Cacao, tahini + almond butter balls

 
 
 

INGREDIENTS

1 16 oz jar of almond butter

1 16 oz jar of tahini

6 tablespoons of maple syrup 

5 tablespoons of cacao powder

3 tablespoons of maca (optional, if you don’t have or wish to use, add more cacao)

½ cup unsweetened shredded coconut

½ cup plus 2 tablespoons freshly ground walnuts

1 tsp cinnamon

1 tsp cardamom

½ tsp vanilla extract 

pinch of salt

INSTRUCTIONS + GUIDANCE

  • Combine almond butter, tahini, vanilla and maple syrup and mix thoroughly.

  • Grind walnuts in a grinder or blender until powdery but do not let them begin to turn to butter.

  • Add all the dry ingredients (cacao, maca, coconut, walnuts and spices) and mix until the “dough” begins to thicken. At that point use your hands to mix and knead the “dough” so that all ingredients are evenly blended.

  • Taste at this point to see if the mixture is to your desired sweetness. This recipe is more like dark chocolate but you can modify to make them as sweet as you like. If you add extra maple syrup you just will need to add some extra dry ingredients.

  • Line a cookie sheet with parchment paper.

  • Roll into small balls with your hands, about 1” in diameter and place on the cookie sheet. The dough will be a little soft and sticky. That is normal but they should form into a semi-soft ball and then they will harden in the fridge. (Some nut butters and tahini are more liquidy than others, so if you can’t roll into a ball, add more dry ingredients but keep taste testing as you go.)

  • Roll balls in any toppings you like - I use powdered cacao, shredded coconut, shaved dark chocolate, ground nuts, seeds (hemp, pumpkin, sunflower) and extra spices. My all time favorite way to top is with generous amount of cacao and then a sprinkle of Maldon salt flakes.

  • Place the cookie sheet with the balls in the fridge for at least 30 minutes to an hour to allow the balls to harden. Then you can transfer to a container where they can stack. Keep in the fridge or store some in the freezer. They will keep for many weeks in the freezer and some people even prefer them frozen!

    If you make them let me know how it goes!

 
Alicia AllisonComment