POWER BALLS
INGREDIENTS:
2 Tbsp Raw Almond Butter
1/4 Cup Maple Syrup
2 Tbsp Coconut Oil, melted
1/2 Cup Almond Meal (or other nut meal)
1 1/2 Cup Oat Flour
1/4 Tsp Salt
1 Tbsp Cacao Nibs
1 Tsp Pure Vanilla Extract (optional)
2 Tbsp Finely Shredded Coconut
Optional: half a dark chocolate bar, melted (about 1.5oz)
Couple options for putting these together:
power balls
press them into mini muffin tins, press your thumb into the middle and fill it with melted chocolate, sprinkle with coconut.
press the mass into a tupperware, refrigerate and cut into squares
If pressed for time or rolling balls is not your cup of tea (hahaha see what I did there), you can press the mixture into a square container, sprinkle the coconut on top, refrigerate for 1 hr, then cut into small squares.
In a large mixing bowl combine melted oil, almond butter, and vanilla. Add the almond meal, oat flour and salt. Mix well with a fork, smoothing the dough on the sides of the bowl until everything is evenly combined. Fold in the cacao nibs.
Option 1: Power Balls
Put the bowl into the freezer for 5 mins to firm up.
Place the shredded coconut into a wide bowl. Roll heaping tablespoons of the dough into balls, then roll each ball in the coconut to coat.
Option 2: Thumbprints
Take out a mini muffin tin and press the dough into the tins, adding a press with your thumb into the middle of each.
Melt a half bar of dark chocolate in the microwave for 15 secs, mix it up and repeat if needed until the chocolate is melted. Fill each thumb print with melted chocolate, sprinkle with coconut. Put the tray into freezer for 5 mins to firm up. remove with a butter knife.
You can store these in the fridge for up to 1 week.
