Ingredients

The following ingredients have 32 Servings
  • 1 cup (or 4 pieces) paleo toffee – cut or chopped into bits, or English toffee bits found in the baking section (not paleo)
  • 1 cup coconut flour (sifted) or other gluten-free flour of choice.
  • 1 cup almond flour or almond meal
  • 1/3 cup chocolate chips (we use dark chocolate or Enjoy Life vegan chocolate chips)
  • 1/2 cup chunky almond butter
  • 1/4 to 1/3 cup maple syrup, depending on the flour you use.
  • 1 tsp vanilla extract
  • coconut sugar, cinnamon, or pumpkin spice to roll in after freezing (optional)

Instruction

  • Chop up your toffee and transfer into a mixing bowl.
  • Add your almond meal, coconut flour, and chocolate chips. Mix well.
  • Next, add in your nut butter. Stir ingredients all together.
  • Add in your maple syrup a little at a time, just in case you need more or less depending on the flour/toffee you use.
  • Add vanilla extract then mix again well with hands.
  • Roll into balls 1 to 1.5 inches in size and place onto a cookie tray or plastic ware with parchment paper underneath.
  • Let them freeze for 20-30 minutes then transfer into a Ziplock bag.
  • Once frozen, dust with cinnamon, coconut sugar, or pumpkin spice.
  • Store in a covered container or Ziploc bag in the fridge or freezer for up to 6 weeks.