“These tasty little treats were inspired by Katie's post for lemon poppy seed no bake cookies that she shared on her blog just a couple of days ago: http://www.katiekdid.com/2012/03/27/lemon-poppy-seed-no-bake-cookies/ I made them my own adding in some chocolate and desiccated coconut in place of the poppy seeds and using a home-made almond butter in place of the coconut butter. Also I eliminated the lemon flavour due to my citrus allergy. I really like these as a not so indulgent treat that keeps me going and makes me happy. I hope you do, too!”
READY IN:
15mins
YIELD:
15 small balls
UNITS:
US

Ingredients Nutrition

  • 12 cup almond flour (I ground up some whole almonds for this)
  • 12 cup coconut flour (I ground up some unsweetened desiccated coconut for this)
  • 18 teaspoon salt
  • 1 tablespoon desiccated coconut (unsweetened)
  • 12 tablespoon grated chocolate (or grind some chips in your food processor until they're quite small)
  • 14 cup almond butter (I used my home-made vanilla version without added fat or sugar)
  • 12 teaspoon vanilla extract
  • 2 -3 tablespoons black tea (can use water, too)

Directions

  1. In a big bowl combine both flours, salt, desiccated coconut and chocolate.
  2. Microwave your almond butter on high for 30 seconds to make it runny and then stir in vanilla.
  3. Add this to the flour mixture and knead into a dough adding tea as necessary. You should be able to form this with your hands easily like you would form cookies. Depending on your flours and almond butter you will need more or less liquid. Just make sure this does hold together well without being sticky.
  4. Roll into bite-sized balls and refrigerate until ready to use (I left mine over night).
  5. Enjoy!

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