Raw Almond Butter Coconut Balls

Spring is in the air! I cant tell you how GOOD it feels to see the sun out and to feel it on your skin when you walk outside. When you live in a country like England thats known for its bad weather (dark, cold and a lot of rain) you cant help but smile and appreciate a nice sunny day. I cant really remember what the weather was like this time last year but when I asked Joe he said it was still very cold. We had a great Summer last year though and Im keeping my fingers crossed that this year will be the same. Having some beautiful sunshine outside also means that I get to shoot my recipes in natural light and I dont have to rush because the sun is about to set!

In other news Im almost done reading Eat The Yolks by Liz Wolfe, aka Real Food Liz, The artist formerly known as Cave Girl Eats šŸ˜‰

I cant say enough good things about this book but I will be doing a review (and hopefully a giveaway) soon so I will try my best to say ALL the good things I feel about this book then. But seriously if youre on the fence about whether to get this book or not, Im telling you DO IT!Ā I have a lot of health/nutrition related books but honestly this one has been the most fun to read and hey just because its about nutrition/health doesnt mean it cant be fun (sorry Gary Taubes but getting through Good Calories, Bad Calories felt like I was studying for a final exam not fun not fun at all!)

Anyway this post isnt about book reviews its about delicious raw almond butter coconut balls! Its been a while since I made a raw treat like this and I forgot how fun and easy they can be to make. For those with kids, this can be a fun one to get the kids involved in since you get to mix things with your hands which is always fun (for kids and adults)!

Raw Almond Butter Coconut Balls

Feel free to experiment with these, I didnt make these overly sweet because I didnt want them to be, but you can increase the amount of sweetener if you like. I found that the sweetness was just right and husband approved. These raw almond butter and coconut balls have another ingredient in them that helps with the sweetness butternut squash!Ā Using mashed butternut squash in this recipe also gives it a nice, soft consistency.

These raw almond butter coconut balls just need a little work in advance, IF youre going to make everything from scratch, if not theyll come together quicker. You can make the butternut squash and almond butter ahead of time or use store bought versions, just make sure theres no nasty ingredients. I like this brand of Almond Butter if youre in theĀ UKĀ and this one if youre in theĀ U.S.

I rolled these almond butter coconut balls in toasted coconut but you could also try rolling them in cacao/cocoa powder, dipping them in melted dark chocolate, rolling them in some chopped nuts like hazelnuts or just leave them as they are. The point is that you can have a lot of fun with these, just make sure you dont eat them all at once!

Raw Almond Butter Coconut Balls {Paleo/Vegan/Vegetarian}

Ingredients:
  • 1 cup butternut squash mash.
  • 1/2 cup almond butter.
  • 3 Tbsp coconut oil, melted.
  • 6-8 Tbsp coconut flour.*
  • 2 Tbsp maple syrup.
  • 1 tsp cinnamon.
  • 1/4 tsp vanilla extract.
  • Pinch sea salt/Himalayan salt.
  • Toasted shredded/desiccated coconut to roll the almond butter balls in (about 1/2 1 cup).
Method:

In a large mixing bowl add in the mashed butternut squash, almond butter, melted coconut oil, maple syrup and vanilla extract.

Stir to combine with a wooden spoon or spatula.

Add in the coconut flour, cinnamon and a pinch of salt. Again, mix to combine.

Cover the mixture and refrigerate for an hour or over night.

Remove mixture from the fridge and using about a tsp measure, measure the mixture out into your hands and roll into a balls (you can make them bigger if you like).

Place balls onto a clean plate as you go.

Once the almond butter coconut balls are all done, you can then roll them in some toasted coconut or other topping of your choice.

Keep stored in an airtight container and refrigerate for a week or freeze in individual portions.

*I used Ā 8 Tbsp of coconut flour in my mix as I found the butternut squash mash and almond butter felt too mushy with less coconut flour mixed in but you can tweak it to how you like. Maybe add more or less depending on the texture you want.

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