Ingredients
- 1 cup almond flour or meal
- ½ cup cashew butter (unsalted)
- ¾ cup small coconut flakes (unsweetened)
- ¼ cup maple syrup
- ½ tsp vanilla
- pinch salt (~ 1/16 tsp)
- ~34 g *freeze- dried* strawberries (I got a bag at Trader Joe's)
Instructions
- In a food processor: pulse the dried strawberries and coconut flakes until mixed together/ broken down. Take out 1/3 cup and reserve for the topping.
- In a large bowl, add the cashew butter, maple syrup, vanilla and salt. Mix until creamy.
- Add the strawberry coconut blend and mix together. Fold in the almond flour (using hands towards the end helps get it fully incorporated).
- Roll into bites (a little cookie scoop can help) and toss in the topping mix.
Notes
Store in an air-tight container in the fridge for up to 10 days or freeze for up to a month. I personally like them a little cold right out of the fridge!