Raw, vegan, gluten free, corn free, sugar free coconut macaroons. Turns out they look like meatballs. Guess you’ll just have to taste them.
2 C coconut
1 C almond flour
1/2 C honey
1/4 -1/2 C Artisana Raw Organic Cacao Bliss or try Justin’s chocolate hazelnut butter
1/4 C-1/2 C almond or cashew butter
Put all ingredients in a bowl(nuke the cocoa bliss for 15-20 seconds until it gets soft) and mix everything together with a fork or with your hands. Form 1 inch balls(mixture needs to be pressed together firmly) and place in refrigerator to set.
This recipe is so versatile. Use whatever you have on hand and experiment with the measurements. In my last batch I added a bit of raspberry reduction filling I had left over from some cupcakes . It helped to hold the mixture together perfectly and added some tang. Try it with your favorite jam! And if you can eat eggs, add 2 egg whites instead of the almond butter and bake them for 15 min. until firm and golden brown. So pure and simple.