- 3/4 cup (87 g) raw coconut flour (or regular)
- 2 tablespoons lucuma powder or Epic Protein : Vanilla Lucuma (helps with caramel flavor)
- 1/4 cup coconut sugar (helps with caramel flavor as well)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup creamy almond butter (or cashew butter, sunbutter for nut-free, etc. as long as it’s creamy)
- 1/2 cup melted cocoa butter (which is about 3/4 chopped, 96 g solid)
- 1/2 cup raw agave, room temperature! (or maple syrup)
- 1 tablespoon vanilla
Optional Chocolate Drizzle
You can melt your favorite raw chocolate bar or make your own:
- 2 tablespoons melted cocoa butter
- 1 tablespoon raw cacao powder
- 1 tablespoon raw agave (or maple syrup)
- It is very important that your nut butter and liquid sweetener are at room temperature and not cold from the fridge, as that can cause the cocoa butter to harden. You don’t want little bits of cocoa butter in the end!
- Do not substitute anything for the coconut flour; it is more absorbent than any other flour, so choosing another flour will really affect the result.
- If you don’t have lucuma, you can try subbing with maca or Epic Protein : Vanilla Lucuma, though texture and sweetness will change slightly. With Epic Protein added in, these treats can serve as delicious, bite-sized, on-the-go energy snacks!
- Do not melt the cocoa butter until you have followed the first 2 steps.
- To a medium bowl, add the first 5 (dry) ingredients and whisk well.
- In a food processor, add the almond butter, liquid sweetener and vanilla and pulse until just blended. You can do it by hand,but it just may not be quite as smooth in the end result.
- Finely chop the cocoa butter and melt as your preferred method to a complete liquid, being careful not to burn. You need 1/2 cup, so make sure to measure after it’s completely melted. Add it to the food processor with the other liquids. Pulse until very smooth. Pour over the bowl of dry ingredients, making sure to scrape all of the liquid out of the processor. Stir until all absorbed and comes together in a large ball. It will have the texture of cookie dough.
- Press into 12 silicone molds (I got mine from Michael’s) or foil liners. Press firm and flat and around the edges. These are plenty delicious on their own, but if you want a more dessert style presentation, add the chocolate drizzle. Just melt the cocoa butter, add the agave and cocoa powder and whisk with a fork. Drizzle with a spoon or pour in a plastic ziplock bag and cut off the corner to make a small opening to pipe it out. You can make more strategic drizzles this way.
- Place in the fridge for at least an hour to set. Keep stored in the fridge.
Yield: 1 dozen
Raw, gluten-free, soy-free, nut-free option
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