WHAT YOU NEED
1 cup leftover almond pump
1 cup desiccated coconut
½ TSP sea salt
3 TBSPs unmelted coconut oil
3 TBSPs cacao powder
½ TBSP pure vanilla extract
1 TBSP almond butter
3 TBSPs maple syrup
3 TBSPs chocolate chips
Extra desiccated coconut for coating
INSTRUCTIONS
Take the leftover almond pulp, the desiccated coconut and sea salt and pulse together in your food processor or mix well by hand. Meanwhile, melt the coconut oil, then add it to the mixture, along with the cacao powder, vanilla extract, almond butter and maple syrup. Blend in your food processor until thoroughly combined and you get a sticky blended mixture that will hold together. You can also mix it by hand.
Remove from the food processor and add to a bowl. Add the chocolate chips and mix well by hand. Prepare in a separate plate desiccated coconut for decoration. Take ½ TBSP of the mixture and roll it into a ball. Take each energy ball and roll it in the desiccated coconut until thoroughly coated and set back on a plate or in a container. Store in fridge in an airtight container for up to a week.
Bon Appétit!
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