Ingredients
Scale
Chocolate layer
- 3 tbsp almond flour (see notes for AIP)
- 2 tsp coconut sugar
- 1 tbsp cocoa powder
- 1 tbsp coconut oil, melted
Nut butter layer
- 1/2 cup + 2 tbsp almond flour
- 2 tsp ground flax seed
- 2 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 4 tbsp collagen peptides (sub a protein powder of your choice)
- 1/2 cup creamy almond butter
- 1/4 tsp vanilla extra
- 1/4 tsp cinnamon
- Pinch of salt
Instructions
- Combine the ingredients for the chocolate layer and mix well. Set aside.
- In a separate bowl, combine the ingredients for the nut butter layer, stirring well to ensure the ingredients are fully incorporated.
- Add the chocolate layer mixture to the bowl with the nut butter mixture and use a rubber spatula to gently fold the two layers together. You don’t want to over mix.
- Prepare a plate lined with parchment paper. Roll the mixture into balls and place it onto the parchment-lined plate. Place in the fridge for 10-15 minutes to set.
- Serve chilled, or transfer to the freezer to store for 3-4 months.
Notes
All nutritional facts are estimated and will vary.
To make this AIP compliant…
- Sub Tigernut flour for the almond flour
- Omit the flax
- Sub tigernut butter for the almond butter
- Sub carob powder for the cocoa powder
- Prep Time: 10 min
- Cook Time: 15 min
- Method: No-bake
Nutrition
- Serving Size: 1 bite
- Calories: 234
- Fat: 14.5g
- Carbohydrates: 10.4g
- Fiber: 2.2g
- Protein: 10g