-2 cups raw almonds
-1/2 cup ground flaxseeds (flax meal)
-1/2 cup shredded unsweetened coconut
-1-2 cups pitted dates (2 cups for super sweet)
-1/2 cup creamy natural almond butter
-1/2 tsp sea salt
-1/2 cup coconut oil
-1 cup dark chocolate or cacao (optional)
-Melt coconut oil using your preferred method (microwave or stovetop). Set aside.
-Place all ingredients but coconut oil and chocolate (if you are using) in food processor and pulse briefly until ingredients form a very coarse paste.
-Slowly add coconut oil and pulse until well combined.
-Using a small scoop or teaspoon, evenly distribute mixture into 36 mini muffin tins. Press each bite down firmly.
-Chill in refrigerator for 1 hour or until mixture hardens.
-In the meantime, in a metal bowl set on top of a pan of boiling water, melt chocolate. Spoon the melted chocolate into a squeeze bottle or use a spoon to drizzle.
-Remove each bite, using a small spatula or knife inserted along one edge to pop them out. Set bites, spaced fairly close together, on a sheet of parchment or wax paper set on top of a cutting board.
-Using squeeze bottle or spoon, drizzle each bite with chocolate. Return bites to fridge until chocolate sets, about 15 minutes.
-Store bites in refrigerator until ready to eat (or serve). If left at room temperature for too long, they tend to crumble.
These are great snacks and can really help satisfy a sweet tooth!

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