RAW Almond Butter Coconut Balls

Raw Almond Butter Coconut Balls {Paleo/Vegan/Vegetarian}

Raw almond butter coconut balls with butternut squash
In a large mixing bowl add in the mashed butternut squash, almond butter, melted coconut oil, maple syrup and vanilla extract.
Stir to combine with a wooden spoon or spatula.
Add in the coconut flour, cinnamon and a pinch of salt. Again, mix to combine.
Cover the mixture and refrigerate for an hour or over night.
Remove mixture from the fridge and using about a tsp measure, measure the mixture out into your hands and roll into a balls (you can make them bigger if you like).
Place balls onto a clean plate as you go.
Once the almond butter coconut balls are all done, you can then roll them in some toasted coconut or other topping of your choice.
Keep stored in an airtight container and refrigerate for a week or freeze in individual portions.
*I used  8 Tbsp of coconut flour in my mix as I found the butternut squash mash and almond butter felt too mushy with less coconut flour mixed in but you can tweak it to how you like. Maybe add more or less depending on the texture you want.


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