Gluten free, vegan, refined sugar free

The perfect recipe to add to your prep day so that when you’re craving something to pick you up in the afternoon you’re not always reaching for something with sugar. We love having a batch of these in our freezer for snacks.

INGREDIENTS

2 cups x almond meal

2 -3 heaped tbsp x raw cacao

1 1/2 cups x pitted dates (remove the pit)

1 1/2 cups x desiccated coconut

1 tsp x vanilla essence

3 tbsp x coconut oil (slightly melted if it’s hard)

4-6 drops x peppermint oil

1 tsp x cinnamon myrtle or cinnamon

METHOD

Put all ingredients into the food processor except the almond meal and half the coconut. Blend to a sticky mixture and transfer to a large bowl.

In a mixing bowl, add the almond meal and mix in well. Place in the fridge for a minimum of half an hour.

Put the left over desiccated coconut on a plate. Roll the mixture into small to medium sized balls and cover in coconut. You can use a little warm water to wet your hands when rolling the balls.

Put in the fridge or freezer depending how you like them.

Try not to eat them all at once!

About The Author

Tash Burbury can be found cooking delicious meals at Billabong Retreat or you can find her at Northern Beaches markets every other Friday.

She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her at https//:www.burburywholefoods.com &
https://www.instagram.com/burburywholefoods/

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