I love treats as much as you, but I only eat healthy treats (usually ones I’ve made). This is a favorite – satisfying, rich, and high in protein, fat and calories. This great recipe was first created by and served to me on Thanksgiving by the talented Kristen W of Santa Barbara. I’ve changed the recipe a bit – from butter to coconut oil, and added shredded coconut and cacao nibs). – Dr. Paul
1 jar raw almond butter
1-1/4 cups almond flour/almond meal)
1 cup organic shredded coconut
1/4 cup raw cacao nibs
1 cup organic virgin coconut oil, melted
1/8 cup pure maple syrup or raw honey (optional)
2 teaspoons vanilla
Quality dark chocolate [I use three packages of Lindt 85%]
- Melt coconut oil; then add maple syrup or honey, and vanilla
- In large mixing ball, combine raw almond butter, almond meal, cacao nibs, coconut and liquid coconut oil with sweetener and vanilla (all ingredients except chocolate)
- After mixing, pour into silicone ice cube trays (meaning they’re flexible to ‘pop’ out pieces once frozen. Or, place bowl in freezer or refrigerator for 1+ hours to allow mixture to harden.
- Pop out dome-shaped stage-1 buck eyes (if using the ice cube tray method); or, using a spoon or melon baller and hand ‘shaping’, scoop to make small (1″) balls and place on wax paper on a cookie sheet
- Place cookie sheet with balls back into freezer (can be made ahead and stored)
- Melt chocolate over double boiler (keep flame on low – be careful to not let the water boil)
- Using tongs, dip each almond ball into melted chocolate and put back on waxed cookie sheet
- When finished, put cookie sheet with balls back into fridge/freezer to harden.
- Transfer to plastic ware and keep refrigerated (they go great with fresh berries … and coffee)
