Chicken, White Bean and Leek Soup
July 30, 2024
Southwest Tofu Scramble
July 30, 2024Ingredients
| 1 cup | Almond butter (natural) |
| 1/2 cup | Coconut flour |
| 1/2 cup | Coconut, shredded, unsweetened |
| 4 tbsp | Coconut milk, sweetened |
| 4 tbsp | Coconut oil |
| 1 packette | Stevia sweetener, powder |
| 1 tbsp | Coconut, shredded, unsweetened (for rolling) |
Instructions
- Add the almond butter, coconut flour, shredded coconut, coconut milk, coconut oil, and stevia to a food processor.
- Process all ingredients for 30 seconds – 1 minute until they are blended nicely together and a ball of dough is formed. You should be able to mold it nicely into small ball shapes.
- Remove about 1/2 tbsp – 1 tbsp of mixture at a time and roll them into uniform energy balls. If the mixture is too dry, add more nut butter, and if it’s too wet, add more coconut flour.
- Add shredded coconut for rolling onto a plate. Roll each ball in the coconut. Repeat until all of the energy balls are covered in coconut.
- Place them on a plate and refrigerate them for 30 minutes until solid.
