Just chai and resist ’em.*^
*You don’t have to resist TOO hard. They only have about 60 calories apiece.
^I’m sure I’ve used that joke before. But I don’t care.

[Vegan] Coconut Chai Sn-“ough” Balls
(Makes 18-20 or so)

2 1/2 Tbsp. earth balance natural spread
2 1/2 Tbsp. homemade coconut butter
1/3 cup powdered sugar
1/4 cup unsweetened applesauce
1 Tbsp. agave nectar
1/2 tsp. vanilla extract
1/2 cup whole wheat flour
1/2 cup + 2 Tbsp. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cardamom
1/2 tsp. ground coriander
1/2 tsp. cloves
1 1/4 tsp. ground cinnamon
1 1/4 tsp. ground ginger
1 1/2 Tbsp. shredded coconut (+ 1/4 cup for rolling)

1. In a large mixing bowl, combine earth balance, coconut butter, applesauce, sugar, and vanilla extract. Beat with an electric mixer until creamy.
2. In separate bowl, stir together flours, baking powder, salt, and spices.
3. Add flour mixture to butter mixture. Mix until a thick dough forms.
4. Stir in coconut.
5. Roll dough into balls, then roll in coconut.
6. Bake at 350 degrees (on a cooking-sprayed baking sheet) for 9-10 minutes, until the bottoms are browned.


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