Christ is risen!
Looking for a snack that is easy to make, low in calories, high in protein, and can appeal to thsoe with allergies? Look no further! This is a low fuss, dessert-like snack that is great to make for fussy eaters, sugar craving toddlers, athletics in our family, nut (and sugar) sensitive family/friend members, or for the family or friend who lives at the dorm.
This recipe is from “The Vegan Ketogenic Diet Cookbook: 75 Satisfying High-Fat, Low Carb, Dairy-Free recipes” by Nicole Derseweh and Whitney Lauritsen. One of the reasons I love it is that it is really easy to make and can make this when entertaining for those who have sensitive allergies to nut, gluten, and sugar as well as for the family I am cooking for who have young children; I know there are toddlers who keep wanting their sugar craving satiated and this is a great way to quench the sugar cravings!
Any nut butter will work but if you are on the vegan keto diet, almond butter is suggested.
Serves 6 Prep time: 10 minutes plus 40 minutes to chill
1 cup almond butter (or nut butter of choice– keep in mind it will affect the flavor)
1/2 cup coconut flour
1 tsp ground cinnamon
1/4 cup cacao nibs or vegan keto chocolate chips
Line a baking sheet with parchment paper. If you don’t have parchment paper, use aluminum foil or a greased pan.
In a mixing bowl, whisk together the almond butter, coconut flour, and cinnamon.
Fold in the cacao nibs.
Cover the bowl and put it in the freezer for 15 – 20 minutes.
Remove the bowl from the freezer and, using a spoon or cookie scoop, scoop out a dollop of mixture and roll it between your palms to form a ball. Repeat to use all the mixture.
Place the fat bombs on a baking sheet and put the sheet in the freezer to chill for 20 minutes until firm.
To make this more decadent: Melt chocolate & dip the almond butter balls in. Optional but highly encouraged, coat with crumbled nuts, coconut flakes, cinnamon, powdered chocolate, slivered almonds, or matcha or even goji berries. The choice is yours.
Per serving: Calories: 319 Total fat: 26g Carbohydrates: 18g Fiber: 10g Net carbs: 8g Protein: 8g
“The Vegan Ketogenic Diet Cookbook: 75 Satisfying High-Fat, Low Carb, Dairy-Free recipes” by Nicole Derseweh and Whitney Lauritsen