A quick, little, nutrient-dense treat via Jami over at eatnourishing.com.
1)The recipe calls for coconut butter, but I had none, so I used coconut oil. A hot water bath quickly melts the coconut oil, but unmelted coconut oil mixes in easily, too. My favorite coconut oil is Earth Circle Organics Raw Cold-Pressed and I like Now Real Food brand almond flour because it is made from unblanched almonds. 2)A food processor does a fast job of chopping and mixing the ingredients. I especially like my mini food processor for small amounts, as in this recipe.
No Bake Coconut Almond Cookies
¾ cup shredded unsweetened coconut
¼ heaping cup almond flour
2 tbsp coconut butter, melted
1 tbsp maple syrup or raw honey
1 tsp vanilla
1/8 tsp almond flavoring
1/8 tsp sea salt
Combine all ingredients in a bowl or food processor and mix well until completely combined. Form into balls. Optional additions: 2 tbsp raisins or dates + ½ tsp cinnamon. In addition to raisins and cinnamon, I added 1 tbsp peanut butter + 2 tbsp raw pumpkin seeds. If not using a food processor, finely chop additions before adding to mixture.