Little balls of sweet, packed with fiber, protein and healthy fats!
These make the perfect grab and go breakfast or snack! I put ours on a stick, totally optional (but way more fun!) and my boys called them cake pops and kept asking for more!
These were easy to make and last for several days in the fridge so you can make ahead for breakfast or snacks all week!
1/2 cup almond butter
1 cup lightly salted almonds
1 cup chocolate chips
1 3/4 cups sweetened coconut flakes, divided
1 teaspoon vanilla
pinch of sea salt
Materials needed: Food processor, wax paper, baking sheet
Soften almond butter in a microwave safe bowl for 15-20 seconds
Add the almonds and chocolate chips to the food processor and grind until there are no large chunks.
Add the almond butter and process until smooth.
Add 1 cup of coconut, vanilla and sea salt and pulse to combine.
Scoop the mixture out and roll into small balls (it will be a little messy!)
Roll the balls in the remaining coconut flakes.
Place on wax paper on a baking sheet and pop in the fridge for a minimum of 15 minutes to harden.
Serve. Store leftovers in the fridge.
We served these as part of our Bunny Brunch! You can find it here!