1 C Almond Flour
1/4 C Coconut Flour
1/2 C Cocoa Powder
1/2 C Almond Butter (or nut butter of choice)
1/4 C Unsweetened Almond Milk (or milk of choice)
1/2 C Swerve, Honey or Medjool Dates
1 Tsp Pure Vanilla Extract
1/4 C Unsweetened Coconut Flakes (for coating)
If using dates, add them and almond butter to a food processor. Blend until you get a somewhat cohesive, sticky mixture—the mixture will begin to pull away from the sides of the processor and roll into dough. This will take about 3-5 minutes. Scrape down the sides of the processor frequently, and take breaks in between to avoid overheating.
If using Swerve instead of date, combine all ingredients in a large bowl and mix well, until a soft, thick batter remains. If the batter is too crumbly, add some liquid until the desired consistency is achieved. If it's too runny, add some coconut flour until a thick batter is achieved.
Using your hands, roll into small bite-sized balls. Roll the balls in the coconut flakes until fully coated.
Place balls on a lined plate or baking tray and refrigerate for 30 minutes, or until slightly firm.
Store in an air tight container in the refrigerator.