V - GF - DF - EF - RSF
Makes 12 fat bombs
1 1/2 cups walnuts or pecans (I did half and half)
1/2 cup shredded coconut
1/4 cup + 1 Tbsp coconut butter
2 Tsp almond butter or nut butter of choice
2 Tbsp chia seeds
2 Tbsp ground flaxseeds
2 Tbsp ground hemp seeds
1 Tbsp maple or brown rice syrup - optional, leave out for keto
1 Tsp cinnamon
1 Tsp vanilla extract
1/4 Tsp kosher salt
For the chocolate drizzle:
50g bittersweet or unsweetened chocolate chopped
1/2 Tsp coconut oil
In the bowl of a food processor, combine all of the ingredients . Pulse for about 1-2 minutes, until the mixture starts to break down. It will first become powdery and will stick together, but still be crumbly.
Keep processing until the oils start to release a bit and the mixture sticks together easily - just be careful not to over process or you’ll have nut butter. If your mixture seems dry and if you're not using the maple syrup, you may need the extra tablespoon of coconut butter to help it come together.
Use a small cookie scoop (I use this one) or or a tablespoon scoop to divide the mixture into equal pieces. Use your hands to roll into balls and place on a plate. Sometimes it helps wetting your hands slightly.
If desired, make the chocolate drizzle by melting the chocolate and coconut oil together in the microwave for 30 seconds to 1 minute, or until it’s completely melted. Drizzle over the balls and place in the fridge or freezer to firm up.
Store in an airtight container zip-top bag in the refrigerator or freezer.