Ingredients
Scale
- 3/4 cup creamy unsalted cashew or almond butter
- 1 tablespoon vanilla extract
- 5 tablespoons maple syrup
- 1/3 cup + 2 tablespoons almond flour
- 1/8 teaspoon fine grain sea salt
- 2 tablespoons raw cacao
- 2 tablespoons dark chocolate chips, chopped dark chocolate, or cacao nibs
Instructions
- In a bowl, mix together the nut butter, vanilla, maple syrup, 1/3 cup almond flour, and salt.
- Divide in half; transfer half the mixture to another bowl.
- To one bowl, add raw cacao.
- To the other, add additional 2 tablespoons almond flour and chocolate chips.
- Fill a cookie scoop with half of each, or smoosh a piece of each together to make a ball.
- Store in the fridge for up to a week, or in the freezer for up to 6 months.
- Prep Time: 10
- Category: Dessert