INGREDIENTS:
- 1 1/2 cups Almonds
- 1/2 cup Shredded coconut (unsweetened)
- 1/3 cup Golden flaxseed meal
- 1/4 tsp Sea salt
- 2/3 cup Peanut butter (creamy natural, the kind that’s a little runny; stir well before using)
- 1/3 cup Keto Maple Syrup
- 1 tsp Vanilla extract
- 1/2 cup Sugar-free Dark Chocolate Chips
INSTRUCTIONS:
- Place the almonds into a food processor. Pulse (starting and stopping every couple seconds) until you have a mixture of chopped almonds and almond meal.
- Add the shredded coconut, flaxseed meal and salt. Pulse a couple of times, just until uniform. (Do not overmix.)
- Add the peanut butter, syrup, and vanilla. Pulse again until just combined. (Again, do not overmix.)
- Use a spatula to fold in the chocolate chips and press them into the mixture.
- Line a baking sheet with parchment paper. Use a small cookie scoop and your hands to form the mixture into 1-inch balls and place on the parchment paper. Enjoy right away, refrigerate, or freeze.

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