Ingredients
The following ingredients have 28 Servings
- 1 cup vanilla pea protein powder or [url] gluten free box cake mix. ∞http://www.amazon.com/gp/product/B002NLY0QE/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002NLY0QE&linkCode=as2&tag=cottcrun02-20&linkId=MBNDUY5SNEML27SR[/url]
- 1/4 cup cocoa powder
- 1/4 cup coconut flour (finely ground or light in texture works best)
- 2 oz semi sweet or dark chocolate baking chocolate (see notes for vegan brand)
- 1 tsp pure vanilla extract
- 1/2 tsp butter extract (optional but it sure does make it taste like cake!)
- 1/2 cup smooth almond or sunflower seed butter
- 1/2 cup honey or agave syrup
- beet or [url] goji powder ∞http://www.amazon.com/gp/product/B0037RMHSG/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0037RMHSG&linkCode=as2&tag=cottcrun02-20&linkId=33K5J6UPX535GM67[/url] for natural red coloring (1-2 tbsp)
Instruction
- First, grind up your baking chocolate into shavings. You can use a blends or food processor. Make sure it’s not too ground up. You want chocolate shavings.
- Next, in large bowl, add in all your dry ingredients. Mix them all together.
- Add your almond butter and honey and mix with a spoon. Then add vanilla/butter. Add 1 tbsp beet powder or goji powder here if you want it red inside.
- Mix again and then use your hands to finish. It’s easier using your hands to mix after a certain point.
- Roll dough into bite size balls. Mine turn out to be about 18 grams each. Place in freezer after. Makes anywhere between 28-29 balls.
- After they are frozen roll in 1 -2 tbsp additional cocoa powder and beet or goji powder.
- Freeze or keep in refrigerator to maintain freshness.
