This recipe is adapted from The Roasted Root. It is simple and delicious, which are the two main requirements when cooking in a busy world! It also ticks the boxes of vegan, paleo and even ketogenic if you substitute the maple syrup for erythritol or another low-carb sweetener.
Ingredients:
1 1/2 C Totally Nuts Almonds
1 C shredded coconut
1/2 C Totally Nuts Almond Butter
1/4 C cacao nibs (optional)
1/2 C Coconut oil (melted & cooled)
2 Tbsp maple syrup
1 tsp vanilla extract
3 tbsp cold water
1/2 tsp cinnamon
1/4 tsp salt
Instructions:
1. Blitz almonds in food processor until finely ground (but stop before they become butter)
2. Add all remaining ingredients and mix until a sticky thick paste forms.
3. Roll into balls – you choose how big they should be!
4. Optional extras to coat the balls in:
– shredded coconut
– ground almonds
– cacao powder
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